Cooking Short Rib For 72 Hours Straight
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- Опубликовано: 31 май 2022
- They say Rome wasn’t built in a day, well neither was this short rib.
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Sous Vide: amzn.to/3t5sTzm 
Хобби
babe wake up, funny chef man posted
That’s exactly what I thought
i overslept
@@erenmuse58 by 10 months??
@@_-HIM-_ i guess so……
Same
You should make Stoofvlees met Frieten, belgian beef stew with ACTUAL Belgian fries
lol ik ben van nl maar vind het wel leuk om mijn zuideburen te zien
Une soupe avec des frites ? mde
I never heard of these so I googled it…. Now I’m wondering why no one ever told me about these
I want that
How come When i look at the Top, where all the successful people are.. i see NO mexicans ✔️it makes me sad. I review weed products on my RUclips channel for a living.. trying to make it out the hood 💯😩
I actually appreciated the lack of voiceover in this one; it felt more like I was getting your immediate thoughts as you were cooking, and it brought me more into the kitchen and made me feel more connected to the process. Thanks!
Yea
I agree with you, engineer
💯
For real bro
He didn't stop talking once wtf are ya talking about
So, my only quibble is that the 24 and 48 hour got no additional treatment. You went directly to a completely different treatment for the 72 hour rib. I can't imagine that I'm the only one to point this out.
First thing I noticed, he should have taken the other cuts and saved some out for the end treatment and tried all three together
Are you literally Ian Fidance?
Thought the same thing. Not a fair comparison.
The passion of cooking simply demonstrated in his voice in this video is really admirable
@ What does him being white have to do with anything?
@@Korusaunt some people just watch to hate
@@adrianhorntvedt8151 Classic envy
@ go practice racism elsewhere, adios
@ For whatever reason you're fixated on Josh being white lmao. You "especially" don't envy whites and for some reason mentioned his color when critiquing him. Gotta stop having race on your mind and bringing into things that have nothing to do w color lol.
I loved this video where you were talking while cooking. I know lots of times you can't do it because the dishes take to long to make but it was so fun to watch you cook.
I agree, it was a different vibe!!
too long*
you cook it for 3 days because you want it to be tender, I cook for 3 days because I forgot that I had left me sous vide on over a weekend away ...we are not the same
At a restaurant I used to work at, we did a 48hr wagyu brisket. In a vac bag with reduction of port, red wine and aromatics (garlic, thyme peppercorns), 48 hours @ 58c, sets the protein but not the myoglobin. The result is eat it with a spoon tender, but still pink and juicy on the inside... Absolute class!!!
Mmmmmmmmmmmmmm🤤
It's nice to see someone doing what they love at this level, well done to Josh and the team
Lovely to watch him talk while cook, prefer this over the voiceovers honestly
Whoever edits these videos is absolutelt phenominal! Cooking is fun watching someone cook is ok, and speed ranting about cooking is something a line cook does when he gets home from work. Somehow the editor manages to take a speedrant of cooking and keep it entertaining enough for me to sit through and actually absorb what Josh is saying.
I wouldn’t doubt that josh does the editing… I’m sure he is behind the production in some way. He knows the perfect transition and it fits well with the editing.
This.
few people have noticed this. props to the team behind this video and channel in general
@@amarimohamed1290 Well then props to him as an editor. Whoever edits these is awesome at what they do.
yeah edit are very entertaining lol
Is that intro song a sample from Idols Become Rivals? It sounds similar
This was easily the best short rib I’ve ever had. Used Costco prime short rib (pre-cut). Substituted Rice vinegar for regular vinegar (that’s what I had) and added 2tsp sambal chili paste. 10/10, will make again. Best meal from my Sous vide I’ve made yet!😊
Josh is soo excited about this. It's lovely to watch :)
Idk he looked extra stressed to me.
@ i love the modern day where you have to specify YOU'RE being sarcastic
@@mohammedaminefarid8389 how?
I love these more elaborate videos. I think you should make more of this kind that explore different ingredients.
Edit: You can even make it into a series!
Ingredients??!
People shit on joshua for overly elaborate stuff. This is bad advice.
@@ShotGunAnarchy well they shouldn't. he's a professionally trained chef, not a college student who can cook. also a lot of people shit on Josh because they're unimaginative. you don't have to follow EVERYTHING he does to a tee. you can just take ideas/concepts to improve your cooking, you don't have to go buy $1200 worth of equipment
THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️
GO ♥️
THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️
GO ♥️
The very first thing I did with my first sous vide was do a 2 hour, 24 hour, 48 hour comparison with chuck steaks at 130 degrees. Such a fun experiment. Keep playing with your food my man!
