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 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 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 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 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.

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 (it 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.