From: Executive Chef Christian Messier, Sun Dial Restaurant, Bar & View, Atlanta. Yield: 24 servings. Shredded Short Ribs (yields about 9 cups): 10 lb. beef short ribs, bone in as needed, salt and black pepper as needed, vegetable oil 2 lb. onions, diced 1 lb. carrots, diced 1 lb. celery, diced 2 cups red wine 4 thyme sprigs as needed, veal stock as needed, chicken stock Bacon-Onion Jam (yields about 4½ cups): 2 lb. bacon, diced 2½ lb. Vidalia onions, julienned 1 cup ...

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