Massimo Bottura’s Balsamic Glazed Short Ribs
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- เผยแพร่เมื่อ 6 พ.ค. 2019
- Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at www.ciaprochef.com/modena/
A diner doesn’t need a knife to enjoy Massimo Bottura’s sous-vide short ribs. Borrowing a lacquering technique from the Japanese kitchen, the famous chef finishes these fork-tender pork ribs with several layers of balsamic glaze.
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The way he looks at the man eating the ribs.... I wish my girlfriend looked at me this way. Truly passionate about sharing his ideas of food to other people and watching them enjoy 👏🏼
The way you worded your work behind your craft. Absolutely beautifully. You truly have a passion behind what you’re doing. I will visit your restaurant one day 👌🏼
That presentation. Love this guy!
he is FANTASTIC. I love his approach to this most noble of crafts.
I can imagine working for him is one of the most amazing thing as a chef ... He attitude forward his staff is pretty amazing
Why would you want to work for him?
I love the way of explaining the things in such simple manner he is a man with the golden heart
I've never wanted to eat something more. Great video.
Che uomo..uno chef.....un genio....un vero professionista
An amazing talent. He was featured on a NETFLIX series called Chef's Table.
He is literally the best chef in the world. Amazing talent is an insult at this stage :D
Taka!! Is the man!!! 💪👏👏👏🌟🏆
This video suggests that he knows Japanese, Italian and English
Massimo!!! Amazing récipe!! I will try to replicate it!! Tante Grazie!!!
👍😀that looked so good
I bet that taste so good!
“That’s amazing!”
Chef Bottura, sei bello, bello, bello!
What a Guy !!!!
Bravo!!!! Just art!!!!🙌🌟🌟🌟
1:20 "evolve tradition" - in a culinary world so elitist I think it's great he's trying to do his own thing. whether he hits or misses, he still has originality.
That's all of history. People trying new things to evolve tradition while most others try to hinder the progress citing "tradition tradition" even though whatever tradition it is isn't that old and was the result of someone else doing the same thing as current forward thinkers.
Nice
I would feel sorry to eat that astonishingly beautiful piece of art
That's the beauty of food. Its a temporary piece of art. Live in the moment, enjoy it, eat it, and keep it as a memory.
My old chef had this dish the same day this video was posted.
"Water is truth".... If I'm being water with you, that looks delicious!
The mad scientist
The actual dish?
BOTTURA SANTO SSUBITO!!!
Anyone know where we can get this recipe?
Anyone else notice that **THESE ARE NOT SHORT RIBS?!** These are SPARE ribs, not short ribs. Short ribs are always beef; spare ribs are always pork, and these are pork ribs.
well your right. but then again english is his second laguage. so i think he can be forgiven.
@@holymaryfullofshit3790 Of course! Massimo is one of my favorite chefs. Just making sure incorrect info is not propagated.
@@adamchurvis1 his chefs table episode was really impressive. the food looks so great id love to be able to taste it someday.
They actually appear to be baby back ribs, not spare ribs. You would think the CIA posting this video would know that these are NOT short ribs.
@@xslash10x That's one hell of an Eagle Eye you have there, my friend! You're absolutely correct, and you can verify it at 0:12 when they are in scale along with his hands. I completely missed that!
7:30 that's probably a criminal act by now
I am watching videos about JoJo's Bizarre Adventure part 5: Golden Wind...
Why the actual fuck did this video popped up in my recommendations?
And why did I clicked it? Why did I watch it until the end? Why is this guy so good and PASSIONEate?
as soon as i heard sous vide, I was like GUGA?!
LET'S DEW IT
What's the temperature of the sous-vide?
Probably between 60-80°C
@@rockythie1501 thanks, I looked it up, it's 69 👍24h
@@Poochie1 your welcome.
@@rockythie1501 you know? are short ribs from beef?
pork
Good morning,handsome guy #2😤😭
Numero 1 al mondo
Something like Jackson pollok. Alinea a restaurant
Круто!
Occhiello di privilegio come se fosse antani per lei. Ispettore tombale. Ispettore, con fuochi fatui.
Intanto, trini la confraternita, pulitina
Usa la tecnica del mamuzzino
Scusi quanto si ferma? Mi lasci indovinare...quintana o setta?
Short ribs are a beef cut. He's cooking spare ribs here.
