Following Instructions from Gordon Ramsay (Beef Short Ribs)

Goldilocks Link: cookgoldilocks.com/futurecanoe
Original Video: • Slow Cooking Beef Shor...
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#shortribs #braisedbeef #beef #recipereview #gordonramsay #steak
Chapters:
0:00 Intro
1:03 Sponsorship
1:38 Searing
4:44 Braising
5:13 Side Dish
6:09 Sauce
7:08 Assemble
8:12 IG Comments
8:25 Taste
9:17 Review
👓 "Midnight Lovers"l by Kicktracks
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👓 All music by Kicktracks is here -
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[@pranavchopra_0075]

Even with better quality meat , he still used moldy garlic. Man out here building the strongest immune system

[@DS-lr8kj]

FutureCanoe: Perfectly balanced as all things should be

[@AdamPersson]

Probably figured that garlic is naturally antibacterial anyway, so it balances out ;)

[@fa2589]

@@AdamPerssonantibacterial because it’s got that penicillin fungus ✨

[@anthonymariano7573]

I ate half a can of moldy beef

[@stefani.5737]

Micellium colonies like that won't make it through that long of a cooking tho if the clove went soft n mushy i'd toss it too. Means it grew deep roots not just surface level.

[@brad69420]

A cooking brand willingly associated itself with this man's cooking. That takes bravery beyond our comprehension

[@bendover04me]

I ordered one of those Dutch ovens 🙈

[@inhuman3005]

goldilocks got eye for content

[@ItamiPlaysGuitar]

I think he's a good cook, no? He has a character

[@starplatinum1222]

​@@bendover04mehow is it, I'm planning to get one

[@cs40660]

@@bendover04megenerally not things to cheap out on, good quality well maintained can last a lifetime

[@ve996]

Finally, he has meat that ISNT radioactive

[@Sius12342]

Weeeeeee are the champions, my freendssss.......

[@rylesii3192]

That's bc it's not chicken

[@aswabaqeel1572]

Les gòoooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo

[@jrrrgenollseen1173]

Yes. But still with mold.

[@aswabaqeel1572]

Ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo

[@chairofthebored]

Reasons why your sauces look different: - Tomato puree/paste vs whole tomatoes (whole tomatoes have more water, it's also why his pan steamed up when adding the liquid and yours didn't) - Home made stock vs better than bouillon mixed with water (home made stock has loads of gelatin and will make things thicker and shinier, this is the main difference) - Shallow pan on higher heat vs dutch oven (more surface area for liquid to evaporate) - Foil vs Lid (foil will not trap in as much moisture as a heavy lid) - Oven vs stove (stove on low might not have been as hot as the oven)

[@RomanNumeral04]

In terms of water content, tomato paste vs whole, I get it. But puree vs whole? Would you not call a blended can of tomatoes tomato puree? The only difference between puree vs whole tomatoes is the texture

[@dubot4076]

@@RomanNumeral04in a lot of cases/countries tomato puree = tomato paste. In the Netherlands for example we do not know tomato paste/pasta only tomato puree. Which is the thing you get in the tiny cans or the tubes.

[@jakubgrzybek6181]

​@@RomanNumeral04tomato puree is tomato flesh dried into a paste.

[@EDoyl]

@@RomanNumeral04 In RamsayBritainKingdom tomato puree is tomato paste, an actual puree of tomatoes would probably only be called tomato passata.

[@madukadilshan2380]

adding Cornstarch also help.

[@RuailleBuaille]

I think his sauce looks so much thicker because it reduced more. Looked like the heat was higher (hence the steam he got that you didn't) and so the sauce was smoother and thicker even with added water/broth later. Looks delicious though!

[@lukedender5346]

Gordon also used Tomato paste, so his sauce was less watery in general

[@sneedit69]

He might have used homemade stock with more gelatin in it, too. A tip I got from seriouseats is that if you're using store-bought stock/bullion you can add gelatin before braising and it'll make the end result thicker and glossier.