I can’t wait to try the short rib my parents started slow cooking when I was born, when I turn 30 it’s gonna taste so good
Pffft, amateur. I’ve been dry-aging a half cow for 18 years; in two decades it will be ready for my patented 55 year cooking process.
@@canadiangemstones7636 at the end of that 55 year dry age process, you can have the flavor of a entire cow on a single plate.
Guga would do it. In fact maybe he's working on one behind the scenes.
Josh's British accent gets me every time. Love it.
Joshua "depp" Weissman
It’s frightening how much I love this channel
I've watched so many of these videos and every time you taste test your own foods and the editing + fart sounds crack me up everytime lmao never gets old
Oh no he's doing "but slower" now!
Agreed
"You wanna know how else you can choose your own adventure?"
Me: B Roll?
"By showing you how you can use this in a couple other ways."
Me: Oh
Same
I was gonna say that but then I realised it was halfway through the video so it wouldn’t make sense
I thought a commercial was coming lol
"I need to alone with this bowl..."
I literally laughed out loud!
Love the videos man - congrats on getting your Uncle title back btw! (just watched that one)
I FEED OFF OF HOW PASSIONATE U ARE ABOUT YOUR FOOD UR A BEAST
Even tho I wont eat most of your recipes due to my diet choices. I love to watch your amazing videos, the techniques you use and knowledge you show is is so inspiring! Love your content! 😊😊
You're an inspiration to us all buddy, keep up the good work!
Loving this video format, Josh!
This video had a really fun and goofy vibe to it. It felt like i was just watching Josh have a good time
Sous vide is underrated. The ability to take and perfectly cook something like chicken to a perfect temperature (NOT 165!!!!!) along with the ability to tenderize cheap cuts of meat like an eye round is fantastic. Also, the ability to reheat and prep steaks and dinners make this a tool everyone should have now.
What temp do you cook chicken at
@@cameronknowles6267 for breasts 145, 140 is safe too if you let it rest, but I prefer the texture at 145.
@@cameronknowles6267 It varies. 165 is what the FDA recommends. If you cook to 165 you can pull it out and eat it right away. 150 you'd need to let it rest for about 4 minutes. 145 you'd have to make sure it stayed at that temp for at least ~12 minutes for it to be safe too eat.
Very generalized way to put this, if you want a more in-depth explanation you can look on Google.
@@corbinbrier0 Let me help you with this. 165 is pasteurized in 8 seconds. The longer that you cook at a lower temperature it can be safe. Ie, I think it's 8 minutes at 145. Thus the benefit of sous vide.
@@cameronknowles6267 additionally, I prefer 145 to 150 as well for breasts. So juicy!
Can we have Josh do an entire video with the English accent?
Cor blimey m8
bro this editor is godly, keep up the great work these videos wouldn't be as good as they are without you.
You're an inspiration to us all buddy, keep up the good work!. Josh's British accent gets me every time. Love it..
I would love to see more of these experiments with sous vide times and temperatures!
Oh yes! Thank you for this because I finally found some short ribs at my local whole foods that I didn't have to take out a loan to afford! I'm so excited!
might have to take one out for the vacuum pack stuff and the cooking bath though 😂
@@whylie00 I got a 5 gallon stock pot from the thrift store for $9. I use gallon freezer bags from Walmart and the water displacement method to get the air out. My cooker was $120, normally $150 but I got it 20% off. I use an Anova Nano.
It pretty much cost the same as a decent microwave, but it makes food slightly better than a microwave.
@@whylie00 sous vide tools are actually pretty inexpensive now and super worth it
Excellent video, excellent food, chef and EDITOR!!!
This video had me dying laughing 😂 you an your editor make this the best cooking channel on RUclips 💯💯
This looks like it's so worth waiting for. I love short ribs!
The paradox of high end cuisine coupled with fart sounds makes me laugh every time! I know, I know, I’m a child.
😂❤️
The edits are top notch. Great content per usual
Instantly in love with this channel...
I've made his birria tacos a bunch of times, if there was a reliable sous vide version of that, that would be sweet.
Sous Vide Everything birria tacos
@@AlexMiller6 I'll give it a go, but I've done similar recipes from both and Josh's tend to be more awesome. I'll definitely try it though, thanks.
@ dawg what
@ I only responded to 2 lol
@ I don't lol
How do you taste 24, and 48, plain right out the bag, and then chill, reheat, and add a sauce to the 72, it's no longer the same comparison?
