Cooking Short Rib For 72 Hours Straight

[@sou.p8125]

babe wake up, funny chef man posted

[@deslippper]

That’s exactly what I thought

[@erenmuse58]

i overslept

[@_-HIM-_]

@@erenmuse58 by 10 months??

[@Gabbyrod]

@@_-HIM-_ i guess so……

[@gismoscherer]

Same

[@ExterminatorElite]

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!

[@oskds7828]

Yea

[@ijemand5672]

I agree with you, engineer

[@angustinker3758]

💯

[@mr__knowledge1051]

For real bro

[@shux292]

He didn't stop talking once wtf are ya talking about

[@crashoverride93637]

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

[@joeflaker]

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.

[@divemonkeys]

First thing I noticed, he should have taken the other cuts and saved some out for the end treatment and tried all three together

[@Bonifaquisha]

Are you literally Ian Fidance?

[@Digital860]

Thought the same thing. Not a fair comparison.

[@ejkoul5594]

The passion of cooking simply demonstrated in his voice in this video is really admirable

[@Korusaunt]

@@Justin_Waters What does him being white have to do with anything?

[@adrianhorntvedt8151]

@@Korusaunt some people just watch to hate

[@TheLegend_--27]

@@adrianhorntvedt8151 Classic envy

[@TheLegend_--27]

@@Justin_Waters go practice racism elsewhere, adios

[@TheLegend_--27]

@@Justin_Waters 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.

[@nicholascrow8133]

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!!!

[@richiesworld1]

Mmmmmmmmmmmmmm🤤

[@tbread1128]

You should make Stoofvlees met Frieten, belgian beef stew with ACTUAL Belgian fries

[@issamf1841]

lol ik ben van nl maar vind het wel leuk om mijn zuideburen te zien

[@MysteriousBeingOfLight]

Une soupe avec des frites ? mde

[@jdtheguitartist]

I never heard of these so I googled it…. Now I’m wondering why no one ever told me about these

[@blipblop1112]

I want that

[@SevenHunnid]

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 KZbin channel for a living.. trying to make it out the hood 💯😩

[@nightwingvyse]

A little note if you're cooking sous vide at 140f/60C or lower for more than a day. There's a bacteria called Lactobacillus can can survive and grow at temperatures like that. There's a chance it can sometimes be present on the surface of the meat, picked up during the production process. It's harmless to us and is in fact used to make some dairy products, but the stuff stinks and will ruin your meat if there's any present when you begin cooking for long periods at lower temperatures. I learned this the hard way. An easy way to prevent this is to either pre-sear, or if your recipe is like the one in this video and requires searing afterwards, simply bag it up as normal and blanche it in boiling water for a minute or so to kill any bacteria on the surface of the meat before it can have a chance to grow in the sous vide.

[@Rakesh-gh1yo]

Incredible tip

[@rzvr4490]

A few years ago , Matt Abe ( Ramsay restaurant ) made a Jacob’s ladder slow cook recipe and I tried it as well , when I opened the bag was a unpleasant smell and I was thinking that I spoiled the meat and I didn’t know why because I followed the exact steps . Now thanks to you , I know why was smelly . I will give it a try again

[@swampfox984]

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.

[@harshrangwani3424]

I agree, it was a different vibe!!

[@ijemand5672]

too long*

[@hectorperez5990]

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!😊

[@DGDfan13]

It's nice to see someone doing what they love at this level, well done to Josh and the team

[@mayapapaya4952]

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.

[@amarimohamed1290]

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.

[@extrememe456]

This. few people have noticed this. props to the team behind this video and channel in general

[@mayapapaya4952]

@@amarimohamed1290 Well then props to him as an editor. Whoever edits these is awesome at what they do.

