Best short rib dish ever! How to prepare glazed short ribs with brioche bread
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- Опубликовано: 5 май 2022
- Hey guys! Today I'll be showing you the best way to prepare a short rib. Where going to brine, braise and glaze it. Then we'll be serving it with caramelized shallots, a garden salad and a delicious brioche bread. All great recipes, so enjoy guys!
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Хобби
You are the most creative and talented chef 👨🍳 on RUclips. I love your dishes, how you prepare them and how you plate them out. Keep up your great work. Love from Stockholm, Sweden 🇸🇪
Thanks a lot Richie! Have a great weekend!
Perhaps the greatest high-end cooking channel I have come across.
Well done and thank you for your videos!
I've been sick for a week now and I have been binge rewatching all your videos. Love your work
You might have italian genes.. that thing you do with the brioche bread is what every italian does all the times with bread and tomato sauce, we call it scarpetta! btw... great job as always Jules!
I made this. It was so tender! It was absolutly delicious and so flavorful. Also Thank you for giving such excellent instructions and measurements
thank you for eating and reviewing the dish at the end. we would love to see more of your personality
This is certainly one of your best creations. Balanced and flavorful.
I've seen this dish done many times and I still can't get over it.
Hahaha appreciate it!
Adding the fat to brioche and trimmings to a crisp is such a good use of otherwise discarded elements. Truly magnificent.
Side note: went for a pretty decent meal with the missus but the highlight was asking for extra sauce and dunking hot chips in it.
By far the best cooking channel on RUclips hands down!! You have got mad skillz! My friend. Probably just spent all morning watching your videos feeling very inspired. Keep it up Amazing.👏
Absolutely amazing! Thank you so much for sharing your creativity
Love this dish!
This is what I'm talking about! So Good
Traditional yet fresh and creative, it keeps getting better!
Thanks a lot! Glad you liked it
My body is ready... This looks amazing.
Haha thanks!
I just got my very first Sous chef position and this is amazing Chef can t wait to try these out at my new restaurant thank you so much
Amazing work!
This dish has become my favorite. Great recipe, great presentation.
So glad you like it! Thanks a lot!
Love it's honestly and huge respect for your creative mind 🤟👏
Love you man.. I learned from you to make a dish in unbelievable level
Looks amazing...ur way to cook is very pro & inspiring a lot of chefs and am 1 of them..wish u the best..chef
Looks delicious 🤤 chef. All the dishes you made were amazing art!
Thank you so much! Really appreciate it
Sei un grande... complimenti..top
I'm so stealing this short rib technique 🔥🔥🔥
How about a cream of asparagus soup w Chesapeake blue crab? 👀
I know you have no such crustacean over there, but I’m sure there’s a Euro analog close to it. 🤔 I ate this at The Trellis in Williamsburg, VA, 24 years ago and I STILL dream of it!
Cant wait to have a go making this!
Nice! Hope you do, that brioche was incredible…
This guy is something else. Spectacular work.
Thank you very much!
magical
Beautiful dish!!
Thanks Joel!
🔥👌👏thank you Chef
Love the channel chef!! Great inspiration I find from you🙏🏼
Means the world!
@@JulesCookingGlobal how would you go about doing this sous vide? Time and temp and would you omit the added water from the deglazing liquid?
Will use this technique on shallots. Never done it with honey before. Thanks!
Hope you like it, I always love using honey. You should try adding a couple sprigs of thyme and make it into a tarte tatin
A pice of Art as always, a big like for a big artist🍻
Another amazing recipe. By far my favourite recipe channel. Pork loin mosaic is something I'd like to see in the future 😋
Thank you very much! And thanks for the suggestion! I’ll definitely look into it 🙏🏼
Amazing idea using the short rib fat in the brioche!
Thanks! It's so good! Hope you give it a go
❤❤❤ wooow that looks sooo delicious !! You’re so talented, I already explore your channel and check some recipes and all them look so yummy! This one has been one fo my fav . Here’s my fav my subscription and I’m sharing this’s video good man! Blessings and thanks for the recipe 😊
The short ribs looks amazing. I'm definitely going to give the brioche a try, looks so nice. That small bunch of herbs and flowers brought the final product to a whole other level. Great dish chef! Have a nice day my friend.
Thanks! The brioche is out of this world and I love the fact that the garden salad was 100% from our own garden! So proud
Super nice plates !
Thanks chef!
Sounds and looks amazing, you're on fire lately 🔥
Thanks Matt! Glad you like everything so far
Jules, Your dishes look amazing. I get some great ideas from your cooking, even though I do not have time to do everything, I can try some...The preparation of those ribs looks awesome!
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
The best cook on yt
Thanks a lot!!
Amazing 😻
Thank you very much!
wow amazing
Thanks!
Awesome cooking
Thank you 🙌🏼
Very underrated channel .Instantly subscribed.keep up the good work chef.
Thanks a lot! You’re a legend
Awesome mate!!
Thank you!
@@JulesCookingGlobal I already tried the other short rib recipe and it's also amazing, I will truly do this one as well
Wonderful
Thank you! Appreciate it
Awesome!
100k subs. Can't wait!!
Hahaha me too! Still can't believe it's already at 53 K
Looks absolutely incredible! Which flowers and stems did you use in the salad? I see red lettuce, nasturtium, parsley but cant ID the flowers
Now thát, is just beautiful.
Thanks! Was also so delicious!
I don’t recall you cooking too many lamb dishes?
