Short rib with pommes fondant

Hey guys, in this video I will show you how to prepare a beautiful piece of short rib, then I serve it with pommel fondant, a shallot creme, corn and a balsamic glaze. Really a great recipe!
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Enjoy making this recipe!
For the short rib:
2 liters of water
100 grams of curing salt
2 pieces of short rib
3 leaves of bay leaf
200 grams of jus de veau
For the pommes fondant:
4 pieces of potato
200 grams of jus de veau
3 springs of thyme
For the shallot creme:
6 pieces of shallot
30 grams of sherry vinegar
100 grams of jus de veau
Bon appetit!

[@Miguel-fy2yb]

Jules I hope you grow fast and never stop uploading videos. I've never seen such quality and refinement in cooking skills here on KZbin. Your content is one of a kind. Thank you

[@JulesCookingGlobal]

Thanks Miguel! Really appreciate it!

[@user-jn4ze3mb2f]

This is true ！！

[@Dontatme29]

Amen to this. I'm so glad I found this channel today.

[@pdme2829]

I was absolutely stunned to find this video. I don't know why you don't have millions of subscribers already!!!

[@JulesCookingGlobal]

Thanks a lot! You’re to kind

[@gandgpolaroid6406]

To be honest … this recipe is absolutely stunning … in my opinion the best channel for high kitchen in KZbin. Really too notch !

[@MrPianolee]

Absolutely stunning jules!

[@JulesCookingGlobal]

Thanks a lot!

[@adamshaw1986as]

Chef, you deserve every bit of success you get. Your content is simply outstanding.!!!Thank you for sharing this with us mere mortals. 👌

[@jeromebuthello9318]

Very geometrical kind of presentation. Good,none the less.

[@JulesCookingGlobal]

Thanks Jerome!

[@kamara703]

I wanted to say thank you for showing how to do this. Your technique is very spot good. I really took some notes on this .

[@JulesCookingGlobal]

Thanks a lot!

[@bennettvanliew5692]

Awesome to have a food oriented KZbin who actually knows what he’s doing, and isn’t just deep frying random things to get views. Really cool stuff you’re producing.

[@divvockorigi8806]

my man! Enjoying the fountain of knowledge I'm gaining from you, much obliged.

[@JulesCookingGlobal]

Appreciate it Divvock!

[@carljones7992]

Such an amazing talented chef Jules you inspire me every video. Still oozing with 2 michelin star chef skills.

[@JulesCookingGlobal]

Thanks Carl! Really appreciate it!

[@mklik4]

You're an artist

[@DreySantesson]

Thank you so much mate ! That's fantastic

[@JulesCookingGlobal]

Thanks Andrea!

[@jaajames]

Looks like something i could do for a date night dinner! Thanks for the recipe Jule!

[@JulesCookingGlobal]

Sure can! Very good to prep and finish a la minute

[@premsiwayu7575]

I love every tutorial that you have been posting. I wish you all the best and keep doing this. Thank you so much

[@JulesCookingGlobal]

Thanks a lot! Glad you liked it

[@vadimchiline1685]

Just discovered your channel. Thanks so much for the time, effort, and love you put into this Jules. Much appreciated from Canada.

[@JulesCookingGlobal]

Thanks a lot Vadim! So kind of you to say

[@gidonwagmann]

the ending without the sound cracked me up :D, nice job, beautiful dish

[@saltyskillet376]

Nice work! I've never seen how to form a shortrib like that! Looks amazing!

[@flixflix4714]

Really nice and clean dish! Glad you didn't add pink salt, which so many use for briming

[@JulesCookingGlobal]

Thanks! I love this way of brining

[@banxy77]

Love everything about this dish the techniques the aesthetic and more than likely the flavor. Yum. Very noice chef.

[@alphashavingworks]

Great dishes - I have been watcing for a few days now. You make it easy!!

[@masonhernandez7693]

Such an amazing skills jules thank you for sharing your knowledge, you humbled most chefs, hope you keep making this videos jules. Sending best regards from venezuela hope ur channel gets 1M before this year ends

[@alim3611]

man I am so glad I randomly found your channel..love your energy and content..instantly subscribed...now I am binge watching lol

[@JulesCookingGlobal]

Hahaha that’s great to hear, spread the word

[@timbometcalfe]

More videos like this! the fine dining ones are the best.

[@CrumbleLives]

I’ve died and gone to heaven!! 👏👏

[@asteriostararas9263]

Well done chef. You are inspiration!! I'm waiting some more fine dining plates and recipes

[@JulesCookingGlobal]

Thanks Asterios!

[@TheSnoopoff]

Wow! Keep doing what you are doing, it is amazing! Well done!

[@JulesCookingGlobal]

Thank you Petko!

[@tbcandrew1931]

you're knife skills are amazing, wow!!

[@JulesCookingGlobal]

Thanks a lot! Appreciate it

[@jerrythechef2336]

beatiful dish

[@JulesCookingGlobal]

Thanks jerry!

[@VuDinh1991]

Thanks !

[@JulesCookingGlobal]

Appreciate it!

[@amlet761]

You are always excellent chef, go on

[@JulesCookingGlobal]

Thanks!