[@RuailleBuaille]

@@sneedit69 Ooh, good point. It did seem to sit on top of the beef looking almost gelatinous, which made FutureCanoe think it had been swapped out for a different sauce.

[@xboxmods]

I think the Dutch oven lid likely didn’t help either. Guessing a lot more moisture escapes when it’s just a pan covered with foil.

[@RuailleBuaille]

@@lukedender5346 didn't think of that, but you're spot on. The whole tomatoes are in a runnier liquid and probably have lots more reducing down to do.

[@BruiserProdigy]

My favorite not AI created youtuber that is definitely real. Keep up the very human videos :)

[@Xxv1151]

He even added a sponsorship for extra realism.

[@reborn9296]

wdym

[@reborn9296]

is he not real@@Xxv1151

[@jgoldian47]

its a joke jesus @@reborn9296

[@ilikepointlessinternetargument]

@@reborn9296he’s not real

[@imoffline5099]

i love the fact that he gives us scientific explanation

[@Splaz_Z]

yes

[@Sdarmu]

And also it holds in the juicy juicy

[@user-do9co7nd3c]

​@@SdarmuSorry to be that guy, but the "Seal in Juices" thing has been disproven. I think Ragusea did a thing about that. However, the rest of his explanation is correct!

[@qcdoomqc]

With the creepy ass music 👌

[@Dunkit691]

FutureCanoe simply creates some of the best cooking videos! He is able to take any recipe and makes it look real. It's like taking an oversaturated image and turning it back to normal.

[@nisnast]

Check out Adam Ragusea, he's a home cook with a very pragmatic approach to cooking, love his content

[@archie-7807]

@@nisnast the thing about season your plate is mad sick! awesome

[@renkanestark6945]

@@nisnast Yeah but Adam really teaches you the trick to make good food, unlike canoe which makes things look fucking horrid.

[@SahiPie]

I mean, he can barely be said to be following any of the recipes he does lmao

[@bosoudang]

​@@renkanestark6945you sounds soo mad for no reason.. Horrid is a very strong word to use imo, i think it's just not bad and some of his videos showed great looking food as well. He just shows the reality of regular people cooking and trying to cook at home while the other food influencers are trying to show the beauty of the food they are making by editing, took a lot more time to arrange their food, and for sure a lot of trial and errors as well, they just dont want to show it. Just like make up influencers, they always use filters, and a lot of editing to make their makeup and skin look good.

[@Null_Experis]

Gordon reduced his sauce more, and used tomato paste instead of whole tomatoes so he had less water in the sauce to begin with. He also likely mounted the sauce with butter (Monter au Beurre) at the end but didn't show it. This means you strain the sauce, remove the excess fat off the surface, bring it to a simmer to reduce it, then turn OFF the heat and move the pan off the burner and whisk in tiny chunks of butter until the sauce becomes glossy.

[@keesdekarper]

Don't think he had to, because as others mentioned, he also used actual stock instead of better than bouillon. Which would contain a lot more gelatin and can also explain the glossy texture

[@Null_Experis]

​@@keesdekarper Gordon was trained under Marco Pierre White in classic french cuisine and he mounts ALL his sauces with butter except under very specific circumstances.

[@ericmendenhall2867]

​@@Null_Experisand yet gordon dont hold a candle to this dude! he should learn from him

[@shimmerine1]

Your sauce is more liquid because you used whole tomatoes instead of paste. You can also offset the lid a little next time to get some liquid evaporation going which will concentrate it further. Still looks tasty.

[@komiks42]

He was basicialy boiling it. Not roasting it. It would look and taste a lot better

[@sylviasadiah2001]

I love the fact u tried your best to match the recipe with what u have, which is what we all generally have in our kitchen. It makes the cooking more realistic. Thank you

[@rebeccahicks2392]

Agreed. He's probably capable of replicating the recipe exactly, but realistically most of us trying to follow these recipes are going to substitute ingredients, mix by hand because of not owning a stand mixer, etc. That's the charm of this channel, showing what THAT result is.

