You are the most creative and talented chef 👨🍳 on TH-cam. I love your dishes, how you prepare them and how you plate them out. Keep up your great work. Love from Stockholm, Sweden 🇸🇪
You might have italian genes.. that thing you do with the brioche bread is what every italian does all the times with bread and tomato sauce, we call it scarpetta! btw... great job as always Jules!
By far the best cooking channel on TH-cam hands down!! You have got mad skillz! My friend. Probably just spent all morning watching your videos feeling very inspired. Keep it up Amazing.👏
Adding the fat to brioche and trimmings to a crisp is such a good use of otherwise discarded elements. Truly magnificent. Side note: went for a pretty decent meal with the missus but the highlight was asking for extra sauce and dunking hot chips in it.
The short ribs looks amazing. I'm definitely going to give the brioche a try, looks so nice. That small bunch of herbs and flowers brought the final product to a whole other level. Great dish chef! Have a nice day my friend.
How about a cream of asparagus soup w Chesapeake blue crab? 👀 I know you have no such crustacean over there, but I’m sure there’s a Euro analog close to it. 🤔 I ate this at The Trellis in Williamsburg, VA, 24 years ago and I STILL dream of it!
Jules, Your dishes look amazing. I get some great ideas from your cooking, even though I do not have time to do everything, I can try some...The preparation of those ribs looks awesome!
❤❤❤ wooow that looks sooo delicious !! You’re so talented, I already explore your channel and check some recipes and all them look so yummy! This one has been one fo my fav . Here’s my fav my subscription and I’m sharing this’s video good man! Blessings and thanks for the recipe 😊
Beautiful! Question: how much in-bone short rib did you use for how many portions? Looking to make this dish for 8 pax and Creek Stone short rib is pretty expensive ;-) Thanks!
Does the size of the short ribs affect the outcome? Where I live most places only sell them chopped not one giant chunk like those. I assume if they get compressed together like that it's OK?
Hey Jules, amazing recipe. I assume you get your short ribs somewhere in The Netherlands? Do you have a good supplier (offline or online) for beautifully marbled short ribs here in NL?
Hey chef - about to try this recipe. I only have access to English cut short ribs (individual ribs sliced in half). Would you mind sharing what i meed to amend the recipe?
Hi Chef, thanks a lot for the recipe. I like to make the nice trees in silicon moulds. You just told 60g of trimmings. If you want to make some other recipes - would butter or lard work fine instead of the trimmings with this recipe? THX in advance.
Hi Jules, didn’t look tru the full library so I hope it’s not in already, but can you also make some dishes with the sous vide technique? Would love to see that from your hand🤙.
What does the nitrite salt do for this recipe? I have never used it before and I see it is recommended for the prevention of botulism. Since this short rib is not an aged meat product I was wondering why it is necessary?
Exceptional recipe chef. Given there is a move to Nitrite and Nitrate free cooking would us home cooks get the same result brining in sea salt - dry or wet?
Jules this is amazing. Love your cooking style. One question. Would an atomizer technique work for the oil and sushi vinegar mixture before adding the bouquet to the dish?
@@JulesCookingGlobal dank voor je reactie! Ik ben alvast wat kerst inspiratie aan het opdoen. Waar doe je je boodschappen voor deze gerechten als ik vragen mag? Groothandels?
@@JulesCookingGlobal I've tried. Lamb fat brioche and it was awful,I think it's misguided using animal fat in replace of butter for brioche,animal has a different melting point and is cloying in this context .
You are the most creative and talented chef 👨🍳 on TH-cam. I love your dishes, how you prepare them and how you plate them out. Keep up your great work. Love from Stockholm, Sweden 🇸🇪
Thanks a lot Richie! Have a great weekend!
Perhaps the greatest high-end cooking channel I have come across.
Well done and thank you for your videos!
I made this. It was so tender! It was absolutly delicious and so flavorful. Also Thank you for giving such excellent instructions and measurements
I've been sick for a week now and I have been binge rewatching all your videos. Love your work
You might have italian genes.. that thing you do with the brioche bread is what every italian does all the times with bread and tomato sauce, we call it scarpetta! btw... great job as always Jules!
This is certainly one of your best creations. Balanced and flavorful.
thank you for eating and reviewing the dish at the end. we would love to see more of your personality
I've seen this dish done many times and I still can't get over it.
Hahaha appreciate it!
Traditional yet fresh and creative, it keeps getting better!
Thanks a lot! Glad you liked it
By far the best cooking channel on TH-cam hands down!! You have got mad skillz! My friend. Probably just spent all morning watching your videos feeling very inspired. Keep it up Amazing.👏
Absolutely amazing! Thank you so much for sharing your creativity
This is what I'm talking about! So Good
Love you man.. I learned from you to make a dish in unbelievable level
This dish has become my favorite. Great recipe, great presentation.
So glad you like it! Thanks a lot!