[@MiguelGarcia-td8oi]

Such a great dish!!!!!!

[@JulesCookingGlobal]

Thanks Miguel!

[@d.secchi89]

This is the most clever short ri recipe I^ve ever come across. Thank you chef!

[@SundarandMomFusionKitchen]

Very nice presentation chef. Very clean plate.

[@JulesCookingGlobal]

Thanks!

[@ivanduranmiguel]

Good job chef!!! Thank you.👍

[@JulesCookingGlobal]

Thanks a lot!

[@KIRIAKOOUTDOORS]

Unreal!

[@JulesCookingGlobal]

Thank you!

[@HiddeSchool]

Mate, such an inspiration. You should have way more views than you do right now!

[@JulesCookingGlobal]

Thanks Hidde! Spread the word 🙏🏼

[@gharkirasoibymeena838]

wow very good sharing.

[@stelecook5678]

Thank you very good

[@JulesCookingGlobal]

Appreciate it Stele!

[@GardeningbySUddin]

Masha allha so nice delicious recipe look yummy

[@JulesCookingGlobal]

Thanks a lot!

[@vitorapollinario9335]

Oh great. I wish I have money to buy a roner, but it's so expensive in my country, but great video looks delicious.

[@JulesCookingGlobal]

Thanks! You can also braise the short rib, still delicious!

[@vitorapollinario9335]

@@JulesCookingGlobal in the oven with the jus? Thanks a lot

[@KrkRapAtak]

another great recipe. thanks chef 👌🇳🇱🔪🇵🇱✌

[@JulesCookingGlobal]

Appreciate it!

[@biancadoomen4757]

Made this recipe a few times now. Love it very much! The only thing I can’t get right is the cutting of the corn. Every time it falls into pieces… what am I doing wrong?

[@Somkatoozi]

Mate, fantastic work.

[@ingridserni3311]

You are so amazing… I love your beautiful videos ! 😍😍😍

[@nathanx7101]

You always make me hungry chef 😋😋

[@JulesCookingGlobal]

Thanks Nathan!

[@christinalempesi3372]

amazing

[@JulesCookingGlobal]

Thank you!

[@jonaslul179]

there is no audio in the end just so you know :D

[@JulesCookingGlobal]

thanks man! Was a little bit of a unfortunate mistake...

[@marcoskouevidiscalavados4134]

Merci beaucoup chef je kiff bien Tea recette

[@CHAN-id3uz]

Thank you so much 👍🎆

[@idiotsushi6450]

Amazing channel, really beautiful plating. Hope you channel grows more and I get to see more videos!! 😄😄

[@CtrlAltDfeat]

So...FANCY

[@geanyclippingtv6800]

Amazing! Thank you Chef

[@matansh16]

Amazing and beautiful!!

[@JulesCookingGlobal]

Thanks!

[@sammybran9000]

Hope u continue help other people With ur best videos....love the way u cook and explain ...good luck

[@JulesCookingGlobal]

Thanks a lot Sammy!

[@zulfikarbaskin6949]

👏👏👏👏👏 king chef

[@JulesCookingGlobal]

Thanks a lot!

[@gj.1261]

Brutal skills. Congratulations

[@JulesCookingGlobal]

Thanks a lot!

[@WhippedFood]

Your recipes are always looking so delicious 😍

[@JulesCookingGlobal]

Thanks a lot!

[@ErikHermans74]

Looking good!!

[@JulesCookingGlobal]

Thanks Erik!!

[@m.k.4600]

I absolutely love it!

[@JulesCookingGlobal]

Thanks a lot!

[@user-bs7yj9yg8q]

awesome.....

[@casula88]

That looks really great! Good job, keep on uploading videos 😊

[@JulesCookingGlobal]

Definitely more coming, thank you!

[@sandraelizabehtdecabrera3989]

Unspeciable work🥰🥰🙏❤️

[@JulesCookingGlobal]

You’re to kind!

[@areprianto6808]

Wow!! Superb!

[@procesosguy]

Thank you so much for sharing your recipes and skills with everyone!! You’re amazing! Also, if I don’t have a SousVide, which cooking method could I use?

[@JulesCookingGlobal]

You can also just stew it, I would say 4 hours on a simmer should be enough

[@procesosguy]

@@JulesCookingGlobal thank you!

[@jetx2710]

Beautiful

[@JulesCookingGlobal]

Thanks!

[@solsouthgate5079]

Such an incredible dish anyways man! The audio out at the end of the video btw

[@edusrosso]

GENIUS

[@da480]

This looks and sounds wonderful. I’d like to attempt making this recipe. Is there a full recipe? Perhaps on your website? Thank you in advance!

[@riccardovacca6707]

You are the Goat 🐐 we eating goood

[@arcovandijken]

Prachtig recept weer.👍🏻👍🏻

[@JulesCookingGlobal]

Dankjewel Arco!

[@sunvia21]

Fantastic ! Great channel !

[@faiwong7986]

Very love yr cooking 🎥 💕💪💪

[@sathishchefcdp]

Hi jules, I tried sweet corn doesn't come nicely after boiled. How to do please?