[@Scerttle]

The hasty “thank you” at the end makes me smile every time

[@Reuvii]

Congrats on the sponsorship! Love your videos.

[@insociable_pigeon4792]

Futurecanoe: “I wonder why his sauce looks different then mines?” Also futurecanoe: *uses different ingredients than him*

[@LColUK]

This video is an excellent timesaver: I got to watch 2 totally different recipes at the same time.

[@spingotgoomer3224]

Huge part of yours not coming out like his is that even though it's CALLED a Dutch Oven, you shouldn't treat it like an oven. It's just a giant pot, and really all you were doing was boiling beef with a lid on, making it so no moisture could escape and allow the sauce to thicken.

[@RJA]

Exactly what I was thinking, Gordon's tray with tin foil evaporated more water so his sauce was thicker and probably tastier too. Probably why his meat didn't look as brown as Gordon's too.

[@NotALowIQdemocrat]

You don’t wth you’re talking about, hush you might learn something.

[@KatyB1025]

He also used tomato paste which has less water than his canned tomatoes

[@brokenscream]

He spent all the sponsor money on getting non radioactive meat

[@supershid464]

this man makes the most authentic "following recipes" videos. I almost feel like i am doing it myself, especially with how confusing all online recipes are, not really explaining the process properly and expecting everyone to have the same level of knowledge and understanding as them

[@prodickty]

Uve quickly become my favorite food creator. The dry humor and the slightly above average cooking skills makes ur videos stand out and a blast to watch. Keep it up m8 ❤

[@rattango9819]

you definitely couldve saved the sauce by reducing the braising liquid down to a glaze. I think gordon's was using less liquid than you. i suspect it was the whole tomato while his was puree. But that looks bomb though

[@spingotgoomer3224]

He also didn't braise it, he pretty much just boiled it by keeping it on the stovetop with the lid on so no moisture could escape

[@hotkfclover6169]

i think your suspection is unreasonable

[@merthyboo]

This man increases my will to live

[@Bloodray19]

I like how Gordon is always really enthusiastic about cooking

[@SonTerrific]

I’ve made this recipe a few times. If you follow it correctly, it’s one of the best dishes I’ve ever tasted.

[@markchew95]

yooooo congrats on already half a million subs. I definitely enjoy watching these longer contents!!!

[@gabrielpetrovic6696]

2:20 That sounded so genuine 😭😭

[@snowdae]

congrats on 400k subs FutureCanoe!! also congrats on the sponsorship! pog!! your videos inspired me to cook more based on what we have on my family's kitchen and not having any cooking machine like electric mixer wont stop us from baking sweets. thankyou!! keep doing the great work! 👍👍

[@guslook3184]

Well done, Sir. I'm binging your vids. I really appreciate your sence of humor.

[@CheesyGuy729]

Underrated channel keep doing good work

[@yoniko2899]

you know its gonna be a good day when FutureCanoe Posted a video

[@Avg-Usr]

If you want to thicken the sauce, you can reduce the liquid and add cubes of cold butter to get the gloss.

[@salekinraju4353]

I discovered your channel yesterday and already binge watched all of your videos! I don't have a Instagram account. But you are making me want to open one!

[@mathiaskotikoski3816]

I love these videos, I almost always watch a video of yours when I'm eating, always get a good laugh too, top tier food channel

[@misfortunecookie]

Congrats on the sponsor, love your videos

[@mettrop]

It looks really good! If there weren't mold in the garlic I would definitely eat it lol

[@ReeseWitherknife]

Just wanna say thanks for your videos, they really brighten up my day ❤

[@13bmitchell]

By far my fav new channel. Your humor and wit plus the ever interesting content is lit. 9/8.

[@WafflesOWNz]

For thicker sauce you can either let it reduce more or add some corn starch to it. I cheat with my pan sauces all the time by using corn starch to make it the consistency I want.

