Set immersion circulator to 155°F 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.
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.
Once removed from bag, discard excess liquid. Slice as desired. Hold refrigerated until service.
In a sauté pan melt butter over medium heat. Add onions and cook, stirring, until translucent.
Add Memphis Sweet BBQ Sauce and cook, stirring, until caramelized. Cook completely and hold refrigerated until service.
Set panini press to medium high. For each serving, butter sub roll liberally with 2 tablespoons softened butter on both the outside and the cut edge of the roll.
On the heel of the roll place 4 ounces of sliced short rib, 1/4 cup of onion jam, and 1/3 cup of shredded Havarti. Top with crown of the roll.
Cook in panini press until golden brown and cheese is fully melted. Cool slightly before cutting. Serve hot.
This seasoning is very versatile and can be used to season a variety of proteins to build an amazing version of this sandwich.
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