[@gracesonbiju1039]

Excellent dish! It inspired me to make a dish based off of south Indian Beef curry. However I must point out that the audio of your voice was cut off at the end of the video, and the video ended quite abruptly

[@goshenriques]

Exactly. From minute 5’45” on

[@JulesCookingGlobal]

Thanks! Sounds very nice! And yes that was an unfortunate mistake...

[@Jonogez]

Hello Jules! Congratulations! Keep the good content, it’s amazing! By the way, what is the knife you use when uou cut the potatos? Thanks!

[@christiansuryawan3484]

I love ur vid

[@user-fz1ns6nq6u]

真的他太棒了～然然升起的新星。毕业于哪所大学。

[@ashrafelghorri9198]

Is jus de veau the same salty water you marinate the ribs in it at the first , could u clarify it please

[@StanOwden]

0:18 *"then add 100 grams of **_curing salt_** "* _Curing salt_ - is it *a mixture of sodium chloride (table salt) and sodium nitrite?*

[@cryptograndprix]

Do you recommend chuck or plate short ribs for this recipe?

[@tedstrauss999]

Amazing recipe. Note AUDIO Issue - in the final clip 5:45 the voice track is missing.

[@katerinatsouvalaki9645]

Chef did you say balsamic lace??? What is it and how do e make it???

[@simoncaron863]

Is it possible to make a jus de veau similar but faster?

[@AlexDchef7]

Hello. It's really good!

[@chromecoconut]

Bro was literally speechless by the end.

[@takistakis7236]

THANK YOU for your great recipies ,,may i ask you please what king of salt are you using? thank you in advance..

[@JulesCookingGlobal]

Thanks! Normal kosher salt for seasoning and for brining the meat I use nitrite salt

[@chefaakashj1331]

Can i use striploin if I don’t have shortrib.?

[@manuelnogalesdominguez5138]

Your videos are absolutely stunning! I saw you rinse the potatoes, but my question is if you dont remove the starch i wouldnt help to glaze the potato better when doing fondant? Thank you for the amazing content!

[@JulesCookingGlobal]

Thanks! The starch will indeed help with binding the liquid. But when frying it will also color the potatoes faster and give it a more uneven fry

[@manuelnogalesdominguez5138]

@@JulesCookingGlobal thank you very much! And once again your videos are amazing!

[@alexye1152]

Goooooood!

[@theresasodar267]

Wow!!!!

[@user-yb7gv8gq3y]

Chef I really like how you make the dish !! But can you please let me know what is the shoot of oh ?

[@NichollBros]

Jus de veau, Veal Stock

[@user-yb7gv8gq3y]

Thank you so much

[@TheOtherChef]

Jules, what is the name brand of the water bath machine? Great dish! A recipe for the jus de veau, please!

[@JulesCookingGlobal]

Jus de veau video coming this Saturday! Unfortunately the brand name is no longer on the machine and I can’t remember, sorry!

[@cornanable]

Sous vide machine

[@nihalpremaratne163]

Hi Chef, your presentations are brilliant. Really appreciate if you can display the ingredients list. Thanks.

[@JulesCookingGlobal]

Thanks! Find it in the description of the video

[@shplashonurmom8199]

I followed most over everything except I can’t make out what one of your ingredients is. It’s the second item you used with the caramelized onions, as well as one of the items you pour in the the fondant potatoes. I don’t know what word you’re saying

[@bramvanetten9789]

Hi Chef, what kind of curing salt should I use (living in the Netherlands)?

[@JulesCookingGlobal]

Hey Bram, je kan het best bij de slager of groothandel om kleurzout vragen. Weten ze precies wat je nodig hebt

[@YoonaNo1Fan]

this channel is fucking solid

[@JulesCookingGlobal]

Thank you so much!

[@bigbrain296]

What knife are you using? It's beautiful.

[@stuporter1]

Jules, I just discovered your channel and now I'm addicted. Question... How long do you have the ribs in the pan basting with you glaze? Is there concern that the ribs will over cook? What's the internal temp you are aiming for?

[@NichollBros]

The short ribs were braised long and slow to a shreddable consistency, they won’t overcook. He’s just heating up the short rib so it’s warm enough to eat

[@nk2ti]

why would someone dislike this video? I will never understand the human race.

[@tomliserahav]

Brilliant Jules!! Thank you so much for all your inspiring videos! I'm gonna try this one for the coming Christmas and I have a question: what salt do you exactly use for the 24H curing? I live in France and searching "curing salt" gave me many different results, from Gros Sel (with or without nitrite), to Prague Powder, to Himalayan Pink salt... any help will be much appreciated!! Thanks again!!

[@timkok3]

Search for salt colorozo that's what you'll need

[@johnnyjohn3135]

What kind of salt did you end up using?

[@tomliserahav]

@@johnnyjohn3135 I couldn't find the "salt colorozo" proposed by @timkok3, but I checked it online and found it is a salt with 0.6% nitrite. I checked with my bucher and it happened to be the salt he usually uses, so I just asked him for some and it worked perfectly. This dish so so good! I only replaced the corn (not the season here...) with romanesco. Good luck!