That looks freaking amazing. Also Josh is just a blast to watch because of how funny he is 😂. Bro the vegan joke I can’t lol
This guy actually makes me want to make more food and try new stuff. Thanks man :)
Josh: A LITTLE BIT of our caramelized onion, 2 seconds later , I WANT A LOT
The best sides for that are beef fat garlic fried rice seasoned with the jus and some grilled Brussels sprouts.
You had me at beef fat.🥰
@@dragon_empress_1 My Mom's secret recipe: slow roasted short ribs on a rack, remove cover and rib BBQ sauce 2/3 of the way through, then blast at the end. While resting, collect drippings and cook fried rice on a wok.
There's a steakhouse in Manila, Ph named "Melo's" that serves Wagyu fat fried rice with the fat-basted steak.
@@Z020852 🤩Your mom sounds like a rockstar in the kitchen! I will definitely try her method too.
Love this. Requires patience but is so worth it. 😋
One of my favorite cuts to throw on the smoker! Looks dope Josh.
I slow cooked a eye of round for 24 plus hours and it was so so good. I love the sous vide. It is an awesome tool.
This Rib has more rest than I have sleep for an entire week... what a wonderful life of a Rib.
Your passion is contagious.
Not Jo's thirst traping his foods😅 I love this channel
When he said, “but you wanna know how else you can choose ur own adventure” I was expecting a sponsor spot lol
When I first made that 12 years ago, after reading about it in ‘modernist cuisine,’ I was in love. I still make it regularly. It’s also not so bad to pressure cook short rib for an hour or two.also pretty good.
Thanks for this advice, since I have zero desire to buy a sous vide contraption.
@@jvallas oh it’s a super helpful tool in the kitchen! Reconsider! You can
Make yogurt, perfect custards, perfectly cooked proteins all automatically. The precision makes all the difference. The kohn rikon duramatic series are great for pressure cooking if you go that way.
@@iamafractal Thanks for all the valuable info. It’s just that I have 50 years’ worth of gadgetry and appliances that will do all the things I want to do, including a really simple yogurt procedure (and I’m sure some not quite as efficiently), and I just do not have a burning desire for that one.
Just did this absolutely amazing!!
My Fav cooking Chanel
Omg I was literally about to order a short rib grilled cheese yesterday from one of my favorite restaurants (got a lamb burger and duck bao buns instead) then you post this today 😂
That's a hell of a choice to have to make. Both sound incredible. Drooling.
I nearly FAINTED at the moment Josh hit the board while the knife was on the side
and the camera zoom in... he was so close
This was so entertaining. I wish I could like this video multiple times.
This is one of the few cooking channels that has kept me interested through the whole video
This is almost like a birria sandwich; the dip he's looking for is consomé. 😘👌🏼
josh you remind me of a scientist for food 😂
Check out Kenji Lopez Alt, Harold McGee, Nik Sharma, if you wanna follow this up! (there are others too!) I'm sure Josh is into them
You should share this video with Guga.
this video looks likes something my dad make! my dad cooks with so much love, for example : making ragout (or stew) takes MINIMUM 5-6 hours. its so good
honestly, idk if i can cook something for 3 days because usually if i'm in the mood to eat something, i might not want it in 3 days (or be as excited to eat it)
(also i wasn't expecting the 24 hour one to be so close quality wise compared to the 72 hour one)
i think if you wait 3 days for something delicious you would be excited af
@@issamf1841 nah for me depending on what i want that day i'll either want it or not want it since i would want something else
@@notasquiremario3299 ok
personally, I'd love to see you or someone do a stir fry with the 24 hour one!
How
I got your cookbook for christmas i am so happy thank you
I love how he is so funny while cooking 😂
You should try brazilian ribs barbecue called "Costela de chão" (Ground ribs), it's a rib that's slowly cooked in a traditional way, it's tender, juicy, flavorfull, simply delicious.
Now that's what we call a quesadilla not a taco 😂 I see the flipping technique and can't help it and say should've flipped it by hand 😂 it's a Mexican art. Love the video though definitely has that barbacoa texture
That English voice is brilliant. Most Americans do it in a jokey way but you, you son, make my proud. (I’m English if you didn’t get the drift)
Just found this channel and it's super entertaining
"They say Rome wasn’t built in a day, well neither was this short rib. " Rome also wasn't built in 3 days and I think you know that Joshua.
Goodness, all of this looks good. It almost makes me want to wait for it for 72 hours!
