I Try Making a 3 MICHELIN STAR Short Rib | Sous Vide Everything

Sous Vide has open so many doors to make amazing food and short rib is one of them. On this episode I show you my take on a 3 Michelin star dish which was inspired by a restaurant I went to. The dish was not short rib but I thought it would work and this video explains it all.
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HOW TO COOK BEEF SHORT RIBS SOUS VIDE
I cooked it for 16hrs @ 180°F / 82°C)
Green Peas Purée *
2 Cups of Green Peas
2 Garlic Cloves Minced
2 tbsp shallots
6 tbsp Olive Oil
Salt and Pepper to Taste
Beef Short Ribs by Grand Western Steaks
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#SousVide #Recipe #ShortRib

[@ronaldolugo2092]

Guga: Hows the salmon? Maomau: Its really beefy, yuuuci, tender

[@jaguarmartin]

very flavorfool

[@SousVideEverything]

Salmon....!? 🤣

[@juandedomenico4306]

Im dying

[@PanchoKnivesForever]

HAHAAHAHAAHAH!

[@9hundred67]

it's really beefy, juicy, tender everytime

[@justinjose1072]

7:00 "you can feel every thingle sing" XD I love you Guga

[@Dalwinderization]

Hahahahhaaha

[@SousVideEverything]

🤣🤣🤣

[@austindick3044]

Lol that's funny

[@Metal_Auditor]

I was about to comment this.

[@start3079]

😂 ahaha omg

[@DadeMadeCage]

Guga no way that is 3 Michelin stars!! You can actually make someone full with that meal!🤣🤙🏼

[@SousVideEverything]

🤣😂🤣😂🤣😂🤣 I just died right now

[@mohamadfadlallah493]

Cage Edwards exactly. Was just about to say that in a michelin star restaurant, one of them is a starter, main and desert combined.

[@Edward23409]

I promise you, when they serve you 11 dish in 3 Michelin Stars, you're full at the end :p

[@drefilms7358]

Sous Vide Everything please do deep fried filet with a steak purée

[@TheShadealex]

Found the person who's never been to a 3 star Michelin restaurant. How was your Taco Bell today?

[@jakobf.1320]

Still missing the office

[@Caja2020]

Are they renovating the office or something?

[@1986Faruq]

No more deeeelicious

[@MKB2305]

they had a fight or something?

[@jakobf.1320]

@@MKB2305 I hope not

[@wayangemperor]

Yup, love the office.

[@andrew1019]

This looks good, but I’m having trouble getting over the lack of sear music.

[@FazerWiz]

Hi guys, I'm trying this recipe tonight, thanks! Just a little tip of my own, to add some extra depth to your pea puree, simmer them along with the shallots in chicken stock before blitzing them - makes all the difference.

[@Capoiera07]

When you pulled that short rib apart. I would have not been strong enough to continue with the recipe. I would have just eaten it right there.

[@m.martinez1272]

🤣same

[@matumbo95]

You have no idea how much I appreciate a youtuber that doesn’t make his T-shirts 35 bucks, Guga always MVP!!!

[@michaeldecandia8077]

4get michelin star, Guga you need to start the "picanha star scale"

[@SousVideEverything]

You are too kind Michael... Thank you.

[@michaeldecandia8077]

@@SousVideEverything i have a great idea for a future episode if you want to dm me

[@aqimjulayhi8798]

'Every fingle sing' - Guga overwhelmed by short ribs, 2019

[@virtari]

Burger patties made like that would we a great idea to try

[@mohammadrahem8211]

Those are called sliders

[@jettnash5217]

Hey if you know where to get short rib sliders from, lmk

[@yesyup9111]

Think he meant deep fried with a breaded coating on the outside

[@Aurecarft]

"You can see every fingle sing'' He's so exited he can't speak normally, gotta love Guga 😆

[@fnedits6909]

Why I season my tongue, not my oops wrong channel

[@hasanwibowo580]

Cutting board : *Confused Screaming*

[@MrYeung-nz4pw]

FN Edits Adam LMAO

[@vincent5]

LMFAO

[@vincent5]

Thats the comment of the month😁

[@dennismejia5231]

I know exactly what you’re talking about 😂😂😂😂😂😂

[@roryhenderson1452]

Love the channel! You got me on that sous vide train got a roast going right now still 10 hours left lol. Thanks for the inspiration and tips!

