Bandaged Cheddar Souffle with Braised Beef Short Ribs

RH Staff

From: Chef David Shea, consultant, former chef at Spruce and Twelve 12.

Yield: 12 servings.

Ribs:
2 Tbsp. canola oil
3 2"-thick, 2-bone beef short ribs
to taste, salt and ground black pepper
2 cups red wine
1 lb. mirepoix (equal parts diced carrots, onion and celery sauteed in butter and seasoned with thyme and bay leaf)
6 whole garlic cloves 2 quarts beef stock

SOUFFLE BASE:
6 cups whole milk
1/2 large onion
4 oz. white roux (4 Tbsp. butter/8 Tbsp. flour)
pinch grated nutmeg
1 lb. Bandaged Cheddar, shaved into thin strips, divided
as needed, salt
as needed, heavy cream

SOUFFLE:
6 large egg whites, beaten to soft moist peaks

For Ribs: Heat oil in small pot. Season ribs with salt and pepper. Sear in pot until ribs are deeply caramelized. Remove ribs. Deglaze pan with red wine. Add mirepoix and garlic, cooking until wine is almost completely evaporated. Add ribs and stock; place over high heat. When liquid begins to boil, reduce heat to simmer, cover and cook slowly 6 hours or until meat is falling off ribs. Remove from heat; cool in liquid. Remove excess fat from ribs; halve each piece of meat, producing 12 pieces. Set aside.

For Souffle Base: Scald milk and onion in saucepan; remove onion. Whisk in roux over low heat. Bring sauce to simmer over medium heat, whisking constantly. Add nutmeg and 12 oz. cheese. Season to taste with salt. Continue to simmer on medium heat until cheese is blended into sauce. Strain through chinois and chill in ice bath to room temperature. If sauce is too thick, add cream. Sauce should be consistency of sour cream.

To Assemble Souffle: Fold whites into souffle base in 3 additions. Divide among 12 chilled, buttered 5-oz. ramekins, filling each to just below top. Drop 1 piece rib meat into center of each ramekin. Place ramekins in water bath. Bake at 500°F until risen and brown on top, 10-15 minutes. Remove from oven. Divide remaining 4 oz. cheese over tops of souffles. Serve immediately.