Final Sauce Ingredients: Juices from Bag, 1/4 cup Heavy Cream, (Thickening Slurry 1 tbsp potato starch 2 tbsp water) Before adding heavy cream and slurry strain. Best sauce ever!
I made this for my wife and some friends following every step exactly. It was beyond amazing. Words can’t describe how good this is. They’ve all been asking me when we’re doing this again.
I just finished eating this and it was the BEST meal I've ever made. It was just perfect, fall apart tender, the sear survived 48 hours in the SV pot, the sauce, the potatoes (I didn't sous vide those though). I've had short rib in some nice NYC restaurants and it is never this good.
I usually cook short ribs at 185 degrees for 12 hours, then hold them at 160 till I'm ready to eat, usually 2-3 hours and they become as tender as you showed. I tried once leaving them at 185 for the whole time till I came back from work, 15 hours and they disintegrated completely, I couldn't get them out of the bag in one digit pieces.
Just had this for dinner with my wife. Fantastic! And that gravy! I recommend following the recipe here closely since it's hard to improve on. My wife wants me to make this again for my son's first Father's Day, coming up!
Maomao was a young buck when this all began it seems, dude's grown so much intellectually, physically. Awesome to watch his expertise grow!!! Amazing teaching, Guga!
Your fanbase: 10% of people who will make this 15% of people who can make this but are too lazy 25% of people who watch this to make this in the future 50% of people who has too much spare time,who are dying of hunger and can't cook
Man if I could find an affordable but reliable sous vide machine, I'd be all over Guga's food :D Getting proper Beef here in Germany gets expensive though, that might be a challenge
Literally the best sous vide recipe I've ever made. I usually tweak sous vide recipes but this one I followed to the tee down to the potatoes and my husband and son loved this recipe. Meat was so tender and sauce was oh so good!
At 1:50 , you mentioned putting brown sugar in the marinade but the amount is not in the description down below so I had to guess :-( . I have another 3 hours left on my 48 hour cook. Can't wait to eat!
I had this exact dish for dinner last night and it was beyond delish. This was THE BEST short ribs I've every had! After over 48 hours at 160 degrees, the meat was so tender and juicy, I could have eaten it with only a fork. The gravy was incredibly tasty as well. The potatoes were overcooked by quite a bit. Next time I'll reduce the sous-vide time by about 10 minutes and instead of baking for 15 minutes I'll use the broiler just to get them crispy.
Guga always seems happy that he made the video he’s doing, his cheerful nature with his culinary talent earns him a few Michelin stars, great demonstration of the foods we love
Guga: Makes a sauce to cook the short ribs. Then uses that sauce to make another better sauce to pour on top of the short ribs. Me: sauceception? Is that legal? Have my wildest dreams come true?
Muchas gracias, we are watching from Uvalde, Texas. We did our 1st 2”thick Ribeye on the dishwasher last week and Julie bought the sous vide machine, certainly we are doing the short ribs this week! Keep them good videos coming!!!
You guys are fantastic. Have you thought about putting together a cookbook of your best dishes and sides?? This short ribs video is tops!! Keep the videos coming.
Guga, meus parabéns pelo canal, excelentes vídeos e receitas. Sou muito grato a vc e ou Bruno do So vide, pois me retornaram uma antiga paixão em abrir um negócio de alimentos. vejo seus vídeos a um tempo e só ontem através de um vídeo do Bruno que descobri que vc além de brasileiro é meu conterrâneo de Uberaba, Deus te abençoe sempre.
Hi, both of your channels are awesome. How did you get the red wine to ignite? Did you float some 151 on top? Alcohol in wine doesn't typically take to flame. Also, the ingedients list doesn't include the chicken stock or the brown sugar, how much for each when making the sauce? Thank you!
Hey you guys are great!...been following y’all for several months now...just made these short ribs with the sauce...ABSOLUTELY AMAZING!...best thing I’ve cooked so far...the sauce stole the show!...
Hi Guga did you torch or grill the short ribs after you took them out of Sous vide bag and before pour sauce on them? Watched the video 5 times and seems to skip something as they look different. Please guide. 🙏🏼
Hi Guga, do an Indonesian style beef rendang. Done right, it's one of the most delicious things in this world. It is cooked low and slow with beef shins or ribs.
When you made the marinate you used juices from another cook. What amount and can beef or chicken broth be subbed? Thanks in advance and you videos are so awesome and informative!!!
Guga, you're photography and editing has become unparalleled! - The lessons are so simple and so well explained and the hero shots are breathtaking. If you were making movies your wall would be covered with knives and academy awards. Your videos have become so satisfying you almost can consume them!
