Short-rib 'mini burgers'

MAKES 36 SANDWICHES

1/4 cup vegetable oil

5 pounds boneless beef

short-rib meat

Sea salt and fresh black pepper to taste

1 large carrot, washed

and chopped

4 stalks celery, washed

and chopped

1 large yellow onion, chopped

1 head fresh garlic, quartered

4 dried ancho chilies, stemmed and seeded and chopped

4 ounces canned tomato paste ( 2/3 of a 6-ounce can)

1 (750 ml) bottle red table wine

8 cups low-sodium beef stock

1/4 cup clover honey

6 tablespoons high-quality barbecue sauce

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary leaves

2 bay leaves

½ pound cabbage (napa, savoy or cabbage), finely shredded

½ cup good-quality blue cheese dressing

1/4 cup chopped flat-leaf parsley

1 tablespoon olive oil

Four turns freshly ground pepper

3 dozen fresh, split, Parker House-style dinner rolls

3 (6-ounce) cans french-fried onions

Optional garnishes: roasted chilies, any variety of cheese,pickles, lettuce, chopped fresh tomato

Make the short ribs: Heat the oil in a large, dutch oven or heavy covered pot, over medium high heat until you see slight waves in the oil. Rub the short ribs with the salt and pepper.

Sear the short ribs, in batches if necessary, for 5 to 6 minutes per side or until deep golden brown. Remove with tongs to a plate.

Add the vegetables (through chilies) to the fat and saute for 5 minutes or until they start to caramelize. Add the tomato paste and cook for 2 minutes. Add the red wine and simmer until reduced by half.

Add remaining short rib ingredients and bring to a boil, stirring and scraping the pan. Return the short ribs to the pan, bring to a gentle simmer, cover and cook until meat is fork tender, 3 to 4 hours. Make sure the meat remains covered by at least 3 inches of stock in the pot; add more if necessary to cover.

When the short ribs are tender, remove from the pot and place in a large shallow dish with some room for the broth.

Simmer the braising liquid until reduced to about half and season to taste with salt and pepper. Then carefully strain the braising liquid into the dish over the short ribs. Allow to cool to 145 degrees. Cover and refrigerate overnight.

The next day, take the meat out of the liquid and dice or shred into bite-size pieces. Return to the braising liquid.

Make the coleslaw: Toss all ingredients in a large bowl.

Assemble "mini-burger" sandwiches: To reheat the short ribs, bring to a simmer in a saucepan on the stove or a barbecue grill.

Warm the dinner rolls gently in the oven or wrap in foil and place over indirect heat on the grill. Fill each roll with about two tablespoons of the meat and a spoonful each of coleslaw and fried onions. Serve with garnishes as desired.

Chef Dave Perlick,

Montarra, Algonquin

Nutrition facts per "mini-burger": 328 calories, 15 g fat, 4 g saturated fat, 38 mg cholesterol, 26 g carbohydrates, 18 g protein, 455 mg sodium,1 g fiber