Would be good to see you prep and cook a French rack with that fine dining twist 👍
A did a couple, but there are definitely more coming! Thanks for the suggestion
The flowers reminds me of a logo of a restaurant in the netherlands in zwolle... 😂 i think you know which one 😉
Looks fantastic
Thank you!
could you name the flowers you used? I see a east indian cherry, but I don't recognise the rest. Looks stunning!
Thank you so much! I use woodruff flowers, oxalis flowers, nasturtium flowers and marigold
Beautiful! Question: how much in-bone short rib did you use for how many portions? Looking to make this dish for 8 pax and Creek Stone short rib is pretty expensive ;-) Thanks!
Hey Jules, amazing recipe. I assume you get your short ribs somewhere in The Netherlands? Do you have a good supplier (offline or online) for beautifully marbled short ribs here in NL?
Is very knowledgeable..my request to in put English subtitles
wooow
Thanks!
What does the nitrite salt do for this recipe? I have never used it before and I see it is recommended for the prevention of botulism. Since this short rib is not an aged meat product I was wondering why it is necessary?
Hi jules!!. When you put the meat to set in that container, is it already at room temperature isn’t it? Thanks 😅😊
Hey Chef, quick question on the beef short rib weight? Thanks and Take Care!
👏👏👏👏👏.Fantastic. Why do you use brine?
Hi Chef, thanks a lot for the recipe. I like to make the nice trees in silicon moulds. You just told 60g of trimmings. If you want to make some other recipes - would butter or lard work fine instead of the trimmings with this recipe? THX in advance.
I would then use this one, works great and the tuille is very delicious!
ruclips.net/video/3mpJN10fuNY/видео.html
Instead of adding sugar to counter the saltiness, could you also not reduce it as much and add a knife tip of Xanthan powder to thicken it?
weer een kunstwerkje gozert.
Adding beef fat to brioche has to be illegal. That sounds amazing
Exceptional recipe chef. Given there is a move to Nitrite and Nitrate free cooking would us home cooks get the same result brining in sea salt - dry or wet?
No really, it would work, but the result isn't going to be the same. Still very good though
Hello! this looks beautiful. I have easier access to short rib chunks than a full rack. Can I still adapt the recipe to that cut?
English cut - I have access to English cut short ribs and i was wondering how to amend the recipe for that cut
Jules this is amazing. Love your cooking style. One question. Would an atomizer technique work for the oil and sushi vinegar mixture before adding the bouquet to the dish?
Also, what is the blender brand that you use? It seems perfect for smaller batch blends.
No idea what an atomizer technique is 😅 but I just mix it with a spoon before serving, nothing special
Definitely is! Find a full equipment list in the description
@@JulesCookingGlobal its just a fancy word for an oil spray bottle haha. But those oil spray things are very bad they don't work well at all
Ahhh, I think if it’s just oil it would work, but a mix I’m not sure…
What kind of countertops did you go with?
Hi Jules, didn’t look tru the full library so I hope it’s not in already, but can you also make some dishes with the sous vide technique? Would love to see that from your hand🤙.
I do have a couple, also one with shortrib. That time I served it with pommes fondant, onion creme and corn. Hope you like it!
@@JulesCookingGlobal I’m gonna make them both…😋 both looks to good👍
Wish i could give u a 1000 likes for this ..
Hi Jules. Where can one find similar moulds to the ones that you use, is there a particular company?
Find it on the website of Mold Brothers, Link in the description of this video
💯💯💯💯💯💯😀😀😀
Hi, if do it sous-vide, would I use the same temp and time (85C for 14h) ?
Yes indeed 👌🏼 only then you need to let everything cool down before vacuuming
what do you think if I do whit sirlion argentienean steak?
What balsamic are you using?!
That tuille should work with most proteins?
100% I did it with all lot of trimmings etc
Jules where are you from ? I am coming for kitchen lessons :D ...
jules where is the pigeon sauce? still waiting for that vid. thanks.
Hello
What is short rib crisps that you used to make garnish
I made it from the fat and membranes I removed from the shortrib after cooking
What is the one litre of liquid at 1:05? Appreciate your work.
Jus de veau or demi glace. French terms for reduced veal stock.
hooo nice a young version of Bruno Albouze.
Haha appreciate it! Sir Albouze is a legend
6:49 u said glazed shallots? Or short rib?
Omg...
Ridiculous… I need to try this
Did you read my comment in the other video about letting the fat solidify in the fridge before removing it? 🤣
Haha I knew it, but still prefer the other one. I used it this time because the fat needs to be cold before adding it to the brioche
5% salt solution for 24 seems excessive. I'm surprised it didn't turn out super salty in the end.
It's really the perfect amount for a wet brine, works great for an even brine on big portions
Don’t get me wrong; I love a good all-butter brioche. However, brioche made with braised beef fat? Yes please and thank you!
Waarmee zet je je boeketjes vast? Ik versta het niet
Geblancheerde bieslook ✌🏼
@@JulesCookingGlobal dank voor je reactie! Ik ben alvast wat kerst inspiratie aan het opdoen.
Waar doe je je boodschappen voor deze gerechten als ik vragen mag? Groothandels?
❤👨🍳🔪
Needs a sauce
Definitely not, the shortrib glaze is already enough
@@JulesCookingGlobal I've tried. Lamb fat brioche and it was awful,I think it's misguided using animal fat in replace of butter for brioche,animal has a different melting point and is cloying in this context .