.
.
.
Almost-
69 :D
I knew you were gonna be talking Sous Vide!! I love how I have been doing sous vide for 12 years and still can learn something new.
the last sandwich is my favourite, it has everything.
Great video! If you make croquettes with it, I am sure it will be the ultimate croquette.
@Joshua - I tried the 72hr Sous vide. After 72hrs and the fridge cooling, The Short Rib gave a really funky smell when I taken out of the Sous vide bag. I was wondering if it is normal.
Wow Josh! This great. Classic Josh move! You've always been so good at making ribs. I miss eating them with you.. great video!
I’m liking the live cooking narration
I've made it almost exactly this way before (little higher temperature on the sous vide). They were epic. I didn't do the overnight in fridge weighted down though. Looks like i'll have to cook more short rib. Oh no.. the humanity..
Dear Jesus, if you baptize someone in a hot tub, is that technically sous vide-ing a human?
Quick question: did you brine your ribs before slow cooking them? The meat seems very red… Did you use pink salt?
Don’t know if he ever answered and uncertain if this is the reason but over several cooking channels I have watched they often say that the meat looks more red then it actually is. I’m guessing something with the camera or editing
The dishes with that 3day beef are just piece of art
This was my first video and instantly subed to u keep doin the great work
So from this I'm hearing I can save two whole days so long as I like the 24hr version enough. I also think it's cheating not to treat them all the same with sear and glaze.
Hmmm. I'm surprised no one in the comment section has mentioned you made a Quesadilla, not a taco (with cheese). For the curious -- and leaving out the regional differences in preparing them -- the difference between a quesadilla and a taco with cheese, is that you toast/fry it after it's build. A taco with cheese is soft, a quesadilla is (slightly) crispy.
Honestly, people don't won't know how beautiful it is to slow cook meat until they try it. Thank you for blessing us with another video.
i cryed watching this it looked so good
Großartig - ❤️🌞☀️🌻❤️ sieht super lecker aus ❤️
This is amazing... also, you now have me questioning the difference between a taco and a really small quesadilla.
quesatacos 🤤 my local authentic Mexican restaurant has something called the pizzadilla using birria and Oaxaca cheese ❤️
Looks delicious, mines the forting sounds 😂 I’m definitely going to try this recipe! 👍🏼
Best RUclips/internet chef and it ain’t even close…You should’ve won that award Nick did……
Is there any hope for someone who owns a traditional slow cooker to replicate this? Or would that dry out the ribs too much?
You could Texas cheat it, but you would need to spray every hour still I think.
It's about temperature, @joshweissman set his sous vide to 140F, which is a cool medium as far as steak temps go. If you have a way to control temperature like that you can do it.
Looks great. When going for the sear though, why medium high heat instead of ripping hot? Isn't the goal to prevent as much additional cooking of the center? Thought a quick hot sear would be better
You are also reheating it, with a ripping hot pan u would burn the surface of the meat before the heat reaches its center.
Probably because it was fridge cold, it needs to be heated through
It’s to render the fat out of the, outside layers of the short rib. Sous vide doesn’t render fat. Using a high heat will cook the outer layer, not reduce the fat down.
I want to cry. It’s so beautiful.
Yay! I'm always looking for ways to take longer amounts of time to prepare a meal! ROFL. Don't take my snarkiness the wrong way, I do enjoy watching your videos :)
Love this video, a tip to make this a bit more globally understood would be to include temperatures in celsius and weight in grams. These are more widely used across the world.
For you Houston locals who can't wait the 72 hours, the carne asada quesadilla at Cantina Barba just off the Main St exit of 45 Southbound is pretty freaking close to this short rib quesadilla! ....trust me. I've had short rib quesadillas before(not quite as awesome as the Weissman's) but still. Close.
I have an idea for a series. “But easier.” Taking recipes that can seem intimidating to the average home cook, and breaking the down to something that one can handle on a weeknight after work?
That’s what I love about this recipe. You just put the thing in the sous vide and it sits on your countertop doing it’s thing for 3 days. All you have to do is a combined ~30 minutes of work and you have meat for the week!
Same reason why I eat so much pork shoulder. Just season it Friday night, stick it in the oven Saturday morning, and you’ve got your week’s meat by Saturday evening!
Watching this guy cook while I’m high is a favorite pastime of mine
Josh,
It would have been better if you tasted the 72 hour straight out of the sous vide like you did every other roast. Just watching this made me sad no one has invited a way to transfer smells & tastes through media devices yet.