From: Executive chef Christian Messier, Sun Dial Restaurant Bar & View, Atlanta, GA. Yield: 24 servings.
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
2 lb. bacon, diced
2 ½ lb. Vidalia onions, julienned
1 cup honey
2 thyme sprigs
72 small brioche rolls, 3" diameter
6 cups bread and butter pickles
For shredded short ribs: Season short ribs with salt and pepper. In 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 pan with ribs. Add stock to 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 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.
For 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; mixture will tighten as it cools.
For each serving to order: Heat 6 Tbsp. beef short ribs. Split 3 rolls, place 2 Tbsp. 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.