Most FLAVORFUL Short Ribs and Potatoes I Ever Made!

[Music] welcome back to Sevilla everything guys today slow-cooked short rib with balsamic vinegar and some garlic potato come on [Music] and these are the star of the show they are beautiful two bones short ribs mine came pretty clean but if you have any silver skin on top make sure you remove them all as you know short ribs takes time in cooking them low and slow is the way to go and when you do that you can't sear them after so we're gonna put a nice beautiful sear on them now so let's do [Music] now that they're perfectly serious time to make our sauce choosing the same dirty pan and throw a little bit of white onions and mix it and try to remove as much as I could once my onions were translucent I threw in a little bit of garlic cook them under low heat but don't let them burn to deglaze the pan even more I threw in my red wine a good amount an exaggerated amount remember exact amount and ingredients always on the description down below to help burn off the alcohol I lit it on fire then you want to reduce that wine you want that flavor really concentrated now this is when juices from the back comes handy always save them these are from I have leftover and even though was chicken it steam works like a charm mix it well and let it reduce you are not gonna be seasoning the short ribs so this sauce needs to be nice and strong and for that I added a little bit of salt and freshly ground black pepper be sure to taste it and it should be nice and salty that way your meat will be nice and flavorful once the sauce has been reduced I threw in a little bit of Worcestershire sauce followed by balsamic vinegar brown sugar mixed it well and kept it under low heat to reduce the sauce you wanted to have a nice syrupy consistency then I added orange zest this gives a nice wonderful flavor to the short rib that you can't tell what it is when you're eating it use the orange but not the white now there's left to do is to cook it and let it reduce remember you are looking for a syrupy consistency there will be zero evaporation in Suvi so don't add too much liquid you just want the flavor once it has reduced enough your sauce is done now there's left to do is to put the short rib in the bag and throw in our sauce back it up and get it ready for Suvi as a side dish I decided to make a nice car leaky potatoes and the best way to cook potatoes is sous-vide because you're not boiling them there is zero dilution of flavor with water since they were fully cooked at a hundred and eighty degrees for two hours now there's left to do is to make a sauce and put them in the oven to get crispy and here's how throw in a good amount of olive oil make sure you use the good stuff then under low heat cook your garlic make sure you don't burn them garlic cooks quick then throw in chopped rosemary mix everything well when your sauce is ready for the potato throw them in and mix everything well you can't be a little rough because by doing that you will make the potatoes have these nice little peaks and those get nice and crispy so don't be gentle then you want to spread them out on a cookie sheet remember they're still not seasoned and make sure you season them well I added a little bit of salt and freshly ground black pepper in the oven they go into there get nice and crispy for me he only took 15 minutes at 375 degrees Fahrenheit and once I took them out they weren't nice and crispy and ready to be enjoyed by now getting back to our short ribs I'm cooking all of them in the same container at a hundred and sixty degrees Fahrenheit for 48 hours I got my beautiful short ribs ready they were cooked at a hundred and sixty degrees Fahrenheit for 48 hours now you have a lot of options with short rib if you want it to be last time you can also raise the temperature because we're basically going for tenderness on that short rib so if you wanted to do it for 24 hours for example you could go up the temperature to a hundred and 70 degrees and it will probably just as tender but there's something to be said about when you slow cook it at 160 and you leave it there for 48 hours my god my mouth is already watering but it's ready and it's lunchtime and it's time to take it out let's do it [Music] besides that eating this is one of my favorite parts because just from the smell itself I can already oh I can already tell you that this is gonna be a real real treat now if you're wondering Google is uh 48 hours 160 enough you tell me that is a standard as it's gonna get everybody with that being said you did see it I am going to reserve this right here because I'm going to reduce it and make a wonderful sauce to go along with these beautiful short ribs with all that being said there's no reason for me to sear it again because you guys already know now all there is left to do is make that wonderful sauce remember the ingredients always among the description down below on the video and I know they don't look that good right now yeah my mom is right they doesn't look good but they're gonna look a lot better watch this [Music] all right everybody here we have our beautiful short rib what do you think Wilma they look beautiful they smell amazing I agree with you they're making me hungry oh so that sauce is so nice everybody one big advice if you want your sauce thick make sure you make that slurry okay oh come on why well I have to taste test it as I'm making it so I know that it tastes amazing also do not again I will repeat do not add any additional salt because it's the juices from the bag so it was already salty enough yeah do not add any salt okay now here you go mama my apologies everybody it is kind of tender yeah try that potato you tell me go for it not only is it sous-vide but it's also roasted so it doesn't get diluted with the flavor you know what I'm saying so you know you put all that garlic paste and all that rosemary you feel the rosemary a little bit of rosemary I was going to say the crust yeah another thing remember when you're making the potatoes in the oven itself what you want to do is roughing them up that way you have those crumbly edges you know I mean yeah because if it's they're straight and like one solid base it's not gonna be as good with the gravy mmm I'm happy with just the potato itself okay it is time for us to give it a try to the actual short rib why we're here for and as you guys saw at the bone comes completely off everybody if you want it more like a steak texture then lower the temperature a little bit because it is super tender you're right there mom I'm going to try to show you this one on the camera everybody check this one out look how tender this is this is a sous forty-eight hours a hundred and sixty degrees Fahrenheit temperature 16 that's kinda low 160 enough talking mama it's time no sauce yeah because we're not that the sauce is like you put anything on this ass cheers everybody you feel that flavor there additional different flavor it's very different for the short rib has a little bit of sweet a little bit acidic acidic balsamic vinegar mama let me get that sauce over there hold on a second you're gonna drew that D Seoul sausage there's one more come on here come up here you try this you got try this are you you even have the rice sure what's up with that for you look at the bone what happened with the barn angel it's not there isn't out there that's exactly yes I got to do some crazy stuff over here here Barney have a feast first of all I was just try the potatoes safely me and mom are crazy just try it I mean I could answer that without the potato okay good but you guys are crazy it takes a little bit of time because it's sous vide but at the same time it's totally worth it because it's not diluted with the water you're already trying to share it you given up how does it so I've made this whole thing that is 100% yours don't cheap out on my we have plenty Oh god I wish I woulda baked even more of this sauce trial sauce Utah I'm gonna have an overlord over Overlord overload it's like a gravy texture but a wonderful wine reduction sauce give it a try you won't regret it I hope you guys enjoyed this video if you do enjoyed this video make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything on yours everything is always on the description down below thank you so much for watching and we'll see you guys on the next one take care everybody provide seong-gu foods usually just give me the steak you got Mikey there you go or Turkey yeah yeah I know you like Turkey we gotta go everybody we all need more sauce this thing is too good more sauce you want some more salt save yourself all right you got lucky yeah I love ya

Channel: Sous Vide Everything

Views: 726,643

Rating: 4.9415913 out of 5

Keywords: slow cook, short rib, shortrib, sous vide rib, sous vide short ribs, slow cook ribs, roasted potatoes, garlic potato, potato recipe, how to cook short ribs

Id: MGMOFEd-G6M

Length: 10min 38sec (638 seconds)

Published: Tue Feb 04 2020