[@hutlazzz]

yeah edit are very entertaining lol

[@KaraboK9Ntswane]

Is that intro song a sample from Idols Become Rivals? It sounds similar

[@Alex_Pasu]

Lovely to watch him talk while cook, prefer this over the voiceovers honestly

[@Jacklewis1026]

Josh, have to say your short rib video has been one of the most informative, entertaining videos I have watched in quite a few years. Kudos to your video/producer guy/gal. Post production can make a break a final Production and they are equally spot on. I’ve always stopped at 48hrs, not wanted to have my ribs turn to mush. Your video prompted me to try. And am I glad I did..The sandwich trick is equally amazing..Thank you sir and yes I enthusiastically subscribed.

[@ilikevideos4868]

Josh is soo excited about this. It's lovely to watch :)

[@mohammedaminefarid8389]

Idk he looked extra stressed to me.

[@NRVNQSRR]

@@Justin_Waters i love the modern day where you have to specify YOU'RE being sarcastic

[@superyeah4ever2]

@@mohammedaminefarid8389 how?

[@CookinWithSquirrl]

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!

[@bigbrain296]

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!

[@grammarpolice8909]

Ingredients??!

[@ShotGunAnarchy]

People shit on joshua for overly elaborate stuff. This is bad advice.

[@shepardice3775]

@@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

[@cookingtube6388]

THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️ GO ♥️

[@cookingtube6388]

THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️ GO ♥️

[@pixel100]

When he said, “but you wanna know how else you can choose ur own adventure” I was expecting a sponsor spot lol

[@brandonl4663]

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

[@canadiangemstones7636]

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.

[@popenieafantome9527]

@@canadiangemstones7636 at the end of that 55 year dry age process, you can have the flavor of a entire cow on a single plate.

[@MarkDeSade100]

Guga would do it. In fact maybe he's working on one behind the scenes.

[@BrodieTrevino]

You're an inspiration to us all buddy, keep up the good work!. Josh's British accent gets me every time. Love it..

[@TheGhiaDriver]

Josh's British accent gets me every time. Love it.

[@XxRaceRCxX]

Joshua "depp" Weissman

[@mileshowland5285]

bro this editor is godly, keep up the great work these videos wouldn't be as good as they are without you.

[@holiidayseason]

"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

[@BrunoRibeiro-st2qd]

Same

[@nurseii9018]

I was gonna say that but then I realised it was halfway through the video so it wouldn’t make sense

[@202adr]

I thought a commercial was coming lol

[@shadyea]

I wish I could put into words the emotions I go through watching your vids lol it's a struggle between feeling hungry, the desire to try these out in my kitchen and being turned on at the same time? lol keep doing what you're doing lol

[@AtlThunderDan]

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.

[@cameronknowles6267]

What temp do you cook chicken at

[@deskysurfer]

@@cameronknowles6267 for breasts 145, 140 is safe too if you let it rest, but I prefer the texture at 145.

[@corbinbrier0]

@@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.

[@AtlThunderDan]

@@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.

[@AtlThunderDan]

@@cameronknowles6267 additionally, I prefer 145 to 150 as well for breasts. So juicy!

[@dylanauker4031]

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?

[@FanRoosterTeeth]

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!

[@Dehangus]

You're an inspiration to us all buddy, keep up the good work!

[@philliplocey258]

"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)

[@WesEats]

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! 😊😊

[@russellhartl]

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)

[@Frameshaft]

The paradox of high end cuisine coupled with fart sounds makes me laugh every time! I know, I know, I’m a child.

[@pastichegraham]

😂❤️

[@grammarofficerkrupke4398]

7:43 Notice how the taco is only crispy on one side and how Joshua tries to create the illusion) by some clever editing) that he's flipping it around and showing both sides🤣

[@dansetteameliawilson3227]

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!

[@whylie00]

might have to take one out for the vacuum pack stuff and the cooking bath though 😂

[@heruhcanedean]

@@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.

[@cadescableshow]

@@whylie00 sous vide tools are actually pretty inexpensive now and super worth it

[@youreallyaresomething306]

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.

[@matfalarn]

Can we have Josh do an entire video with the English accent?

[@chrism4841]

Cor blimey m8

[@jfswag7648]

Honestly Joshua's Bri'ish accent is the best one I have heard from any youtuber.