[@SousVideEverything]

Thanks Rory. I appreciate that.

[@boomerleo89]

Guga, make some jerky out of different cuts of beef including some wagyu, please.

[@robertdiers1356]

For Jerky you want a very lean puece of beef which is why wagyu wouldnt be suitable

[@robertdiers1356]

For jerky you need to use a lean piece of beef which is why wagyu wouldnt be suitable

[@SousVideEverything]

Jerky is coming... stay tune.

[@hosinio4193]

Jerky Sounds good 🤤

[@Billnyethesaxguy]

@@SousVideEverything I am so excite.

[@DizzLexic]

7:03 .. "every thingle sing" you make looks delicious. hehe

[@mazenagami503]

Dizz Lexic 😂

[@SousVideEverything]

🤣🤣🤣

[@dukethestonecutta]

@@SousVideEverything when the food is so good you become dyslexic 😂😂

[@CatDavid0520]

@@dukethestonecutta this comment 😂😂😂😂

[@MegaBasd]

GUGA! I want you to try an experiment where the only season you use on a steak before searing is salt, then add the garlic and pepper after the sear. I started doing this because the torch burns the pepper and garlic powder.

[@SousVideEverything]

I've done it. check out seasoning experiment.

[@AnthonyFister]

That’s awesome. My wife and I are going to prepare this for Thanksgiving this year. Great video guys.

[@aripea1980]

What a great recipe, thanks for the video! I love the passion you have for cooking and sharing the results with your friends and family, which is the true joy of food!

[@nickshrum1075]

Yall should do an "about us video." I enjoy when I know who all my favorite chefs are, where they are from, their favorite foods, stuff they like to do! Let us know

[@GibbyDzUpholstery]

"Every thingle sing" lol You know the food is good when you cannot speak. GOOD as always Guga!

[@CookingWithCJ]

Absolutely amazing dish brother! Big money right there! Cheers!

[@xXSTOLENxXxCULTXx]

I love how you can tell Guga is still studying the English language, his vocabulary is advancing every video

[@sgbfbd7860]

Run tube pureè through a siv it becomes way smoother than you expect that way

[@ilahhuston6784]

" You can feel every thingle sing together " - Guga 2k19

[@kjjustinXD]

7:02 When the food is so good your brain Shuts off

[@douglasfinelli123]

Well, this is what I am doing for Christmas dinner. Looks amazing

[@FazerWiz]

Also, do you have a preference for what oil you use when you shallow fry? Thanks.

[@arcsamson4600]

Easily one of my favorite channels. Love you guys.

[@whiplash6563]

7:03 "you can feel every thingle sing" Guga 2019

[@jmoon6877]

Congrats! Past 750k subscribers. Y'all deserve it!

[@sack943]

cold pureed peas with garlic, salt and pepper and extra virgin olive oil is a fantastic dip one of my all-time favorite snacks

[@bhalucard85]

love the diferent way to deep fry good job

[@puresas]

Yum... I am making this for my family thank you, I think they will be very impressed. I want to come to Florida from Australia and have you be my teacher

[@SousVideEverything]

Do it, its can be done ahead of time and its very tasty.

[@neodrumz]

May I ask.... What did you use for the breading?

[@KindofCooking]

NICE!!! Been thinking about short ribs for the last several days!!! Always coming through. Too bad st work hahaha

[@adamgta6960]

I have made this twice now, it is phenomenal. Keep up the great work!

[@nicholascohen697]

Man, these recipes are getting next level. Looks great Guga!

[@michaelrusinekclarinet3098]

This looks so good! What is the breading?

[@antonioaristeidou5309]

A couple of questions: doesn't freezing a "cooked all the way through" meal and then reheating it, diminish the flavour? Does it depend on how long you freeze it?

[@nichtchuckyy1145]

7:03 - „Every thingle sing“ 😂👍🏻

[@thehumandirigible4882]

Sous Vide method mashed potatoes is almost like doing baked mashed potatoes, where you bake your potatoes fully in the oven, then remove them and mash them with the other ingredients while piping hot. Full potato flavor as well. Skin on optional for extra flavor, texture, and nutrition.

[@Boddah.]

What if you patted dry a steak with a super absorbent towel like the shamwow. Would you get a better sear?.

[@SousVideEverything]

In theory yes, the dryer the better the crust should be.

