Doug Vega, Executive chef, Double Helix Wine & Whiskey Lounge (Palazzo & Town Square)

“I used to work at Daniel Boulud at Wynn and I learned to make braised short ribs there. I’ve tried the dish at a lot of places, and they just don’t taste the same. One of the secrets that people might not know about it is that you have to get a really good dark-brown sear on the meat before you braise it, and then it has to be for at least four or five hours. A lot of people think they’re done, but they’re really not. You’ve got to go right up until when they’re almost falling apart. After that you can do anything with them. It’s really the perfect meat for tacos, really moist and delicious and much better that regular grilled meat.”