Cooking Short Rib For 72 Hours Straight

oh yeah you like to slow cook a couple hours not like i do [Music] so today we are making a short rib and cooking it for three whole days you know you can cook it for 69 hours or you can cook it for 72. you pick which one do you think is a better number huh i would pick 69. i just like that number not only we're going to cook this for an excessive amount of time sure it's going to be tender and lovely and voluptuous but how does it change what's going to taste like one day two day three day taste each of them and then we're gonna show you how to use it or if it's worth it at all so with all that being said let's make this shall we you know what's funny about this though this is perhaps one of the longest cook times for a piece of meat it's also one of the most hands-off first you're gonna need well short ribs about five pounds of them ideally you want one of these and good lore this isn't just a short rib this is the rib plate which is much more ideal for this recipe and well get more meat or you could use pre-cut if you like season that very generously with salt and pepper all over every little nook and cranny pop that bad boy into a vacuum bag vacuum it and carefully lower it into a sous-vide water bath that's been preheated to 140 fahrenheit and now the clock starts you got 72 hours let's pull it out at the 24 hour marker and see what we've got going on looks nice it looks cooked it's firm but there's also some tenderness to it bones are starting to get exposed but not completely tunnels like it ain't done yet unfortunately we have to pull this whoa we got a 24 hour short rib right here you know it looks and feels like a medium rare steak which is actually pretty interesting to me sounds like one too that's 24 hours of work wow extraordinarily good i can't wait for restaurants to catch on this one damn it's kind of like a cross between the center part of the rib eye medium rare mixed with a new york strip it has like a density to the bite it's bitey but it's not like chewy at all so it's almost like the perfect medium rare stick with the right amount of fat ratio you ever want a steak and you want the marbling but then you got to deal with a little bit more chew all right real happy about this discovery but let's see what 48 hours does now we're on the 48 hour marker honestly not much more moisture loss on this one in comparison to the last but textually and physically this feels different i can tell by the way my knife fell through it and visually you know it actually kind of doesn't look bad cut a piece off and it looks sort of like a medium rare steak but let's taste test all right 48 hours i trimmed the fat off this one that's why it looks a little funny this somehow looks more medium rare than the last one juicy this is totally different it looks like it's medium rare it's definitely cooked all the way through it's more of like a cure look that you're getting from it being a soupy goddamn in between two planes of existence plane one is like prime rib plane two is like a pot roast prime rib pot roast and then they have a baby and it's this it's got a stick like mouth feel but zero chewiness starting to pick up some tenderness that you would from a slow cook doesn't quite melt in your mouth but it falls apart in your mouth love this this is great weirdly not as excited about this as the last one hopefully the 72 hour one will do it for me on to the holy moment of short rib history a full three-day 72 hour short rib emerges there wasn't much moisture lost between the 24 and the 48 but the jump from the 48 to the 72 is massive in terms of its juicy so for this we're gonna handle it a bit differently take it out of your sous vide leave it in the bag and then place it on a small sheet tray that it fits nicely on place another equally sized sheet tray on top of that and evenly weigh it down with something like a cast iron skillet or some heavy cans place it in the fridge overnight to press and this is a very common restaurant industry technique what this is going to do is you'll get beautiful cuts of meat that are flat sear beautifully and heat evenly now once this comes out of the fridge sieve all that gelatinized because you're going to use that later now cut that bad boy into individual long boy ribs and before we get to cooking let's make a very basic glaze one cup of granulated sugar half a cup of vinegar bring that to a boil over high heat until it turns a light golden color then whisk in three quarters of a cup of your beef juice season it to taste with dark soy sauce so it's got a nice balance of salty sweet about three tablespoons and well that's it feel free to add some spicy stuff like a tablespoon of non-prick pow or spicy chili crisp and you've got a beautiful glaze now let's finish this we're not doing this with voiceover because it's real fast pan 12 inches it's pretty big huh oil medium high a little bit hot so add that in oh jesus we're going to sear every side be you if lay really the goal is just to get color glaze and heat it through you don't need to do a lot more the little flip ah good lord look at the crispy bits just render out all that fat look at this tilt the pan just let that fat render out the heat is off i'm gonna strain that off and immediately glaze it nicely just one side porch or a broiler rush that lightly okay and you can see that glaze starting to bubble up it's reducing on the surface of the meat earn that glaze again broil glaze again every side onto the plate and serve this whatever you want potatoes rice vegetables this is how you make the meat daddy's meat i demolished the plate for the b-roll sorry i've not eaten it yet though and i've gotta say visually smelly is good a little bit of flaky salted finish that's a different vibe right there it's hard to choose a favorite here i would say my least favorite is the 48 hour one that one get on out this is completely different than the 24. sort of close to the 48 but a lot more tender you end up getting that slow cooked beef you ever have a pot roast