Five Stars!. I just tried this... and the only thing I can say is WOW!!!. The Shortribs are sooooo(!!) tender and the sauce is unspeakably good. I even did the potatoes... two great recipes in one video. (Thks) This is a great meal when you have guests... After 48H the balsamic vinaigrette gives the meat and sauce a sweet(but not sweet ) flavour.. hard to explain it, It almost tastes like maple (but not sweet). Excellent.!
If you break in this house I guarantee you two things: A wonderful aroma coming from the kitchen & death by a thousand knives Itachi in tsukyomi style.
I'm so addicted to your channel, absolutely love it. I'm now experimenting one by one with your suggestions. I would love to come to Brazil and meet you guys and have a dinner!
The joy these guys take in what they do is a beautiful thing. The beef too. Maybe throw some bone marrow in that sous vide stock my man. It is a moment.
I made this entire meal and it turned out amazing! Hated staring at it in the sous vide for two days, but well worth it. And I'll only be making potatoes with my sous vide from now on.
That crispy potato recipe has been around for donkeys years, are you guys sure the very original person to use that style of crisping potatoes is from the peeps you guys are claiming it’s from.
In the south there are some legendary cooks in the south when it comes to cooking beef especially in North and South Carolina the black Brothers down there are phenomenal
I made the short ribs this weekend. I used boneless instead of bone-in, corn starch instead of potato starch, and only sous-vided them for 24 hours. They were fantastic!! I'll make the spuds in the near future. Thanks!
Hi Guga, I just tried to make my own Short Ribs, and I had a lady over to do a blind taste test. (With me ofc. ;) I used the same piece of meat and cut out 3 bones from it. I cooked it at 160 degree f. for 48 Hours. Nr. 1 I used Sweet Baby Ray's (Sweet and Spicy) Nr. 2 I used Old Texas BBQ Sauce Nr. 3 I used Worchestershire Sause and Guga Rub and some Salt We BOTH agreed that Guga Rub was the best one of them!!! To be fair, I didnt let them sit in the refriguator overnight, i vacum sealed them and put them in the container.. I will say to everyone, TRY GUGA'S RUB!! :)
im trying to watch dirt bike videos and i keep seeing these and get hungry! I have some ribs in the fridge so i guess now im making ribs with my virtual Souse vide everything! by the end of each video im soooo hungry!
Final Sauce Ingredients: Juices from Bag, 1/4 cup Heavy Cream, (Thickening Slurry 1 tbsp potato starch 2 tbsp water) Before adding heavy cream and slurry strain. Best sauce ever!
Sous Vide Everything Compare Italian meatballs vs Swedish meatballs
Hi I'm buying SVE shirt. Any promo code guga? Thanks
Already a winner in my book. Balsamic and garlic. Everything on Earth is better with balsamic and garlic. Thanks guga!
At 3:20 i feel that sous vide doesn't work for 190°C
Sous Vide Everything is there a nonalcoholic substitute for the red wine
Guga: “Do not, I repeat, do NOT add ANY additional salt.”
Me, sitting in bed eating cereal: ok, got it
😂
😂
😂
😂
😂
I made this for my wife and some friends following every step exactly. It was beyond amazing. Words can’t describe how good this is. They’ve all been asking me when we’re doing this again.
Everyone else: this sauce can go on anything.
Guga: you can put anything on this sauce.
Sexual Babe
This went STRAIGHT TO LIKE! One great thing about ANGEL on this one: he doesn't overreact when tasting the food.
James this one is so good!!!!
angel just came for some good lunch 😂😂 there was no hesitation
I read this comment as soon as I heard angel enter the room haha
If I was related to Guga I’d be poppin by all the time
Never noticed this before but Gugas head is like 2x bigger than angels rofl
K4inan thx dude 🧐
Can’t blame him
having a dad like you is a blessing. thank you fordoing what you do and not just the cooking part but the bringing of your family together part.
O S Having a family is a blessing
@@jesujgaming9801 that is very true
Girl : that's so small
Guga : i know they don't look good right now, but watch this ..
*Searing music* 5:17
yes, that is funny my guy
Soon after
*911 whats your emergency*
😂😂😂😂 that's hilarious
whats the name
I just finished eating this and it was the BEST meal I've ever made. It was just perfect, fall apart tender, the sear survived 48 hours in the SV pot, the sauce, the potatoes (I didn't sous vide those though). I've had short rib in some nice NYC restaurants and it is never this good.
Angle smelt that food from a mile away. You know that. Lol.
He don't play.
He was just like
"WHAT'S GOING ON HERE"😂
"Mornin' Angle."
