Cooking Short Rib For 72 Hours Straight

They say Rome wasn’t built in a day, well neither was this short rib.

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[joeflaker]

So, my only quibble is that the 24 and 48 hour got no additional treatment. You went directly to a completely different treatment for the 72 hour rib. I can't imagine that I'm the only one to point this out.

[ExterminatorElite]

I actually appreciated the lack of voiceover in this one; it felt more like I was getting your immediate thoughts as you were cooking, and it brought me more into the kitchen and made me feel more connected to the process. Thanks!

[mayapapaya]

Whoever edits these videos is absolutelt phenominal! Cooking is fun watching someone cook is ok, and speed ranting about cooking is something a line cook does when he gets home from work. Somehow the editor manages to take a speedrant of cooking and keep it entertaining enough for me to sit through and actually absorb what Josh is saying.

[tbread]

You should make Stoofvlees met Frieten, belgian beef stew with ACTUAL Belgian fries

[hectorperez]

This was easily the best short rib I’ve ever had. Used Costco prime short rib (pre-cut). Substituted Rice vinegar for regular vinegar (that’s what I had) and added 2tsp sambal chili paste. 10/10, will make again. Best meal from my Sous vide I’ve made yet!😊

[DGDfan]

It's nice to see someone doing what they love at this level, well done to Josh and the team

[nicholascrow]

At a restaurant I used to work at, we did a 48hr wagyu brisket. In a vac bag with reduction of port, red wine and aromatics (garlic, thyme peppercorns), 48 hours @ 58c, sets the protein but not the myoglobin. The result is eat it with a spoon tender, but still pink and juicy on the inside... Absolute class!!!

[ejkoul]

The passion of cooking simply demonstrated in his voice in this video is really admirable

[crashoverride]

you cook it for 3 days because you want it to be tender, I cook for 3 days because I forgot that I had left me sous vide on over a weekend away ...we are not the same

[swampfox]

I loved this video where you were talking while cooking. I know lots of times you can't do it because the dishes take to long to make but it was so fun to watch you cook.

[CookinWithSquirrl]

The very first thing I did with my first sous vide was do a 2 hour, 24 hour, 48 hour comparison with chuck steaks at 130 degrees. Such a fun experiment. Keep playing with your food my man!

[Alex_Pasu]

Lovely to watch him talk while cook, prefer this over the voiceovers honestly

[Jacklewis]

Josh, have to say your short rib video has been one of the most informative, entertaining videos I have watched in quite a few years. Kudos to your video/producer guy/gal. Post production can make a break a final
Production and they are equally spot on. I’ve always stopped at 48hrs, not wanted to have my ribs turn to mush. Your video prompted me to try. And am I glad I did..The sandwich trick is equally amazing..Thank you sir and yes I enthusiastically subscribed.

[ilikevideos]

Josh is soo excited about this. It's lovely to watch :)

[mileshowland]

bro this editor is godly, keep up the great work these videos wouldn't be as good as they are without you.

[bigbrain]

I love these more elaborate videos. I think you should make more of this kind that explore different ingredients.
Edit: You can even make it into a series!

[philliplocey]

"I need to alone with this bowl..."

I literally laughed out loud!

Love the videos man - congrats on getting your Uncle title back btw! (just watched that one)

[holiidayseason]

"You wanna know how else you can choose your own adventure?"

Me: B Roll?

"By showing you how you can use this in a couple other ways."

Me: Oh

[shadyea]

I wish I could put into words the emotions I go through watching your vids lol it's a struggle between feeling hungry, the desire to try these out in my kitchen and being turned on at the same time? lol keep doing what you're doing lol

[brandonl]

I can’t wait to try the short rib my parents started slow cooking when I was born, when I turn 30 it’s gonna taste so good