YIELD: 24 portions
For the short ribs:
10 lbs. beef short ribs, bone in
salt and black pepper, to taste
vegetable oil, as needed
2 lbs. onions, diced
1 lb. carrots, diced
1 lb. celery, diced
2 cups red wine
4 thyme sprigs
veal stock, as needed
chicken stock, as needed
For the bacon-onion jam:
2 lbs. bacon, diced
2 ½ lbs. Vidalia onions, julienned
1 cup honey
2 thyme sprigs
72 brioche rolls (3” in diameter)
6 cups bread and butter pickles
1. For the short ribs: Season short ribs with salt and pepper. In a heavy-bottomed pan, sear short ribs in oil on all sides; transfer to ovenproof pan. Brown onions, carrots and celery. Deglaze with wine; add vegetables, wine and thyme to the pan with the ribs. Add stock and cover by three quarters. Cover pan with foil; place in 350°F oven for 1 hour. Reduce heat to 300°F; cook about 2 hours longer or until meat is falling off bones. Uncover and cool for 30 minutes. Remove ribs from cooking liquid; strain and degrease liquid. Remove bones, excess fat and cartilage from ribs; place meat in bowl of electric mixer. With paddle attachment, mix slowly, adding liquid as necessary until meat is shredded and juicy.
2. For the bacon-onion jam: In large sauté pan, brown bacon. With slotted spoon, remove bacon and drain on paper towels. Discard half the fat; sauté onions in remaining fat until soft and caramelized. Add bacon, honey and thyme; cook to jam-like consistency (it will tighten as it cools).
3. For each serving, to order: Heat 6 Tbsps. beef short ribs. Split 3 rolls, place 2 Tbsps. shredded short ribs on bottom of each roll and top with 1 Tbsp. bacon-onion jam. Close rolls. Serve ¼ cup pickles on the side.
Recipe: Christian Messier, Sun Dial Restaurant, Atlanta, GA