Then he was used to find the hypotenuse.
90 degree angle
What a great family. I only wish my family had this kind of togetherness.
chill bro me too
It's time I told you. You're adopted.
That slight laughing sound you made when saying “come on”...yeah I’d do that too if I had something as good as this. Looks incredible.
Sometimes I get way to excited and today was one of those days.!
Sous Vide Everything again that looks so good you had absolutely every right to be excited.
I usually cook short ribs at 185 degrees for 12 hours, then hold them at 160 till I'm ready to eat, usually 2-3 hours and they become as tender as you showed.
I tried once leaving them at 185 for the whole time till I came back from work, 15 hours and they disintegrated completely, I couldn't get them out of the bag in one digit pieces.
Just had this for dinner with my wife. Fantastic! And that gravy! I recommend following the recipe here closely since it's hard to improve on. My wife wants me to make this again for my son's first Father's Day, coming up!
Maomao was a young buck when this all began it seems, dude's grown so much intellectually, physically. Awesome to watch his expertise grow!!! Amazing teaching, Guga!
jordan. Maumau grew physically b/c he stopped Keto lol jk jk. It’s all good, I’ve fallen off the wagon so many times I can’t count 😂. Good eating!
I think it's the beard
It's the lactose
guga: "exaggerated amount"
also guga: ' exact amount in the description'
Your fanbase:
10% of people who will make this
15% of people who can make this but are too lazy
25% of people who watch this to make this in the future
50% of people who has too much spare time,who are dying of hunger and can't cook
Man if I could find an affordable but reliable sous vide machine, I'd be all over Guga's food :D
Getting proper Beef here in Germany gets expensive though, that might be a challenge
15% High Five
Those are suspiciously round numbers.
Boaz B You can buy them in Germany for 50/60€. But yes, I agree with the meat. Hard to get good quality here.
@@boester69 Go to his other channel, there's less equipment needed (except nice beef and sometimes a grill)
Literally the best sous vide recipe I've ever made. I usually tweak sous vide recipes but this one I followed to the tee down to the potatoes and my husband and son loved this recipe. Meat was so tender and sauce was oh so good!
Angel: "Damn you guys are big as hell"
Guga: *serves Angel*
The dark side is strong with Guga lol. Fatten him up just like abuelita taught you lol.
more like avozinha for them (they're brazilian)
Finally got around to making this today and omg it was amazing. Thank you so much for the recipe. Absolutely loved it.
How many sugar?
At 1:50 , you mentioned putting brown sugar in the marinade but the amount is not in the description down below so I had to guess :-( . I have another 3 hours left on my 48 hour cook. Can't wait to eat!
I had this exact dish for dinner last night and it was beyond delish. This was THE BEST short ribs I've every had! After over 48 hours at 160 degrees, the meat was so tender and juicy, I could have eaten it with only a fork. The gravy was incredibly tasty as well. The potatoes were overcooked by quite a bit. Next time I'll reduce the sous-vide time by about 10 minutes and instead of baking for 15 minutes I'll use the broiler just to get them crispy.
Guga always seems happy that he made the video he’s doing, his cheerful nature with his culinary talent earns him a few Michelin stars, great demonstration of the foods we love
I love all these guys.....we need to have live shows with all of them, feels like such an amazing family.
Guga: Makes a sauce to cook the short ribs. Then uses that sauce to make another better sauce to pour on top of the short ribs.
Me: sauceception? Is that legal? Have my wildest dreams come true?
That is right. Sauce is awesome.
@@SousVideEverything I almost read sauce vsauce lol
@@SousVideEverything Awesomesauce is the word you were looking for!
@@SousVideEverything It's a component many people fail to get their head around how important sauces can be in a dish. Great job Guga!
@@SousVideEverything saucesome
Muchas gracias, we are watching from Uvalde, Texas. We did our 1st 2”thick Ribeye on the dishwasher last week and Julie bought the sous vide machine, certainly we are doing the short ribs this week! Keep them good videos coming!!!
You guys are fantastic. Have you thought about putting together a cookbook of your best dishes and sides?? This short ribs video is tops!! Keep the videos coming.
2 years later and, well that aged like a nice wine.
Once you make ribs sous vide, you can never got back. Nothing will ever get you the same tenderness and melt in your mouth experience!
Guga, meus parabéns pelo canal, excelentes vídeos e receitas. Sou muito grato a vc e ou Bruno do So vide, pois me retornaram uma antiga paixão em abrir um negócio de alimentos. vejo seus vídeos a um tempo e só ontem através de um vídeo do Bruno que descobri que vc além de brasileiro é meu conterrâneo de Uberaba, Deus te abençoe sempre.
