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.
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!
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.
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!
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
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.
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 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?
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!...
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!
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. 🙏🏼
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!!!
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.
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 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.
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.!
The middle guy's appetite says it all!! 😂 Also, it is so great to finally meet a person, who can pronounce the word "Worcestershire" correctly! The recipe looks great! Thank you!
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!
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!
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.
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 must try this... Looks very good. How much brown sugar should I add to the sauce? And regarding the potatoes. How long and what temperatur in the Sous Vide?
Love this and all your recipes! Couple questions on the potatoes: 1. What kind of potatoes are those? Yukon Gold? Russet? 2. Did you peel and dice before cooking in the sous vide, or after? Thanks mate
Lol angel saw what they was trying n was like yeah im interupting this one to get in on it im not missing out on this... lol id of done the same thing hahaha
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!!!!
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.
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
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
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!
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.
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
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
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.
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.
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!
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)
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.
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)
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!!!
guga: "exaggerated amount"
also guga: ' exact amount in the description'
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?
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.
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?
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
I have more fun watching your videos with you the cooking, and family. Pure happiness.
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?
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 love all these guys.....we need to have live shows with all of them, feels like such an amazing family.
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
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!
Guga as usual says: "I know they don't look that good right now!"
Maomao (off camera): "Yeah they do!"
😂
I made these from a bone in standing rib roast bones yesterday, and the recipe was amazing! Thanks Guga!! My family was very happy!
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!!!
You guys are AWESOME!!! LOVE, your videos and the chemistry all 3 of you have together!!
So let’s dooweat!
🤙🤙🤙
Chat, o, Brian, on
@The Bloody Doctor u did it wrong bro
I made these short ribs and the gravy - followed instructions - WOW what a great meal! Thanks for sharing your expertise! Love you man!!!
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.
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!
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?
Looks fantastic! I guess I'll be shopping for some short ribs! Keep 'em coming Guga! Always a treat!
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 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.
looks amazing. guga how do you keep the short ribs hot while preparing the sauce?
That looks insainly delicious! Well done! Love your channels, love your character and I Love to see how is you guys as a family!
This looks incredible. You're killing it.
Guga, just made this using chuck ribs. They turned out so good. Thank you for all the effort you put in to this channel!!
"To help burn off the alcohol I lit it on fire."
😂
😂
😂
😂
:FaceWithTearsOfJoy:
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.!
0:56 he called fond dirty, I’m calling binging with babish
The middle guy's appetite says it all!! 😂 Also, it is so great to finally meet a person, who can pronounce the word "Worcestershire" correctly! The recipe looks great! Thank you!
Guga, can u make sauces without included an alcohol and & pork ? TQ😄
Completely Haram 🤣
We did those from heaven ribs! Sauce is to die for it! Great meal! Easy to follow recipe! Thank you, thank you
Guga: "...and I know they don't look that good right now"
Maomao: "yes they dooo"
5:11
Maumauzinho NAILED IT SO WELL 😁 IMO one of the BEST Guga moments 😄
You're missing the brown sugar from the recipe in the description.
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...
'I know they don't look that good right now... '
Me: Yes they Fxcking do
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!
“Let’s do it”
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?
Making the potatoes, add Parmesan cheese while baking. Even better.
That's on god one of the best looking dishes I've ever seen and I've watched thousands of cooking videos. Well done!
wooo hoooo Angel on this channel.. The dream team is together.. Lets see more Angel here. Make him a regular with Momo
Looks fantastic! Thanks again Guga! So many recipes to try...
5:43 guga is like alright everybody here we here and I’m like what
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!
Is no one gonna talk about Maomao’s LEGO hair cut ?
More like an iPhone notch
New subscriber here love how passionate you are could tell this was 100% genuinely beautifully tasting
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"!!
Good to know I have short ribs in the freezer and was wondering how to make them! Looks awesome!
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.
Great session!
Thanks, this will be tried soon..
Cheers from Norway!
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
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.
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
Woah!!!! Dude my mouth is watering . def making this. If i dont have red wine. Is there something i can use besides red wine. ?
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 must try this... Looks very good. How much brown sugar should I add to the sauce? And regarding the potatoes. How long and what temperatur in the Sous Vide?
3:04 that's what she said
This looks fantastic. Going to try it this weekend.
The last time I was this early his ribs had not yet ascended to heaven.
🤙
Love your stuff Guga!
Wow!
Is all of that beard?
Amazing!
Love this and all your recipes! Couple questions on the potatoes:
1. What kind of potatoes are those? Yukon Gold? Russet?
2. Did you peel and dice before cooking in the sous vide, or after?
Thanks mate
I always hear short ribs.
How about long ribs😂😂
New subscriber here impressed by first video I watched on your channel😎
Omg I’m so hungry and watching this isn’t helping 😞
Amazing video as always
7:48 that ruined me. 😭
when i click the timestamp an ad immediately pops on
yes,i am ruined
Lol angel saw what they was trying n was like yeah im interupting this one to get in on it im not missing out on this... lol id of done the same thing hahaha
I know why i like these more... ninja is not in them anymore
I love you guys so much. Thank you for all this amazing food 🖤
What the hell happen to maomao? He is like 20 pounds more from last video
every video you make is so good Guga ILOVEYOU
Guga: "I know they don't look that good right now, but watch this..."
Me: Seriously?! Are we watching the same video?
I love your recipes ❣️ I also love cooking Sous vide😍
That looks amazing and i am going to try this.
Love your new intro musix bro Guga !!!