[@faelc1476]

Less time and a happier smile at a cheaper gas/elec bill haha, why spend hours glossing a sauce when corn starch is yr best buddy (depending on the recipe anyway)

[@Balpindo]

MY BOY GOT A SPONSOR!!!!!!!

[@lukedufaur5368]

Using bouillon and water instead of stock will achieve mostly the same flavour, however you are missing the collagen that stock has due to all of the bones that get used in it's manufacture. The collagen will essentially gelatinise which not only achieves the glossy texture but it also gives a lot of body to the sauce, helps it thicken, and will change the thin/watery mouthfeel to something more "substantial".

[@girlonline9038]

Lol thankyou mann! I was binging your vids.😂

[@OllieTheFirst]

Those brownies looked amazing

[@RomanNumeral04]

The sause was waterly due to 1) you did not reduce the sauce enough 2) not enough gelatin (in Gordan's version, the meat stock likely had enough gelatin disolved)

[@sowrdlord]

Congrats on the sponsorship dude, wish you the best. I'm subbing(not sure why I haven't already).

[@fredericka9139]

Definitely going to have to try this recipe!

[@Peanutlover16512]

1:46 the oil looked like a smiley face

[@chillibss]

More like screaming to me

[@yeamelol]

6:26 hemhem 😏

[@bensaveragefan5177]

This looks so good, don’t tempt me into thinking I could possibly make this

[@capital4]

Damn, 408k already? Been here since 20-30k. You deserve it, I hope I can try to get into the Instagram part some day lol.

[@AlistairGale]

409 now

[@Mutezz..]

“All human beings and Zuckerberg” 😭

[@Toxic__rl]

First time seeing you cook with "normal looking" food. Cool experience, not gonna lie

[@NorthernSweetPea]

Looks delicious. Great job

[@sintheidiot6644]

Currently up at 4, AM benge watching all your vids for the first time and I'm happy just started watching ya but good shi man

[@AliZain30739]

First time he's not using Radioactive meat

[@Dctctx]

But still uses food with mold

[@lame6848]

You should try doing the Adam Ragusea Paella or a J Kenji Lopez Alt recipe

[@Aizelle17]

Hey Canoe I just finished watching all your vids :)

[@jesper6765]

Loving the dry-ness and the back and forth cuts; "I'm mashing the tomatoes" with an i assume deadpan stare xD

[@silverserpent420]

Spoiler alert: He burns the Dutch oven.

[@Crurned]

2:30 FutureCanoe schooling goofy ahh goober Gordon.

[@Nanogrip]

@3:07 You can freeze your garlic or chopped onions, they'd stay usable for months without developing any mold. Great for buying bulk and saving money.

[@Covencraft]

Good Job Bro! Get that 1 million!

[@HairyNun]

Tomato paste and tinned tomatoes dont really do the same thing, and the surface area of his tin was a lot larger allowing for more evaporation and reduction. The relationship between volume and depth is different too because of the shape, meaning that you used different quantities of water for the same depth and a different ratio of sauce ingredients. Hope this helps.

[@LetsPlayDoni]

Your sauce is watery because you put the lid on whole. His foil isnt very tightly sealed so the water can reduce, yours cant leave the pot. You also used whole, watery tomatoes instead of tomate puree, which is just dried [drier] tomates

[@arnearne12345]

those look amazing!!!

[@brosmett6127]

Pretty good! You can reduce the sauce in the pan (boil it until more sauce evaporates) to make it thicker

[@Oddhi]

Congrats on the sponsor!

[@ketaminekyle]

His sauce was probably thicker because he used tomato paste

[@RealJMAC]

My boy is getting sponsored now - Killing it

[@vgil13]

I love how you always cook in shorts 🥰

[@deleted_handle]

3:54 SUS

[@milanmorais7273]

Damn, you called in your KZbin cheque? Where is the money for fresh ingredients coming from?

