Jules I hope you grow fast and never stop uploading videos. I've never seen such quality and refinement in cooking skills here on TH-cam. Your content is one of a kind. Thank you
Awesome to have a food oriented TH-cam who actually knows what he’s doing, and isn’t just deep frying random things to get views. Really cool stuff you’re producing.
Such an amazing skills jules thank you for sharing your knowledge, you humbled most chefs, hope you keep making this videos jules. Sending best regards from venezuela hope ur channel gets 1M before this year ends
Made this recipe a few times now. Love it very much! The only thing I can’t get right is the cutting of the corn. Every time it falls into pieces… what am I doing wrong?
Thank you so much for sharing your recipes and skills with everyone!! You’re amazing! Also, if I don’t have a SousVide, which cooking method could I use?
Your videos are absolutely stunning! I saw you rinse the potatoes, but my question is if you dont remove the starch i wouldnt help to glaze the potato better when doing fondant? Thank you for the amazing content!
Brilliant Jules!! Thank you so much for all your inspiring videos! I'm gonna try this one for the coming Christmas and I have a question: what salt do you exactly use for the 24H curing? I live in France and searching "curing salt" gave me many different results, from Gros Sel (with or without nitrite), to Prague Powder, to Himalayan Pink salt... any help will be much appreciated!! Thanks again!!
@@johnnyjohn3135 I couldn't find the "salt colorozo" proposed by @timkok3, but I checked it online and found it is a salt with 0.6% nitrite. I checked with my bucher and it happened to be the salt he usually uses, so I just asked him for some and it worked perfectly. This dish so so good! I only replaced the corn (not the season here...) with romanesco. Good luck!
Jules, I just discovered your channel and now I'm addicted. Question... How long do you have the ribs in the pan basting with you glaze? Is there concern that the ribs will over cook? What's the internal temp you are aiming for?
The short ribs were braised long and slow to a shreddable consistency, they won’t overcook. He’s just heating up the short rib so it’s warm enough to eat
Hey Jules. De short rib is tegenwoordig erg prijzig. Ik wil dit maken met een ribstuk/runderlappen aan 1 stuk. Stel dat je dit gebruikt, zou je iets veranderen aan de bereiding?
Excellent dish! It inspired me to make a dish based off of south Indian Beef curry. However I must point out that the audio of your voice was cut off at the end of the video, and the video ended quite abruptly
Haha well if I remember correctly I paid €30, but it indeed takes so time to prepare it. Totally worth it though! I eat the trimmings on some delicious sourdough bread with the sauce
@julescooking Super urgent sorry, i ordered Wagyu Short Ribs and forgot the curing salt. Can i use normal salt instead for the 24h curing bath? Thanks hope you see this
Jules I hope you grow fast and never stop uploading videos. I've never seen such quality and refinement in cooking skills here on TH-cam. Your content is one of a kind. Thank you
Thanks Miguel! Really appreciate it!
This is true ！！
Amen to this. I'm so glad I found this channel today.
To be honest … this recipe is absolutely stunning … in my opinion the best channel for high kitchen in TH-cam. Really too notch !
Absolutely stunning jules!
Thanks a lot!
I was absolutely stunned to find this video. I don't know why you don't have millions of subscribers already!!!
Thanks a lot! You’re to kind
I wanted to say thank you for showing how to do this. Your technique is very spot good. I really took some notes on this .
Thanks a lot!
Chef, you deserve every bit of success you get. Your content is simply outstanding.!!!Thank you for sharing this with us mere mortals. 👌
Very geometrical kind of presentation. Good,none the less.
Thanks Jerome!
Awesome to have a food oriented TH-cam who actually knows what he’s doing, and isn’t just deep frying random things to get views. Really cool stuff you’re producing.
I love every tutorial that you have been posting. I wish you all the best and keep doing this. Thank you so much
Thanks a lot! Glad you liked it
Such an amazing talented chef Jules you inspire me every video. Still oozing with 2 michelin star chef skills.
Thanks Carl! Really appreciate it!
my man! Enjoying the fountain of knowledge I'm gaining from you, much obliged.
Appreciate it Divvock!
Just discovered your channel. Thanks so much for the time, effort, and love you put into this Jules. Much appreciated from Canada.
Thanks a lot Vadim! So kind of you to say
you're knife skills are amazing, wow!!
Thanks a lot! Appreciate it
Really nice and clean dish!
