This flanken short rib, braised in hard cider braising liquid, is fall-off-the-bone soft and scrumptious. Served along with a fluffy sweet potato soufflé, everyone will be living like kings! Watch Chef Gabe prepare this dish.
Cider Braised Short Ribs with Sweet Potato Soufflé
Recipe By Gabe Garcia
- Cooking and Prep: 3 h 10 m
- Serves: 6
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Contains:
Ingredients (21)
Ribs
Braising Liquid
Sweet Potato Soufflé
Sommelier Suggests
Start Cooking
For the Ribs
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Season meat generously with coarse salt and black pepper.
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Roast for eight to 10 minutes in an oven preheated to 475 degrees Fahrenheit.
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Add olive oil into a hot pan, and then add the diced vegetables, herbs, garlic, and ginger. Let it sweat for four to five minutes until onions turn translucent.
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Add brown sugar to the pan and stir throughout to make sure the sugar melts a little.
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Add hard cider and beef stock.
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Once the mixture comes to a boil, pour it over the short rib, and cover loosely with a piece of parchment paper to keep moisture inside. Then cover tightly with a lid or aluminum foil.
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Put in the oven at 400 degrees Fahrenheit for one hour, then turn temperature down to 325 degrees Fahrenheit and let braise another hour.
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Check to make sure the meat is fork tender, and let rest before slicing.
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Strain braising liquid and return to flame to reduce until it has a nice syrup consistency.
For the Soufflé
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Roast sweet potato, russet potato, and onion at 400 degrees Fahrenheit for 40 minutes. For sweet potato and onion, drizzle with a little olive oil and wrap in tin foil to roast.
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Once roasted, cool and rice potatoes (or mash if you don’t have a ricer). Add egg yolks, chives, salt, pepper, margarine, and almond milk. Mix well.
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Whip egg whites to soft peaks. Fold whipped egg whites into the potato mixture.
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Fold whipped egg whites into the potato mixture.
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Line skillets or ramekins with margarine and a sprinkling of potato starch. Then add in soufflé mixture.
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Bake at 400 degrees Fahrenheit for eight to 12 minutes.
Tip:
Don’t open the oven while your soufflé is baking or it might deflate!
Plating
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Short rib bones should pull right out. Slice meat after resting it.
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Serve alongside soufflé, sautéed greens, and a roasted onion, and top with reduced braising liquid.
