Sous Vide Short Rib Melt with Gruyere and Caramelized Onions
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...
Ingredients for 3
1 lb boneless beef short ribs
salt & pepper
1 sprig fresh thyme
1 tbsp avocado oil
4 tbsp salted butter
1 whole yellow onion sliced thinly
1/2 tsp fresh thyme, removed from stem
1/2 cup dry white wine
1 tbsp brown sugar
2 tbsp dijon mustard
3 tbsp mayonnaise
6 pieces sourdough bread
3 tbsp salted butter
8 oz gruyere cheese sliced thin or grated
Set the Anova sous vide precision cooker to 132ºF / 55.6ºC
Liberally salt and pepper short ribs and place in bag with fresh thyme. Vacuum seal or use the water displacement method to remove air from a ziploc bag.
Cook at 132°F / 55.6°C degrees for at least 4 hours (4 hours works great but short ribs are very forgiving and will just get more tender as time goes on, anywhere from about 4-12 hours will be great! I tend to go more like 4-6 because I'm impatient. The short ribs in the photo cooked for 4 hours).
Cut a whole yellow onion into thin slices.
In a cast iron pan over medium heat, melt the butter. Once the butter is melted add the onions, salt and pepper, thyme, white wine and brown sugar. Stir to combine.
Cook over medium heat, stirring occasionally, until all liquid is reduced and onions are caramelized, about 30 minutes. Set aside for sandwich assembly!
Combine dijon and mayo in a bowl and stir until well mixed. Set aside.
Remove from bag and dry very well. Brush lightly with avocado oil.
Heat a cast iron pan over high heat until very hot, at least 5 minutes.
Add the short ribs and sear for about 30 seconds on *one* side. Remove from pan. (You're just trying to get some color on one side here. They are thin so they will overcook very quickly! You want very hot and very fast).
Slice short ribs against the grain and set aside.
Lightly spread dijon aioli on each piece of bread.
Layer short ribs, onions, and cheese on each sandwich.
In a cast iron pan over medium low heat, melt butter and add sandwich. Toast, flipping intermittently, until golden brown and cheese is melted (if using a panini press spread butter on outside of bread).
Slice in half and serve warm or cold!