From: Executive chef Christian Messier, Sun Dial Restaurant Bar & View, Atlanta, GA. Yield: 24 servings. Shredded Short Ribs (yields about 9 cups): 10 lb. beef short ribs, bone-in as needed, salt and black pepper 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 2 ½ lb. Vidalia onions, julienned 1 ...
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