This guy is something else. Spectacular work.
Thank you very much!
My body is ready... This looks amazing.
Haha thanks!
Amazing idea using the short rib fat in the brioche!
Thanks! It's so good! Hope you give it a go
I'm so stealing this short rib technique 🔥🔥🔥
Adding the fat to brioche and trimmings to a crisp is such a good use of otherwise discarded elements. Truly magnificent.
Side note: went for a pretty decent meal with the missus but the highlight was asking for extra sauce and dunking hot chips in it.
I just got my very first Sous chef position and this is amazing Chef can t wait to try these out at my new restaurant thank you so much
Top notch man! I am really fan of your works...I am going to try one of your recipe for sure, morever since I made more than 10 liters of beef broth
Will use this technique on shallots. Never done it with honey before. Thanks!
Hope you like it, I always love using honey. You should try adding a couple sprigs of thyme and make it into a tarte tatin
Love it's honestly and huge respect for your creative mind 🤟👏
The short ribs looks amazing. I'm definitely going to give the brioche a try, looks so nice. That small bunch of herbs and flowers brought the final product to a whole other level. Great dish chef! Have a nice day my friend.
Thanks! The brioche is out of this world and I love the fact that the garden salad was 100% from our own garden! So proud
Love this dish!
Amazing work!
Beautiful dish!!
Thanks Joel!
Another amazing recipe. By far my favourite recipe channel. Pork loin mosaic is something I'd like to see in the future 😋
Thank you very much! And thanks for the suggestion! I’ll definitely look into it 🙏🏼
Looks amazing...ur way to cook is very pro & inspiring a lot of chefs and am 1 of them..wish u the best..chef
Looks delicious 🤤 chef. All the dishes you made were amazing art!
Thank you so much! Really appreciate it
Sei un grande... complimenti..top
Very underrated channel .Instantly subscribed.keep up the good work chef.
Thanks a lot! You’re a legend
A pice of Art as always, a big like for a big artist🍻
The best cook on yt
Thanks a lot!!
Love the channel chef!! Great inspiration I find from you🙏🏼
Means the world!
@@JulesCookingGlobal how would you go about doing this sous vide? Time and temp and would you omit the added water from the deglazing liquid?
magical
Awesome cooking
Thank you 🙌🏼
How about a cream of asparagus soup w Chesapeake blue crab? 👀
I know you have no such crustacean over there, but I’m sure there’s a Euro analog close to it. 🤔 I ate this at The Trellis in Williamsburg, VA, 24 years ago and I STILL dream of it!
Jules, Your dishes look amazing. I get some great ideas from your cooking, even though I do not have time to do everything, I can try some...The preparation of those ribs looks awesome!
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
Awesome mate!!
Thank you!
@@JulesCookingGlobal I already tried the other short rib recipe and it's also amazing, I will truly do this one as well
🔥👌👏thank you Chef
Cant wait to have a go making this!
Nice! Hope you do, that brioche was incredible…
❤❤❤ wooow that looks sooo delicious !! You’re so talented, I already explore your channel and check some recipes and all them look so yummy! This one has been one fo my fav . Here’s my fav my subscription and I’m sharing this’s video good man! Blessings and thanks for the recipe 😊
Now thát, is just beautiful.
Thanks! Was also so delicious!
Looks absolutely incredible! Which flowers and stems did you use in the salad? I see red lettuce, nasturtium, parsley but cant ID the flowers
Sounds and looks amazing, you're on fire lately 🔥
Thanks Matt! Glad you like everything so far
100k subs. Can't wait!!
Hahaha me too! Still can't believe it's already at 53 K
Super nice plates !
Thanks chef!
could you name the flowers you used? I see a east indian cherry, but I don't recognise the rest. Looks stunning!
Thank you so much! I use woodruff flowers, oxalis flowers, nasturtium flowers and marigold
I enjoyed the video. This is beautiful. How come you did not use any red wine in braising.
Very creative and high end coocikg. I really enjoy watching your videos. I have a question though, what are you doing with the rest of the food?
Beautiful! Question: how much in-bone short rib did you use for how many portions? Looking to make this dish for 8 pax and Creek Stone short rib is pretty expensive ;-) Thanks!
Does the size of the short ribs affect the outcome? Where I live most places only sell them chopped not one giant chunk like those. I assume if they get compressed together like that it's OK?
Wonderful
Thank you! Appreciate it
wow amazing
Thanks!
Hey Jules, amazing recipe. I assume you get your short ribs somewhere in The Netherlands? Do you have a good supplier (offline or online) for beautifully marbled short ribs here in NL?
Looks fantastic
Thank you!
Hey chef - about to try this recipe. I only have access to English cut short ribs (individual ribs sliced in half). Would you mind sharing what i meed to amend the recipe?
The flowers reminds me of a logo of a restaurant in the netherlands in zwolle... 😂 i think you know which one 😉
Amazing 😻
Thank you very much!
