SHORT Ribs: Season flour with salt and pepper. Dust ribs with flour mixture. Heat oil in large braising pan. Add ribs; cook until evenly browned. Remove from pan.
ADD onions, carrots and celery to pan; cook until caramelized. Add garlic and fruit peels; cook 2 min. Deglaze pan with wine; simmer 2 min. Add remaining ingredients. Return ribs to pan. (Liquid should cover ribs halfway in pan.) Cover.
BAKE in 300ºF-convection oven 3 hours or until meat begins to fall off bones. Remove ribs from pan; cool. Remove meat from bones; shred meat. Discard bones.
STRAIN braising liquid; discard vegetables. Return braising liquid to saucepan; cook 15 min. or until slightly thickened, skimming fat occasionally. Return meat to liquid; keep warm.
CHERRY-MUSTARD Aioli: Cover cherries with boiling water. Let stand 5 min.; drain.
MEANWHILE, saute garlic in oil until golden brown; cool.
PROCESS mayonnaise, mustards, cherries and garlic (with oil) in food processor until well blended. Refrigerate until ready to use.
CRISPY Shallots: Mix flour, salt and pepper. Dip shallots in buttermilk, then in flour mixture.
COOK in 350ºF-deep fryer 2 to 3 min. or until golden brown. Drain well.
FOR each serving: Spread bottom half of 1 roll with 2 Tbsp. Cherry-Mustard Aioli; cover with 4 oz. meat, 2 cheese slices, 3 tomato halves, 1 oz. Crispy Shallots, 1 Tbsp. of the short rib braising liquid and top of roll.