[@milanmorais7273]

My bad, just saw the sponsorship segment

[@milesfoley804]

I love these videos so damn much - I got so hungry watching this T__T

[@Xainosphere]

Liked the video + bought the sets 10x + enjoyed it + W sponsor + You do good vids

[@MisterNightfish]

Your sauce is probably a bit more watery because instead of a spoonful of tomato paste you threw in a bunch of actual tomatos and juice. That's also why when big G put in the wine, it steamed, because the pan was not already full of liquid. Either way, results looked fine in the end.

[@EldestZelot]

Yeah, I think there may have also been a difference in the amount of gelatin in their meat, plus possibly cooking times. You could see some connective tissue hadn't dissolved yet in his dish, while in Gordon's it already had.

[@alanfenick1103]

One secret to a shinny sauce is to add a little corn starch, sugar and a little butter. Worked well when I was a kid working in a high class hotel kitchen. We followed the Marriott motto: “You can serve sh*t as long as you use the right garnish!” It’s all in the hype and platting presentation!

[@lloydpetersilie5237]

Corn starch absolutely ruins sauces. Butter makes it glossy. You let the sauce cool down a little after a natural reduction and whip butter in. It will look like melted chocolate.

[@Jason9ll]

where have you been all my life lol. Great video man!

[@Rat-Burger]

4:07 Because of the pan he's using, since its thinner heat goes through it a lot easier, BTW love the fact that you got a sponsor, congratulations ❤

[@CoreyWBaker]

Yummy radioactive beef 😮

[@askmiller]

those short ribs look incredible compared to the crap they sell at my local grocery. To make a better sauce, just boil it for a bit and add some corn starch. Also this is the type of thing that honestly I'd just use a pressure cooker for. Sure you might get a little more browning in the oven, but it's just so much faster an easier to use a pressure cooker.

[@ollayts6109]

a bit of mustard seed (whole grain dijon) would help emulsify the fat with the sauce and make it more glossy, as well as give a more complex profile to the sauce

[@Sol_Chann]

Idk why but that “I’m sorry did I get hot oil on your face” was so cute for some reason 🤭

[@halo6534]

This ruined my entire day, and it’s only 10am.

[@Frfff973]

I love how he says thank u in the end 😊😊😊

[@ryanlow6477]

That “Better than bouillon, extraordinary” line is just perfect.

[@3l3phantz]

I think he added a dash of corn starch and water to give it that thickened shiny look. I’d say .25 tsp cornstarch mixed w water before adding it to the sauce

[@leafybean]

HIs sauce thickened more due to the foil covering instead of a lid. The Dutch oven lid held in a lot more water then the foil ever could.

[@BartholomewJenkins69420]

6:20 this is why i love his videos. effortlessly funny.

[@Sean-ik6uq]

Best cooking KZbinr. Keep it up

[@manumano3887]

Love your videoes bro.

[@vitico123ful]

The “close enough to the ingredients “ ingredients is what does it for me 🤣

[@theslamjamfrincisco2820]

i imagine that the stock had gelatin in it, and thickened it a lot as it cooked if you try it again you could try a homeade stock (or more reasonably) a little bit of gelatin

[@xXJAng3lXxx]

your instagram comments were exceptional today

[@WholeHeartily]

That looks fabulous! I wish you had Parmesan polenta to serve with the sauce

[@EnyuIsPro]

Holy, canoe is getting subscribers fast⚡️

[@hunkim3512]

whats the song name for the IG comments section part? its a remix

[@moldybread5733]

it astounds me how someone can be so determined to stand on the fine line between rebellious and obedient when presented with instructions

[@AnaClara-km5ko]

the joy i feel anytime you put the hailee steinfield song at the end😂

[@dOdAdEish]

When you actually like a youtuber and not just the context so youre kinda happy when they start having sponsors

[@pinstripeowl]

That looks amazing

[@JustynCamera]

For anyone else curious about the IG song that played, I'm pretty sure it's Head Will Poppin by DJ Heartbeat.

[@bicdut]

add a cornstarch slurry to thicken. sometimes we use gravy powder to thicken and give more beefy flavors