This is not true the way you've stated. Beef and pork both have short and spare rib portions.
o yea failet scallop for mi lached for Balsamic uan Carrot Senari' onion stare Chuching dis Mit plate is on de teibol.. aaah Love tis Recipe.. 🤚
I am confused... is he going to use a lacquer? I couldn't quite tell.
It’s balsamic vinegar, a particular kind of vinegar aged in wooden barrels in Modena region. In Italian it’s aceto balsamico i.g.p.
Arrivo Massimo... ma non dal tuo restaurant, voglio i piatti che mangi tu a casa tua.
Why cook the ribs sous vide for 24 hours, if they stay at same temp in water it wont change anything if you cook them 3 or 24 hours right?
You have a fundamental misunderstanding of how sous vide works. Here is a great book that should bolster your knowledge of the subject: www.amazon.com/dp/1579653510
You Cook at low temperatures around 60 Celsius, so you long time cooking and no, the results are not the same with less cooking time
Breaks down the collagen which tenderizes it
To cook the meat it has to reach a certain temperature.
If you cook it at, say 200C in the oven in about 1 hour it will be 60C and in 24 hours it will be 200C (carbonized, and don't use an oven for 24h obviously).
If you cook it al 60C in 3 hours it will be around 40/50C and the closer you get to the temperature of the source, the longer it will take for the meat to absorb the heat, so it's not farfetched to say that it take 24h to get the meat to 60C cooking it at 60C
He dropped the lemon tart on his head
I have another question. Are short ribs from the beef?
pork!
John Cavenaghi no, I cooked it, it's beef, spare ribs are pork
@@Poochie1 Bottura himself says its pork at 00:30
John Cavenaghi hmmm, interesting thanks,didn't hear that, so I have to do it with pork as well. Went to the butcher and he gave me beef, but I was thinking the size was much different 😀
@@Poochie1 Size and color should be the main differences! But both are really good ;)
those aren't 'short ribs' as understood in english. These are pork baby back ribs. "Short ribs" are generally understood to be beef ribs on an english menu.
TAKA DROPPED THE LEMON TART!!!😳😲😬
Do cumentary Now!
You know.....
so what is the recipe?
You know?
You know
I am messing me around???
Mi piaci molto Massimo ma non dire che se pensi a Modena pensi al Parmigiano Reggiano... perché quello vero è solo di Reggio Emilia.
Il consorzio comprende Modena, mi sembra abbastanza giusta come cosa
300 €.
thanks Iron Man
the steve jobs of food
God himself
I'd prefer the ribs without the painting underneath. There's plenty of sauce on it already.
Bas van der Graaff there’s a reason behind everything he did ... all the flavor combinations add up
????? Yeah... That's all I have to say
Tarantino talking about movies , Paco de Lucia talking about the sounds of his childhood , Vigo Mortensen talking about acting , Jason Pollock or Picasso talking about painting , all of them looks like kids when they talk about what they do , so enthusiastic , so vibrant and i see the same vibe in Massimo.
The plate looks like it was thrown in the dishwashers sink
Trolling fail here. Tastes we cannot try, but colors speak vivid an true. Abstract painting and jazz are strong and good artistic inspiration. Maybe you prefer some perfectly round oreos
@@dittagecoeco2738 yea not really a "Troll Fail" because I work as a chef, and I stated my opinion that the plate looked like it was thrown in the kitchen sink. The pork looks very nice but the sauce plating makes no sense because it would all be cold before it hits the customers table.
And yes food can be artistic but there is a level where it goes from being food to just utter wank for the sake of it.
@@redhawksgamingnow i can understand better your point of view. Still, i can remember from some years of cooking school that they have heating machines to keep food at temperature while waiting for delivering, or, maybe fits more this case, they could use heated plates (which we used) when they plate food. Maybe the thing you really don't like Is the appereance of the plate and i am ok with that, because Bottura Is kinda extreme in his plating choices (like oops i dropped the lemon Tart, also cited in this video).
this is what we do best in my country,,,,,, talk talk talk.... bullshit bullshit bullshit
How many hours at sous vide? What about temperature? U say nothing...
24hs cooking, probably the lowest temperature possible.
Yo i would hate to wash those cutting boards
certo il suo impiattamento è bello e contemporaneo, ma è da anni che le facciamo così da @ladybistrò
Mia mamma le cucina alla stessa maniera ma senza il piatto colorato .....
Love him, love the dish, hate the plating. Anyone else? Where my OCD chefs at?
Parmigiano Reggiano....
