Braised Short Rib Sammy with Dijon-Cherry Aioli

• Short Ribs Safeway 1 lb For $5.99 thru 02/09
• as needed flour
• to taste kosher salt and black pepper
• 64 each beef short ribs, trimmed of excess fat Safeway 1 lb For $5.99 thru 02/09
• 2 cups olive oil
• 8 each onions, medium dice King Sooper's 1 lb For $0.99 thru 02/09
• 4 each carrots, medium dice Target 2 lb For $3.00 thru 02/06
• 12 stalks celery, medium dice
• 8 each garlic cloves, minced
• 4 each orange peel, cut into strips Safeway 1 lb For $0.79 thru 02/09
• 4 each lemon peel, cut into strips Safeway 4 ct For $5.00 thru 02/09
• 2 qt. dry red wine
• 1 gal. veal stock
• 12 each fresh thyme sprigs
• 4 each bay leaves
• Cherry-Mustard Aioli
• 1 cup dried cherries
• 12 each garlic cloves
• 3/4 cup olive oil
• 2 cups KRAFT MAYO Real Mayonnaise
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 6 Tbsp. GREY POUPON Country Dijon Mustard
• Crispy Shallots
• 2 cups flour
• 1 Tbsp. kosher salt
• 2 tsp. coarse ground black pepper
• 8 each large shallots, thinly sliced
• 1 qt. buttermilk
• Short Rib Sandwiches
• 16 each ciabatta sandwich rolls (4 oz.), split
• 32 slices smoked Gouda cheese slices (1/2 oz. each)
• 48 each oil-packed sun-dried tomato halves, drained

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

short, flour, salt, beef short ribs, olive oil, onions, carrots, stalks celery, garlic, orange peel, lemon peel, red wine, veal stock, thyme, bay leaves, aioli, cherries, garlic, olive oil, mayo, poupon, poupon, shallots, flour, kosher salt, coarse ground black pepper, shallots, buttermilk, sandwiches, sandwich rolls, gouda cheese, tomato

Taken from www.kraftrecipes.com/recipes/braised-short-rib-sammy-dijon-cherry-aioli-118657.aspx (may not work)