[@worldwide_cruising]

This Rib has more rest than I have sleep for an entire week... what a wonderful life of a Rib.

[@keannalien8370]

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

[@joeyzuloaga6564]

Oh no he's doing "but slower" now!

[@lellbarnes346]

Agreed

[@burnabytennisclub7630]

@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.

[@ryanpfau384]

Josh: A LITTLE BIT of our caramelized onion, 2 seconds later , I WANT A LOT

[@hamzarumman6829]

9:30 "Its really really rich" Proceeds to put 2 more slices of cheese

[@MrApresmoiledeluge]

I've made his birria tacos a bunch of times, if there was a reliable sous vide version of that, that would be sweet.

[@AlexMiller6]

Sous Vide Everything birria tacos

[@MrApresmoiledeluge]

@@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.

[@Korusaunt]

@@Justin_Waters dawg what

[@Korusaunt]

@@Justin_Waters I only responded to 2 lol

[@Korusaunt]

@@Justin_Waters I don't lol

[@maesdejardin8648]

When the resort needs a new dish, I can usually rely on either Joshua Weissman, or Adam Ragusea to present me with a new technique I'd never have dreamed of on my own. Totally going to make this as a French Dip as soon as I convince my boss he wants his kitchen to have a Sous Vide. What's 3 days when he's already agreed to 8 for curing and smoking meats?

[@Z020852]

The best sides for that are beef fat garlic fried rice seasoned with the jus and some grilled Brussels sprouts.

[@dragon_empress_1]

You had me at beef fat.🥰

[@Z020852]

@@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.

[@dragon_empress_1]

@@Z020852 🤩Your mom sounds like a rockstar in the kitchen! I will definitely try her method too.

[@BIBINIM1]

Not Jo's thirst traping his foods😅 I love this channel

[@theweekendwarrior6355]

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?

[@0xsparky759]

Instantly in love with this channel...

[@iamafractal]

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.

[@jvallas]

Thanks for this advice, since I have zero desire to buy a sous vide contraption.

[@iamafractal]

@@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.

[@jvallas]

@@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.

[@dakotalenzi7630]

Best KZbin/internet chef and it ain’t even close…You should’ve won that award Nick did……

[@lliam8597]

"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.

[@Sugarskulls_forever]

4:12 "12 inches. Pretty big, huh?" I rolled my eyes so hard but still laughed lol 🙄🙄🙄

[@takunyamaguchi6278]

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 😂

[@spicerack4397]

That's a hell of a choice to have to make. Both sound incredible. Drooling.

[@Dark-dl7jr]

When he said “but do you wanna know how else you can choose your own adventure” I really thought he was gonna say an ad

[@pace_18]

I thought he was gonna b roll

[@benmatthews7867]

This guy actually makes me want to make more food and try new stuff. Thanks man :)

[@theironscorpion2128]

You should share this video with Guga.

[@gavincummings209]

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

[@z3anef]

The first one was RAW!

[@azhairving]

This looks like it's so worth waiting for. I love short ribs!

[@mutatedburger5193]

This was my first video and instantly subed to u keep doin the great work

[@christianspaay437]

I would love to see more of these experiments with sous vide times and temperatures!

[@bigHUGEchef]

Sandwich broth should become a staple somewhere.

[@ConstantineGaming]

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

[@dippegalant]

I did this for a lasagne. It was phenomenal. It tasted of so much that you actually ate half of what you normally did, that's how much it tasted. You simply got full very quickly. We all agreed it was the best lasagna we ever had. Oh, and it held up beautifully in the freezer in individual portions...

[@notasquiremario3299]

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)

[@issamf1841]

i think if you wait 3 days for something delicious you would be excited af

[@notasquiremario3299]

@@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

[@issamf1841]

@@notasquiremario3299 ok

[@quellcristfalconer9457]

It’s frightening how much I love this channel

[@latviangypsy235]

This is almost like a birria sandwich; the dip he's looking for is consomé. 😘👌🏼

[@ciano6356]

I FEED OFF OF HOW PASSIONATE U ARE ABOUT YOUR FOOD UR A BEAST

[@caterpillart5662]

josh you remind me of a scientist for food 😂

[@noobbear1119]

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

[@MrTylarDerdin]

You added 67 steps to the 72 hour version. I wonder what the verdict would have been sans the extra work. All looked amazing thoug.

