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 ...

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