Crispy Short Rib Cemitas with Chipotle Sauce and Pickled Red Onion
After braising short ribs until they're supertender, Food & Wine's Justin Chapple throws them on a grill to get them a little charred and crisp. He piles the meat onto soft crusty rolls slathered with garlicky mayo and smoky chipotle sauce made from the deeply tasty braising liquid.Slideshow: Short Rib Ideas
The braised short ribs, pickled red onion and garlic mayonnaise can be refrigerated separately for up to 3 days. Bring the short rib meat to room temperature before grilling.
A Grenache-based blend such as ChÃ¢teauneuf-du-Pape can handle the bold flavors of these cemitas.