Glad you didn't add pink salt, which so many use for briming
Thanks! I love this way of brining
Such an amazing skills jules thank you for sharing your knowledge, you humbled most chefs, hope you keep making this videos jules. Sending best regards from venezuela hope ur channel gets 1M before this year ends
man I am so glad I randomly found your channel..love your energy and content..instantly subscribed...now I am binge watching lol
Hahaha that’s great to hear, spread the word
Looks like something i could do for a date night dinner! Thanks for the recipe Jule!
Sure can! Very good to prep and finish a la minute
Nice work! I've never seen how to form a shortrib like that! Looks amazing!
Wow! Keep doing what you are doing, it is amazing! Well done!
Thank you Petko!
Love everything about this dish the techniques the aesthetic and more than likely the flavor. Yum. Very noice chef.
Well done chef.
You are inspiration!!
I'm waiting some more fine dining plates and recipes
Thanks Asterios!
You are always excellent chef, go on
Thanks!
Such a great dish!!!!!!
Thanks Miguel!
the ending without the sound cracked me up :D, nice job, beautiful dish
Very nice presentation chef. Very clean plate.
Thanks!
Do you recommend chuck or plate short ribs for this recipe?
Made this recipe a few times now. Love it very much! The only thing I can’t get right is the cutting of the corn. Every time it falls into pieces… what am I doing wrong?
Hope u continue help other people With ur best videos....love the way u cook and explain ...good luck
Thanks a lot Sammy!
Masha allha so nice delicious recipe look yummy
Thanks a lot!
Mate, fantastic work.
You're an artist
beatiful dish
Thanks jerry!
Thank you so much mate ! That's fantastic
Thanks Andrea!
More videos like this! the fine dining ones are the best.
This is the most clever short ri recipe I^ve ever come across. Thank you chef!
You are so amazing… I love your beautiful videos ! 😍😍😍
wow very good sharing.
Mate, such an inspiration. You should have way more views than you do right now!
Thanks Hidde! Spread the word 🙏🏼
Your recipes are always looking so delicious 😍
Thanks a lot!
Oh great. I wish I have money to buy a roner, but it's so expensive in my country, but great video looks delicious.
Thanks! You can also braise the short rib, still delicious!
@@JulesCookingGlobal in the oven with the jus? Thanks a lot
You always make me hungry chef 😋😋
Thanks Nathan!
Amazing and beautiful!!
Thanks!
Good job chef!!! Thank you.👍
Thanks a lot!
Brutal skills. Congratulations
Thanks a lot!
Looking good!!
Thanks Erik!!
I absolutely love it!
Thanks a lot!
Wow!! Superb!
Chef did you say balsamic lace??? What is it and how do e make it???
This looks and sounds wonderful. I’d like to attempt making this recipe. Is there a full recipe? Perhaps on your website? Thank you in advance!
Hello Jules! Congratulations! Keep the good content, it’s amazing! By the way, what is the knife you use when uou cut the potatos? Thanks!
Thank you so much for sharing your recipes and skills with everyone!! You’re amazing! Also, if I don’t have a SousVide, which cooking method could I use?
You can also just stew it, I would say 4 hours on a simmer should be enough
@@JulesCookingGlobal thank you!
What knife are you using? It's beautiful.
That looks really great! Good job, keep on uploading videos 😊
Definitely more coming, thank you!
Amazing channel, really beautiful plating. Hope you channel grows more and I get to see more videos!! 😄😄
Is jus de veau the same salty water you marinate the ribs in it at the first , could u clarify it please
Can i use striploin if I don’t have shortrib.?
THANK YOU for your great recipies ,,may i ask you please what king of salt are you using? thank you in advance..
Thanks! Normal kosher salt for seasoning and for brining the meat I use nitrite salt
Hi jules, I tried sweet corn doesn't come nicely after boiled. How to do please?
Amazing! Thank you Chef
Your videos are absolutely stunning! I saw you rinse the potatoes, but my question is if you dont remove the starch i wouldnt help to glaze the potato better when doing fondant? Thank you for the amazing content!
Thanks! The starch will indeed help with binding the liquid. But when frying it will also color the potatoes faster and give it a more uneven fry
@@JulesCookingGlobal thank you very much! And once again your videos are amazing!
Merci beaucoup chef je kiff bien Tea recette
Unspeciable work🥰🥰🙏❤️
You’re to kind!
another great recipe. thanks chef 👌🇳🇱🔪🇵🇱✌
Appreciate it!
0:18
*"then add 100 grams of **_curing salt_** "*
_Curing salt_ - is it *a mixture of sodium chloride (table salt) and sodium nitrite?*
Is it possible to make a jus de veau similar but faster?