and it's like melts in your mouth right you're getting that except zero zero dryness if you want the moistest slow cooked beef of your life this is the route to go kind of teetering between this and the 24 hour one you would think this is astronomically better but it's just different but if you do want it to fall apart then 72 hours is the only way it doesn't matter which one you choose because they're all unique in their own way so choose your own adventure but do you want to know how else you can choose your own adventure by me showing you how to use this a couple other ways let's do it oh yes a 72 hour short rib what in the do you do with that it takes many forms and we'll be showing you two versions a beautiful taco cheesy and delightful and an incredible short rib sandwich filled with your hearts delights and caramelized onions let's begin we have meat i've reheated more of it got it just shred this you could use it whole in a sandwich sure but i want it shredded i want the fine little threads we worked so hard on it right just shred that real fine let the fat emulsify make it look good if you don't mind everyone leave the ring please i need to be alone with this bowl so we have our meat it's been shredded it's fatty it's juicy delicious now we put it in something we're starting with a simple taco very basic pan medium heat a little bit of the beef fat from earlier right we're returning to the earth by reusing instead of throwing away see the vegans should be happy about this that's a joke that's a joke it's a joke vegan teacher is over there like tortilla down get that soaked up with beef fat nicely going on medium high gonna let that heat now while that's going take some of your oaxaca cheese you can also use fresh mozzarella but it's not the same it's really not so try to find the wok and cheese so on one side i'm gonna add that cheese okay that's sitting just for the sake of speed i'm gonna melt it you don't have to do this but i want to you'll notice the tortilla is gonna get a little crisp that's fine okay relax fat's gonna rehydrate it cheese is melting looking beautiful our beautiful 72 hour short rib directly on there it's got a texture at this point similar to barbacoa and then carefully fold and press very lightly okay look at that cheese coming out she's gonna continue to melt it's mixing with that beautiful beef the fat oozing okay let it get crisp on that side and once that cheese starts to come out this is very important let it pool on the pan please you're gonna get little crispy edges of cheese and it's gonna get brown flipping boom look at this you got the crisp cheese on the outside nice brownie and crust on the corn tortilla repeat on the other side once that's done heat goes off take it out of the pan boom onto a plate beautiful short rib taco you've got the cheese crust it smells luxurious and more importantly a little bit charred tomatillo serrano salsa it's acidic it's spicy got that anxiousness but it's also very refreshing goes in the salsa lovely i hate to say this with the mood that i'm in right now this is appeasing to my my pleasures more than that beautiful glazed one it's something you can eat on the go but more specifically it's easy to make so if you have a bunch of this left over you just shred it put it together a little bit of cheese dip it in that salsa and you're gonna have a very beautiful time now let's move on to one more next one's gonna be a short rib sandwich mayo about one cup wee bit of lemon juice two cloves of garlic grated see the advantage of grating garlic you get a little bit of garlic in every bite mix that a bit of pepper a touch of salt mix that all in and it's sort of like an acidic lemon garlic pepper mayo wow thanks to movie magic beautifully caramelized onions hope that happened i don't know medium heat a little bit of butter in here just to coat the pan cutting board beautiful loaf of bread you'll notice that i like to slice my own bread josh oh it's an extra step okay it costs you like a couple of seconds for dramatically more exciting slices i want like a nice thick piece of bread that's thick now on the inside you're gonna go really light with this sauce you don't need a lot of it it's very strong spread that disperse your butter first slice down mayo side up so this is gonna act as an adhesive we're gonna put just a couple slices of swiss okay while that's toasting speed this up a little bit okay cheese is melted a little bit of our caramelized onion spread that nicely we want a lot okay we're gonna add our beef this is really really really rich so keep it keep it thin you can make more sandwiches with less do a couple more slices of cheese and boom okay that's on there then to that melt that down got our top slice on okay and let me give this a little flip so toast the other side i mean come on look at this i'm gonna let this toast for just a couple more minutes and then we'll taste it this is a sandwich you know what this needs this needs a little thing of broth this is a dope french dip swiss cheese beef the caramelized onion help balancing all that honestly surprisingly balanced sandwich not too rich with all that fat 10 and a tan would make again moral of the story is it doesn't end at the 72 hour mark you can do a million other things with it afterwards and that shows the complexity of cuisine food and the world around us but you want to know what else shows the world around us b-roll [Music] [Music] you

Channel: Joshua Weissman

Views: 3,049,662

Keywords: sat bawl pro, joshua weissman, Short rib, sous vide recipes, beef short ribs, barbecue recipes, short ribs recipe, sous vide beef recipes, sous vide brisket, sous vide ribs, sous vide at home, easy beef recipes, short ribs sous vide, beef recipes, ribs recipes, short rib quesadilla, short rib sandwich, beef ribs, beef rib recipe, bbq beef recipes, bbq recipes, homemade bbq, bbq at home, ribs recipe, making ribs without a smoker, homemade bbq recipe, barbecue, short rib

Id: bI2u5v9RVd4

Length: 10min 52sec (652 seconds)

Published: Wed Jun 01 2022