Cowboy Short Rib Panini

Sliced sous vide beef short ribs, caramelized onion jam, and Havarti cheese come together for one mouthwatering BBQ-inspired upgrade to the classic panini. 

Ingredients

Procedure

Cowboy Short Rib

1. Set immersion circulator to 155°F (68°C) in a water bath. Rub short rib on all sides with Cowboy Rub. Place in vacuum seal bag, or heat safe resealable plastic bag. Vacuum seal, or if using a resealable bag place in water to remove all air before sealing.
2. Place bagged short rib in water bath and cook for 24 hours. Remove from water bath and shock in ice bath to cool. Cool completely before removing from bag.
3. Once removed from bag, discard excess liquid. Slice as desired. Hold refrigerated until service.

Onion Jam

1. In a sauté pan melt butter over medium heat. Add onions and cook, stirring, until translucent.
2. Add Memphis Sweet BBQ Sauce and cook, stirring, until caramelized. Cook completely and hold refrigerated until service.

Service

1. Set panini press to medium high. For each serving, butter sub roll liberally with 2 tablespoons (30 ml) softened butter on both the outside and the cut edge of the roll.
2. On the heel of the roll place 4 ounces of sliced short rib, 1/4 cup (60 ml) of onion jam, and 1/3 cup (70 ml) of shredded Havarti. Top with crown of the roll.
3. Cook in panini press until golden brown and cheese is fully melted. Cool slightly before cutting. Serve hot.