Hi Chef, what kind of curing salt should I use (living in the Netherlands)?
Hey Bram, je kan het best bij de slager of groothandel om kleurzout vragen. Weten ze precies wat je nodig hebt
I’ve died and gone to heaven!! 👏👏
Chef I really like how you make the dish !! But can you please let me know what is the shoot of oh ?
Jus de veau, Veal Stock
Thank you so much
👏👏👏👏👏 king chef
Thanks a lot!
Beautiful
Thanks!
Brilliant Jules!! Thank you so much for all your inspiring videos!
I'm gonna try this one for the coming Christmas and I have a question: what salt do you exactly use for the 24H curing? I live in France and searching "curing salt" gave me many different results, from Gros Sel (with or without nitrite), to Prague Powder, to Himalayan Pink salt... any help will be much appreciated!! Thanks again!!
Search for salt colorozo that's what you'll need
What kind of salt did you end up using?
@@johnnyjohn3135 I couldn't find the "salt colorozo" proposed by @timkok3, but I checked it online and found it is a salt with 0.6% nitrite. I checked with my bucher and it happened to be the salt he usually uses, so I just asked him for some and it worked perfectly. This dish so so good! I only replaced the corn (not the season here...) with romanesco. Good luck!
Fantastic ! Great channel !
Jules, I just discovered your channel and now I'm addicted. Question... How long do you have the ribs in the pan basting with you glaze? Is there concern that the ribs will over cook? What's the internal temp you are aiming for?
The short ribs were braised long and slow to a shreddable consistency, they won’t overcook. He’s just heating up the short rib so it’s warm enough to eat
Just wondering where did you get your plates chef?
Hey Jules. De short rib is tegenwoordig erg prijzig. Ik wil dit maken met een ribstuk/runderlappen aan 1 stuk. Stel dat je dit gebruikt, zou je iets veranderen aan de bereiding?
Thank you so much 👍🎆
Jules, what is the name brand of the water bath machine? Great dish! A recipe for the jus de veau, please!
Jus de veau video coming this Saturday! Unfortunately the brand name is no longer on the machine and I can’t remember, sorry!
Sous vide machine
Hey buddy, what edible flower are you using there?
Thanks !
Appreciate it!
there is no audio in the end just so you know :D
thanks man! Was a little bit of a unfortunate mistake...
which vacum machine you use? i cant vacum liquids with mine
You can freeze the liquid then add it to your vacuum machine, works every time.
Great video, quick question, in the ingredients you write 100g of curing salt would that amount poison you? Even if it's only used for brining.
It’s 50 gram a liter, if you drink it it’s indeed not really healthy... for brining it’s perfect
@@JulesCookingGlobal chef. What is that STOCK you are using? I caught ????? de veau I think.
Hi! Was it really 85 degrees sous vide as you said in the video? Or do you mean 58 degrees?
85 degrees Celsius
amazing
Thank you!
Such an incredible dish anyways man! The audio out at the end of the video btw
I would use plain salt instead of curing salt.
Excellent dish! It inspired me to make a dish based off of south Indian Beef curry.
However I must point out that the audio of your voice was cut off at the end of the video, and the video ended quite abruptly
Exactly. From minute 5’45” on
Thanks! Sounds very nice! And yes that was an unfortunate mistake...
What is that brown liquid u keeps on using i can't spell it🤔
It’s jus de veau, I’ll upload a how to video next Tuesday
Very love yr cooking 🎥 💕💪💪
Thank you very good
Appreciate it Stele!
Hello. It's really good!
Chef I have question. Why you put meat in water. Thank you 🥰
A wet brine is more reliable and works better for large quantities
Amazing recipe.
Note AUDIO Issue - in the final clip 5:45 the voice track is missing.
Hi Chef, your presentations are brilliant. Really appreciate if you can display the ingredients list. Thanks.
Thanks! Find it in the description of the video
We're looking at about $100 of short ribs there, that take 2 days to prepare--what do you do with all the trimmings?
Haha well if I remember correctly I paid €30, but it indeed takes so time to prepare it. Totally worth it though! I eat the trimmings on some delicious sourdough bread with the sauce
@julescooking
Super urgent sorry, i ordered Wagyu Short Ribs and forgot the curing salt. Can i use normal salt instead for the 24h curing bath?
Thanks hope you see this
Prachtig recept weer.👍🏻👍🏻
Dankjewel Arco!
GENIUS
Let me ask ? what is sheet of oat ?
He's saying " jus de veau". Don't rely on the closed captioning.
What is the name of liquid. sheep of oil?
Just de veau "veal stock"