👏👏👏👏👏.Fantastic. Why do you use brine?
Hey Chef, quick question on the beef short rib weight? Thanks and Take Care!
Hi Chef, thanks a lot for the recipe. I like to make the nice trees in silicon moulds. You just told 60g of trimmings. If you want to make some other recipes - would butter or lard work fine instead of the trimmings with this recipe? THX in advance.
I would then use this one, works great and the tuille is very delicious!
th-cam.com/video/3mpJN10fuNY/w-d-xo.html
I don’t recall you cooking too many lamb dishes?
Would be good to see you prep and cook a French rack with that fine dining twist 👍
A did a couple, but there are definitely more coming! Thanks for the suggestion
Hi jules!!. When you put the meat to set in that container, is it already at room temperature isn’t it? Thanks 😅😊
Instead of adding sugar to counter the saltiness, could you also not reduce it as much and add a knife tip of Xanthan powder to thicken it?
That tuille should work with most proteins?
100% I did it with all lot of trimmings etc
Hi Jules, didn’t look tru the full library so I hope it’s not in already, but can you also make some dishes with the sous vide technique? Would love to see that from your hand🤙.
I do have a couple, also one with shortrib. That time I served it with pommes fondant, onion creme and corn. Hope you like it!
@@JulesCookingGlobal I’m gonna make them both…😋 both looks to good👍
What does the nitrite salt do for this recipe? I have never used it before and I see it is recommended for the prevention of botulism. Since this short rib is not an aged meat product I was wondering why it is necessary?
Hello! this looks beautiful. I have easier access to short rib chunks than a full rack. Can I still adapt the recipe to that cut?
English cut - I have access to English cut short ribs and i was wondering how to amend the recipe for that cut
Is very knowledgeable..my request to in put English subtitles
What is the one litre of liquid at 1:05? Appreciate your work.
Jus de veau or demi glace. French terms for reduced veal stock.
What balsamic are you using?!
Hi Jules. Where can one find similar moulds to the ones that you use, is there a particular company?
Find it on the website of Mold Brothers, Link in the description of this video
Awesome!
What kind of countertops did you go with?
what do you think if I do whit sirlion argentienean steak?
Exceptional recipe chef. Given there is a move to Nitrite and Nitrate free cooking would us home cooks get the same result brining in sea salt - dry or wet?
No really, it would work, but the result isn't going to be the same. Still very good though
Hi, if do it sous-vide, would I use the same temp and time (85C for 14h) ?
Yes indeed 👌🏼 only then you need to let everything cool down before vacuuming
Hello
What is short rib crisps that you used to make garnish
I made it from the fat and membranes I removed from the shortrib after cooking
Jules this is amazing. Love your cooking style. One question. Would an atomizer technique work for the oil and sushi vinegar mixture before adding the bouquet to the dish?
Also, what is the blender brand that you use? It seems perfect for smaller batch blends.
No idea what an atomizer technique is 😅 but I just mix it with a spoon before serving, nothing special
Definitely is! Find a full equipment list in the description
@@JulesCookingGlobal its just a fancy word for an oil spray bottle haha. But those oil spray things are very bad they don't work well at all
Ahhh, I think if it’s just oil it would work, but a mix I’m not sure…
6:49 u said glazed shallots? Or short rib?
wooow
Thanks!
Jules where are you from ? I am coming for kitchen lessons :D ...
jules where is the pigeon sauce? still waiting for that vid. thanks.
weer een kunstwerkje gozert.
Adding beef fat to brioche has to be illegal. That sounds amazing
hooo nice a young version of Bruno Albouze.
Haha appreciate it! Sir Albouze is a legend
Wish i could give u a 1000 likes for this ..
Waarmee zet je je boeketjes vast? Ik versta het niet
Geblancheerde bieslook ✌🏼
@@JulesCookingGlobal dank voor je reactie! Ik ben alvast wat kerst inspiratie aan het opdoen.
Waar doe je je boodschappen voor deze gerechten als ik vragen mag? Groothandels?
💯💯💯💯💯💯😀😀😀
5% salt solution for 24 seems excessive. I'm surprised it didn't turn out super salty in the end.
It's really the perfect amount for a wet brine, works great for an even brine on big portions
Ridiculous… I need to try this
Did you read my comment in the other video about letting the fat solidify in the fridge before removing it? 🤣
Haha I knew it, but still prefer the other one. I used it this time because the fat needs to be cold before adding it to the brioche
Don’t get me wrong; I love a good all-butter brioche. However, brioche made with braised beef fat? Yes please and thank you!
Why nobody ricerca from the brine?thanks
Omg...
❤👨🍳🔪
Needs a sauce
Definitely not, the shortrib glaze is already enough
@@JulesCookingGlobal I've tried. Lamb fat brioche and it was awful,I think it's misguided using animal fat in replace of butter for brioche,animal has a different melting point and is cloying in this context .