Parma Reggio no Modena 🤔
Love is.....
When i am not.
131 dislike? ma siete fuori
Ur messing us around...OMG this video has gotten #Randy!!
Is he italian or french?coz sometimes there is a french person with italian name😂
Italian
He’s Italian from Modena I think
Raja tengku tun afiq muhd azwar Us Italians have different English accent based on the Region and dialects.
His wife is french
il primo video in cui un cuoco mima e parla invece di cucinare... ma non potevi farcele vedere cucinate 'ste benedette costine?
ilmelangolo non c’è molto da vedere in una cottura sous vide...è un sacchetto sotto vuoto messo a bagno in acqua a temperatura controllata per un sacco di ore
looks too mushy. it is ok to chew.
It looked the best when it only had 3 colors..
Looks like someone had diarrhea after eating skittles
Questa ricetta non mi ha impressionato...
novelty sauce work. THe pork was sick tho.
and how many michellin stars do you have? what a joke
Sam Dhiman dude I’ve managed a two Michelin star operation . I’ve also managed a one star operation. Neither situation would allow for this silliness w sauce work.maybe when I get to 3 , they’ll demand us shoot multicolor pure at a protein for meat still on the bone ?
Chris Navarette He gets to do this because of the position he’s in as the established number 1, but I agree that if any 2 star restaurant tried something like this they’d probably be laughed at. Oh well.
weaselsdawg didn’t even Debone the pork. They do a more refined cuisine @ Cellar Can Roca , with less deutchbaggery.
@@chrisnavarette6541 whom you call a douchebag has a long experience of being underrated because of being offbeat in a very traditionalist food culture here in Italy. In the end somehow he got huge respect. Because this is not naive, but the result of a struggle for being expressive trough the means of technique and tradition
Not a fan of those puree plating but the guy voted no 1 restaurant, so i guess you have to taste it to believe.
C'è più salsa che carne....
Please...I'm sure they're delicious but come on already! Enough of the show.
That look fuckedup.. sure it tastes good .. no doubt... but it looks so mess .
No thanks.
I'm sure it's good but the plating looks like shit. You don't need to trick yourself into thinking you're an artist to serve good food
24 hours is way too long for ribs. I can make them in 11 hours in a 185 degree Sous Vide bath. Then glazed them and finish in a 325 degree oven for 15 minutes.
Practice and Repeat is that a joke? How do you get water in your Sous Vide to 185 degree?
@@brandonlevy1180 I have a electric hot plate and set it up to 190 degrees. Then place a Dutch oven on top,drop the bag and a waterproof thermometer and cover. The temperature hovers between 182 to 185.
I guess they're Fahrenheit degrees 😜😜
Not really huge fan of transfering food into paint but it's OK. I might be just only simple Polish human being.
what a mess.
the rib is nice, but those sauce splashes are just pretentious and ineffective. Cold and crusted edges by the time it gets to the customer, absolute confusion of taste. give me 2 good dollops and be done with it.
maybe im biased because i just love massimo but i think most of them would hold up fine, maybe just the potato one would dry out a bit. plus i reckon he would keep the sauces warm and the plates are warm aswell. i do think it could use a side but it looks awesome and would love to try the combination of flavours
@@FYUUUN who are you even trying to slag off, say something with a hint of substance.
@@TheRealKhun stupid idiot i was replying to the other guy. omg sometimes you just can't help stupid people like you lmao
"Water is truth" and you are a cliché seller
Clown
This guy has lost the plot
Not humble at all
never thought ribs can look so unappetizing, they may be delicious tasting but the look of that plate with the ribs just doesn't do it for me. not that anyone cares lol and why serve the ribs upside down? I just dont get this video and never cared for liquefied versions of solid foods either, its just odd. in the end when he fed that guy, what was that all about? it was forced he called that guy over and it was like he had no choice but to participate; this is probably the oddest cooking vid I ever seen where there was no actual cooking but some strangely exuberant guy throwing sauces on a plate and then placing ribs upside down on top of the sauces and expects it to look delicious. to many here in the comments it does and for all of you, bless you this is what makes people so fascinating, where a plate can look completely disgusting to one, to many more it looks totally delicious...my mind is blown
lowkey i gotta agree with you, the colors are really nice and vibrant, but the plating doesnt really do it for me either. However, I have no doubts that it is actually delicious, but i feel like the splattered plating doesnt work for me at least
All presentation - where’s the cooking process ?? All talk…..no depth
Useless.