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1
Short Ribs: Season flour with salt and pepper.
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2
Dust ribs with flour mixture.
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3
Heat oil in large braising pan.
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4
Add ribs; cook until evenly browned.
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5
Remove from pan.
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6
Add onions, carrots and celery to pan; cook until caramelized.
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7
Add garlic and fruit peels; cook 2 min.
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8
Deglaze pan with wine; simmer 2 min.
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9
Add remaining ingredients.
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10
Return ribs to pan.
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11
(Liquid should cover ribs halfway in pan.)
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12
Cover.
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13
Bake in 300 degrees F-convection oven 3 hours or until meat begins to fall off bones.
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14
Remove ribs from pan; cool.
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15
Remove meat from bones; shred meat.
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16
Discard bones.
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17
Strain braising liquid; discard vegetables.
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18
Return braising liquid to saucepan; cook 15 min.
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19
or until slightly thickened, skimming fat occasionally.
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20
Return meat to liquid; keep warm.
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21
Cherry-Mustard Aioli: Cover cherries with boiling water.
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22
Let stand 5 min.
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23
; drain.
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24
Meanwhile, saute garlic in oil until golden brown; cool.
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25
Process mayonnaise, mustards, cherries and garlic (with oil) in food processor until well blended.
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26
Refrigerate until ready to use.
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27
Crispy Shallots: Mix flour, salt and pepper.
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28
Dip shallots in buttermilk, then in flour mixture.
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29
Cook in 350 degrees F-deep fryer 2 to 3 min.
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30
or until golden brown.
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31
Drain well.
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32
For each serving: Spread bottom half of 1 roll with 2 Tbsp.
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33
Cherry-Mustard Aioli; cover with 4 oz.
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34
meat, 2 cheese slices, 3 tomato halves, 1 oz.
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35
Crispy Shallots, 1 Tbsp.
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36
of the short rib braising liquid and top of roll.