I made these from a bone in standing rib roast bones yesterday, and the recipe was amazing! Thanks Guga!! My family was very happy!
Hi, both of your channels are awesome. How did you get the red wine to ignite? Did you float some 151 on top? Alcohol in wine doesn't typically take to flame. Also, the ingedients list doesn't include the chicken stock or the brown sugar, how much for each when making the sauce? Thank you!
I suspect he only ignited the alcohol vapours so it didn't really speed up the process and only looked nice
Hey you guys are great!...been following y’all for several months now...just made these short ribs with the sauce...ABSOLUTELY AMAZING!...best thing I’ve cooked so far...the sauce stole the show!...
what kind of wine did you choose?
I've cooked this twice since this video came out - incredible.
This is going on my must-make list, I made the short rib lasagna twice.
@@RealWorldFinanceReactions bump the meal up to the front of the list and cook it right this second.
@@puurplegiraffe 😂😂 good to know it’s that good did you make it?
I have more fun watching your videos with you the cooking, and family. Pure happiness.
Guga as usual says: "I know they don't look that good right now!"
Maomao (off camera): "Yeah they do!"
😂
Just made these, its been a hard 2 days waiting for these but oh my days the flavour, so good!! Thank you for the video!
Hi Guga did you torch or grill the short ribs after you took them out of Sous vide bag and before pour sauce on them? Watched the video 5 times and seems to skip something as they look different. Please guide. 🙏🏼
he put a crust on before he put it in the sous vide
You guys are AWESOME!!! LOVE, your videos and the chemistry all 3 of you have together!!
looks amazing. guga how do you keep the short ribs hot while preparing the sauce?
Did this a while ago, unbelievably good! Have plans to redo this recipe sometime soon again - and this time remember the brown sugar in the sauce...
Hi Guga, do an Indonesian style beef rendang. Done right, it's one of the most delicious things in this world. It is cooked low and slow with beef shins or ribs.
I made these short ribs and the gravy - followed instructions - WOW what a great meal! Thanks for sharing your expertise! Love you man!!!
When you made the marinate you used juices from another cook. What amount and can beef or chicken broth be subbed?
Thanks in advance and you videos are so awesome and informative!!!
Guga, you're photography and editing has become unparalleled! - The lessons are so simple and so well explained and the hero shots are breathtaking. If you were making movies your wall would be covered with knives and academy awards. Your videos have become so satisfying you almost can consume them!
So let’s dooweat!
🤙🤙🤙
Chat, o, Brian, on
@The Bloody Doctor u did it wrong bro
Looks fantastic! I guess I'll be shopping for some short ribs! Keep 'em coming Guga! Always a treat!
0:56 he called fond dirty, I’m calling binging with babish
Five Stars!. I just tried this... and the only thing I can say is WOW!!!. The Shortribs are sooooo(!!) tender and the sauce is unspeakably good. I even did the potatoes... two great recipes in one video. (Thks) This is a great meal when you have guests... After 48H the balsamic vinaigrette gives the meat and sauce a sweet(but not sweet ) flavour.. hard to explain it, It almost tastes like maple (but not sweet). Excellent.!
If you break in this house I guarantee you two things: A wonderful aroma coming from the kitchen & death by a thousand knives Itachi in tsukyomi style.
That's on god one of the best looking dishes I've ever seen and I've watched thousands of cooking videos. Well done!
Guga: "...and I know they don't look that good right now"
Maomao: "yes they dooo"
That looks insainly delicious! Well done! Love your channels, love your character and I Love to see how is you guys as a family!
"To help burn off the alcohol I lit it on fire."
😂
😂
😂
😂
:FaceWithTearsOfJoy:
We did those from heaven ribs! Sauce is to die for it! Great meal! Easy to follow recipe! Thank you, thank you
You're missing the brown sugar from the recipe in the description.
Guga, just made this using chuck ribs. They turned out so good. Thank you for all the effort you put in to this channel!!
This looks incredible. You're killing it.
7 of my neighbors and I had a beef short rib cookoff. . . I made this and WON!! thanks
🤗
'I know they don't look that good right now... '
Me: Yes they Fxcking do
I'm so addicted to your channel, absolutely love it. I'm now experimenting one by one with your suggestions. I would love to come to Brazil and meet you guys and have a dinner!
“Let’s do it”
The joy these guys take in what they do is a beautiful thing. The beef too. Maybe throw some bone marrow in that sous vide stock my man. It is a moment.