[@TheRealNormanBates]

Sous Vide Everything RLOL.. of _course_ you’re going to have to do *The Shamwow Experiment*

[@jesuguru2394]

"Act now Guga cause we don't got all day..."

[@moviesovermatterproductions]

This really looks so delicious! 😋

[@skullsplit]

I have been watching your.. you tube for a while then subscribed I don't know you personally but to describe your channel 1 entertaining, 2 informative, 3 different ,4 non offensive and more important educational...Why have thumbs down. Who are these people?..shame ,shame, shame on them. Keep doing your thing bro...Can you do a Puerto Rican version of pork shoulder called Penil.

[@stevejang6584]

Thanks for your creativity! You are just awesome!!!!!!

[@jamesgarrod214]

Why doesn’t Guga have his own tv show? Everyone would watch that 😂

[@nigelinoooo]

Tv shows are outdated. His youtube channel is his tv show.

[@costarrricense]

who does watch TV nowadays?

[@jamesgarrod214]

Like a Netflix show I meant, I agree with network tv being outdated now though

[@9hundred67]

@@jamesgarrod214 youtube is the best because it's on demand and free

[@kurtgutierrez7158]

7:04 “every thingle sing” LMAO

[@BitcoinAndChess]

You should do a video of various ways you can use the "liquid gold" leftover from the sous vide process. Sauces, glazes, butters... all the things you can do with the juices from the meat.

[@SousVideEverything]

Yes!

[@TheRealNormanBates]

Sous Vide Everything Maybe that could be one of your BASICS episodes

[@siennahyena8412]

Maomau sounds like a nickname for a cute cat. Which is fitting because Maomau is so laid back lol.

[@KingdomOfRust95]

If you want to make that pea purée even more special, Id suggest throwing a little bit of fresh mint in when you blitz it up, pea and mint go really, really well together especially like that.

[@Punchabearinnamouf]

What did you use for the breading? Looks like you added some seasoning.

[@kurtego]

did you find answer ?

[@will-beck]

Very nice! Thanks for sharing 🤘

[@FauzanMuhammadNuhaFM]

its really good if you add some lemon zest and lemon juice in to the peas guga! it would lighten up the dish more!! and you can get some black garlic inside the mash potatoes and some smokey sauce to top it up! that would be Michelin quality

[@snackedonjack]

What did you use as breading? The recipe as promised is not in the video description ...

[@tristonfabie9637]

As I scroll down I always got curious by this. I thought this showed that guga is a 3 star Michelin chef. Still awesome! I think guga is a 5 star Michelin! Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (37th comment on SVE)

[@jeffreytorres0131]

"You can feel every thingle sing together" ~ Guga, 7:03

[@GUNTHER-lx6vu]

Awesome job man that looks good and actually fairly easy to make

[@leavesofgrass1917]

It's really cool you're still coming up with new material, most channels would have stopped after the basic steaks lol

[@johnnyjohn3135]

What is the breading mix you use to coat it? I don’t see that listed anywhere. Thanks!

[@trucidio]

my goodness Guga, your kitchen stuff became very professional. You deserve all success!

[@Knightcommander69]

Guga you are so incredibly creative. You have taught me so much about cooking.

[@Imatallguy1]

Sorry Guga, I do love you. "Every fingle sing...." lol

[@stuart_anderson]

@ 7:02 " You can feel every thingle sing." 😂😂

[@cardotalisay9792]

pls. make a what's better binder worcestershire sauce or musturd and what is the most tastiest

[@Stizzie44]

What machine was that at 2:49? That me made the potatoes in. I tried looking for in the description but was unsuccessful.

[@frothywater1082]

Can’t wait to try this! Thank you Guga

[@manbern]

Guga, you have opened my eyes to the world of sous vide cooking! Question: What did you use for the outside? Regular breading? Panko? Subbed for life!

[@hlynnkeith9334]

Lay sesame leaf down on the platter and put the pea puree, whipped potatoes, and meat on top of the leaf. Then you can move a serving to the plate and keep the composition. Entende?

[@thomasthalberg92]

Guga, ma' man, you are straight up a meat guru ! The dishes you create and the way your experiments go should get you a place in the culinary hall of fame !

[@-RJ-hw6qq]

Amazing as always! I wish I could try it, man! Você é o cara!

[@nancycowell-miller4321]

Would this work in an air fryer, rather than deep- frying? Just curious...

