Ingredients:

2  tangerines or oranges
4lbs.  short ribs
½ cup  carrots – small dice
½ cup  celery – small dice
½ cup  yellow onion – small dice
1 tbsp.  black peppercorn
1 tbsp.  white peppercorn
1 tbsp.  allspice
1 whole nutmeg – mashed
1  star anise
2 tsp.  chile flake (crushed red pepper)
3 cloves garlic
¼ bunch parsley
¼ bunch thyme
¼ bunch cilantro
2   tangerines or oranges
2 qt.  roasted chicken stock
2 cups  cabernet sauvignon or other dry red wine

½  cup   flat leaf parsley leaves - whole
½  cup  chives – cut to1 inch length
½  cup  oregano leaves – whole
½  cup  micro celery or micro greens

zest  from 2 oranges
1 tbsp.  high quality olive oil

4  Portuguese  rolls or other sandwich roll

For The Short Ribs:

Preheat oven to 325º

Zest  tangerines. Cut in half.  Reserve both.

Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat..  Season  short ribs with salt & pepper.  Sear on all sides. Transfer to a roasting pan or Dutch oven.

Add carrots, celery, yellow, onion, black peppercorns, white peppercorns, allspice, nutmeg, star anise, chile flake, garlic, parsley, thyme, cilantro, wine and 3 of the reserved tangerine halves.

Add chicken stock, red wine, and  reserved tangerine halves.  Cover tightly and transfer to preheated oven.  Braise for a bout 3 hours. The meat should be fork tender. 

Remove short ribs from pan.  Strain off the solids and reserve the braising liquid.  Remove the short rib meat from the bone and gently separate it with a fork.  Remove all excess fat and gristle.

Transfer braising liquid to a sauce pan and reduce to a slightly thick consistency.

For the Citrus Herb Salad:

Combine parsley, chives, oregano, micro celery, and reserved tangerine zest in a small bowl. Lightly coat with olive oil. Squeeze juice over herbs with remaining tangerine half. Season with salt & pepper and toss gently.

Assembling the Sandwich:

Split the rolls. Gently warm the short rib meat and moisten with a little of the reduced braising liquid.  Place about ¼ of the meat on to the bottom bun, then top with herb salad and bun.

Yield:   4 dinner sized portions or 8 cocktail size(smaller bun should be used).   

James Houghton, Winery Chef Trinchero Family Estates

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