[@Cringey_Catholic]

Goodness, all of this looks good. It almost makes me want to wait for it for 72 hours! . . . Almost-

[@Chewy_Toast]

69 :D

[@sathwiknair1444]

your video editing team needs a raise ASAP

[@KochenRezepteGarten]

Großartig - ❤️🌞☀️🌻❤️ sieht super lecker aus ❤️

[@abdalaali3588]

Just found this channel and it's super entertaining

[@RFritas]

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.

[@michaelchristidis8658]

This is one of the few cooking channels that has kept me interested through the whole video

[@benclaeys4907]

Quick question: did you brine your ribs before slow cooking them? The meat seems very red… Did you use pink salt?

[@marc68521]

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

[@Lou-bg1xc]

First time seeing this show. Absolute chaos, hey, I need a bit of reality, you know, something that makes a bit of understanding.

[@jacku-chan6387]

personally, I'd love to see you or someone do a stir fry with the 24 hour one!

[@gurbanibhatia]

How

[@Sub_Giga_Chad]

The dishes with that 3day beef are just piece of art

[@JesusChrist-yh4pi]

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..

[@the.sarasaurus]

Dear Jesus, if you baptize someone in a hot tub, is that technically sous vide-ing a human?

[@terrymiller111]

Your passion is contagious.

[@MrFreakHeavy]

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.

[@sebastianjorgecruz9664]

that's mi sandwich toppings for any meat sandwich, although most of the times the caramelized onions end up being inbetween caramalized and fried, delicious regardless. My life changed after I started doing garlic mayo, instead of grating it, I use a Pillon(like a mortar and pestil, but made from wood, could be the same thing) to make a garlic paste that goes into it. Amazing stuff right here.

[@SheyD78]

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.

[@mouthfulacoque3580]

I've been out of a kitchen for a few months. I come back and within 7 minutes I'm nodding off in ecstasy

[@patrickmorales9955]

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

[@berkeberke2057]

You are also reheating it, with a ripping hot pan u would burn the surface of the meat before the heat reaches its center.

[@austynryan5689]

Probably because it was fridge cold, it needs to be heated through

[@Mercian2]

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.

[@deesofunny8211]

Watching this guy cook while I’m high is a favorite pastime of mine

[@ericaltman4087]

This is amazing... also, you now have me questioning the difference between a taco and a really small quesadilla.

[@cori0420]

quesatacos 🤤 my local authentic Mexican restaurant has something called the pizzadilla using birria and Oaxaca cheese ❤️

[@KyreeRobynLewis]

Made this for thanksgiving Brunch with chilaquiles. Then used the leftover for the sandwich as shown. Best thing I’ve eaten in a long time. If you’re on the fence about investing this much time…. DO IT

[@skybluehero832]

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.

[@andjamoo]

Loving this video format, Josh!

[@Joe___R]

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.

[@PewSmith]

A year later, I still haven't tried to make this. A good reminder that Rome wasn't built on a single day.

[@masahiroryuuzaki9081]

Just a reminder josh, your thumbnail could be missused by some irresponsible *dude* out there... so, be careful... i guess...

[@reygarcia5577]

My Fav cooking Chanel

[@86rvlt]

Dude, we bought my father in law a sous vide. And I want to show him this video, but honestly, I can't. He won't understand the humor. Now I'll have to do this myself. Don't think I'll mind when I get the end result. Don't know why I wasn't subscribed before but I am now!

[@TheTrojanMaker]

first video i watched, instant sub. love this, gonna cook

[@yannick90s]

I finally made the 72h version and just ate it, i think this is the best thing i ever ate, i like this even more than wagyu, cant eat a lot of that but this i cant stop eating. HIGHLY RECOMMEND!

[@flyingfoamy3994]

I got your cookbook for christmas i am so happy thank you