1 flat cherry tomatoes, cut in half
10 pounds short ribs
2 yellow onions, roughly chopped
3 japones chiles, roughly chopped
3 ancho chiles, roughly chopped
2 carrots, roughly chopped
½ bunch celery, roughly chopped
Small head garlic, cut in half
1 2-ounce ciabatta roll, sliced in half and toasted in butter
Shaved Manchego cheese
Pickled white turnips, julienned
For the Preserved Tomatoes:
Salt the tomatoes until they taste sweet, then place them in a perforated hotel pan and let them drain overnight refrigerated. The next day, place the tomatoes in a dehydrator at 135°F; dehydrate until they are dry and taste like candy. They should be dry, but not unpleasant to chew on.
Put the tomatoes into canning jars with 3 to 4 pieces of garlic and 3 to 4 bay leaves each. Fill with olive oil and store, refrigerated, up to 3 months.
For the Short Rib:
Salt the short rib, place on a sheet tray, and cook in a convection oven at 350°F, high fan, for 30 minutes, or until the exterior is crispy. Transfer from tray to a hotel pan to capture cooking juices, and add the onions, chiles, carrots, celery, and garlic. Cook in a 250°F convection oven on low fan for 12 hours, until mid-rare.
To Assemble and Serve:
Sear the Short Rib in pork fat, and gently braise in its own braising liquid to glaze. Place meat on one side of the ciabatta, and top with the Manchego, pickled white turnips, lettuce, Preserved Tomatoes, and chile mayonnaise.