[@staceytaylor7501]

Guga. You used the VESTA vertical vac to seal the potatoes. How does it compare to the Vacmaster ?

[@lily-ellakilkenny9538]

pea puree in england is called mushy peas and we have it with our fish and chips

[@777SHW]

You definitely should make another video with the short ribs being smoked prior. I’d love to get your take on this dish.

[@rjwiuff]

Love the subtitles . "Welcome to severe everything, guys...." 👌😂😂😂

[@quill1260]

Love you Guga. I watch them all Buddy, and try a bunch. You were made for this.

[@yourregulargeo989]

Me: That looks amazing Gordon: That looks disgusting Me: dismazing

[@calebberry9202]

YourRegularGeo petersansgriffin

[@keineahnung1567]

Does this work with some chuck as well?

[@timoow690]

what are the ingredients / amounts for the mashed potatos? only got " 2 hours on 82°C "

[@Dreamlanddepot]

Man you have come a long way since I first started watching you.. Cheers!

[@truinchapman2294]

In Australia we eat all our short rib pies with peas and mash potatoes. This is traditional.

[@joey_mck]

Guga, you have GOT to open a restaurant! I'd make the trek to south FL just to visit!

[@SousVideEverything]

Not sure about a restaurant... You sure you would come down?

[@zura7069]

Sous Vide Everything I would for sure lol

[@joey_mck]

@@SousVideEverything Dude I would be there opening night! Would be a short flight from Jacksonville and worth every penny!

[@Owen-pj3ms]

@@SousVideEverything Agreed. I would come down.

[@christopherlacey3506]

Guga you rock... I so got to get a sous-vide thanks!!

[@Alpachina100]

Hello, It's quite old posted video but i hope you see my comment :) Almost everytime when i have a chance to cook at the party or some special day, i look up the recipes on your channel and all of my friends loved it. And then i found this recipe and really want to try but i have something to ask. What is the recipe for the breading you used after flour and egg? Looks like you added some seasoning. Is it garlic or onion pouder?? or some dry herbs?? Please comment back if you can and always thank you for the great reciples

[@evan2156]

Guga, Great job as always. For some reason you missed listing the Vesta. What is that thing? It’s not on your Amazon site!

[@Aditya-bv7ny]

the best part of this was "every thingle sing" ...man i love you

[@marcroussin3487]

It is just mouth watering like crazy 👍 Please give more onfos on the machine you cooked your mashed potatoes in, I have never see such a beauty 😍😍

[@SVEMauMau]

Marc roussin that was a vacuum sealer, we forgot to record the mashed potatoes going in the water 😅

[@yunodiewtf]

Holy molly that looks good! I'm gonna try to make this with a ghetto sous vide and post results

[@aserta]

I think that once you start adding "freeze your meat to contain its shape for processing" to your repertoire, you're up there in the culinary world.

[@26muca07]

I'm a professional chef and Guga officially achieved not 3, but 4 Michelin Stars. By the way, have you ever tried to emulsify a tablespoon of Mayo in your mashed spuds? I'll tell you, it changes the game.

[@jaseiwilde]

Soo good you said every tingle sing. 👌👌👌

[@IronMan3582]

Guga’s reactions when the food hits his tongue is so pure

[@daveharper8393]

Guga, how do you make the breading for the Rib Balls? Your stuff is amazing; I did the eye of round the other night and it was so good it would have made a rabbit slap a bear. Yumbone brother. Please help, want to make this soon. Keep Cooking!!!

[@ralphwaldow9615]

How do you bone and prep the short rib when it's sold on the bone?

[@senseirogermoua2556]

Guga! Please make a sous vide turkey in spirit of the holiday thanksgiving coming up!

[@geoffmckenzie2608]

I didn't even know you were gonna discuss timing, ovens, photo shoots, etc. Now I'm really curious.

[@sl3966]

I love Guga and that looks good, but having worked a 1 Michelin star line there is no way that dish would be on the menu in that configuration. Didn't sieve the puree, all the elements on the plate are both soft and rich with no textural or flavor differences. Still, I'm going to make this for dinner lmao.

[@greathart2503]

I don't see the vacuum sealer used in this episode for the mashed potatoes in you description. Can you please provide a link?

[@jacob1931]

Can you make a short rib Wellington? Instead of filet use short ribs basically. Keep up the great vids!