5:43 guga is like alright everybody here we here and I’m like what
I made this entire meal and it turned out amazing! Hated staring at it in the sous vide for two days, but well worth it. And I'll only be making potatoes with my sous vide from now on.
Making the potatoes, add Parmesan cheese while baking. Even better.
Hola Guga from VA! I love all your videos from BOTH channels :-) Question: Which brands of red wine and balsamic vinegar do you utilize in the recipe?
Is no one gonna talk about Maomao’s LEGO hair cut ?
More like an iPhone notch
I’m sure Guga’s been reading “The Food Lab” from the master Kenji Lopez-Alt
Dante Palazzo crispy potatoes? Thought the same thing...
Yeah he totally lifted that crispy potato technique from KLA. Attribution would've been the classy move.
That crispy potato recipe has been around for donkeys years, are you guys sure the very original person to use that style of crisping potatoes is from the peeps you guys are claiming it’s from.
Kenji's recipe includes baking soda.
Good to know I have short ribs in the freezer and was wondering how to make them! Looks awesome!
Guga, can u make sauces without included an alcohol and & pork ? TQ😄
Completely Haram 🤣
New subscriber here love how passionate you are could tell this was 100% genuinely beautifully tasting
Your sauce ingredients is missing the brown sugar
Jim Lunn looks like 1-2Tbsp in the video? 🤷🏻♀️ depending on how sweet (aged) ur balsamic is though, u might not even need that much
In the south there are some legendary cooks in the south when it comes to cooking beef especially in North and South Carolina the black Brothers down there are phenomenal
guga* eating short rib
me*watching this vid while eating an apple
Me watching the video and seeing this comment lying in bed starving.
Tomato Is A Fruit Gaming same
@@redtomato408 it's called "fasting"!!
5:11
Maumauzinho NAILED IT SO WELL 😁 IMO one of the BEST Guga moments 😄
wooo hoooo Angel on this channel.. The dream team is together.. Lets see more Angel here. Make him a regular with Momo
Beautiful. Would you please spend an episode discussing time and temperature choices?
The last time I was this early his ribs had not yet ascended to heaven.
🤙
Looks fantastic! Thanks again Guga! So many recipes to try...
Maomao, no worries bro. I’d be salty too if some dude walked after all the cooking and ate the last piece of meat.
I made the short ribs this weekend. I used boneless instead of bone-in, corn starch instead of potato starch, and only sous-vided them for 24 hours. They were fantastic!!
I'll make the spuds in the near future. Thanks!
man you are so lucky short ribs brisket steaks every week the last time I ate a steak was a year ago
Mazen Agami what’s steak
Go to Costco. You can get some nicely marbles choice steaks for like $25-30 for 4 New York steaks
LOVE Guga making fun of Angel's talking. 😂😂😂
Wow!
Is all of that beard?
Amazing!
That looks amazing and i am going to try this.
I always hear short ribs.
How about long ribs😂😂
Angel is out here thinking that he has to get himself onto Sous Vide Everything more often.
Omg I’m so hungry and watching this isn’t helping 😞
This looks fantastic. Going to try it this weekend.
3:04 that's what she said
Definitely have to make these. Short ribs are one of our favorites.
Guga: "I know they don't look that good right now, but watch this..."
Me: Seriously?! Are we watching the same video?
Hi Guga, I just tried to make my own Short Ribs, and I had a lady over to do a blind taste test. (With me ofc. ;)
I used the same piece of meat and cut out 3 bones from it. I cooked it at 160 degree f. for 48 Hours.
Nr. 1 I used Sweet Baby Ray's (Sweet and Spicy)
Nr. 2 I used Old Texas BBQ Sauce
Nr. 3 I used Worchestershire Sause and Guga Rub and some Salt
We BOTH agreed that Guga Rub was the best one of them!!!
To be fair, I didnt let them sit in the refriguator overnight, i vacum sealed them and put them in the container..
I will say to everyone, TRY GUGA'S RUB!! :)
I know why i like these more... ninja is not in them anymore
Great session!
Thanks, this will be tried soon..
Cheers from Norway!
What the hell happen to maomao? He is like 20 pounds more from last video
With potatoes steaming is a viable alternative to sous vide, minimal dilutions of flavor and you dont need to run sous vide in parallel
7:48 that ruined me. 😭
when i click the timestamp an ad immediately pops on
yes,i am ruined
I cooked the short ribs on 170 for 24 hours. Very tender and yummy. Thanks for this!
im trying to watch dirt bike videos and i keep seeing these and get hungry! I have some ribs in the fridge so i guess now im making ribs with my virtual Souse vide everything! by the end of each video im soooo hungry!