Final Sauce Ingredients: Juices from Bag, 1/4 cup Heavy Cream, (Thickening Slurry 1 tbsp potato starch 2 tbsp water) Before adding heavy cream and slurry strain. Best sauce ever!

Guga: “Do not, I repeat, do NOT add ANY additional salt.” Me, sitting in bed eating cereal: ok, got it

I made this for my wife and some friends following every step exactly. It was beyond amazing. Words can’t describe how good this is. They’ve all been asking me when we’re doing this again.

This went STRAIGHT TO LIKE! One great thing about ANGEL on this one: he doesn't overreact when tasting the food.

Everyone else: this sauce can go on anything. Guga: you can put anything on this sauce.

angel just came for some good lunch 😂😂 there was no hesitation

I just finished eating this and it was the BEST meal I've ever made. It was just perfect, fall apart tender, the sear survived 48 hours in the SV pot, the sauce, the potatoes (I didn't sous vide those though). I've had short rib in some nice NYC restaurants and it is never this good.

Angle smelt that food from a mile away. You know that. Lol.

Girl : that's so small Guga : i know they don't look good right now, but watch this .. *Searing music* 5:17

Maomao was a young buck when this all began it seems, dude's grown so much intellectually, physically. Awesome to watch his expertise grow!!! Amazing teaching, Guga!

That slight laughing sound you made when saying “come on”...yeah I’d do that too if I had something as good as this. Looks incredible.

having a dad like you is a blessing. thank you fordoing what you do and not just the cooking part but the bringing of your family together part.

I usually cook short ribs at 185 degrees for 12 hours, then hold them at 160 till I'm ready to eat, usually 2-3 hours and they become as tender as you showed. I tried once leaving them at 185 for the whole time till I came back from work, 15 hours and they disintegrated completely, I couldn't get them out of the bag in one digit pieces.

guga: "exaggerated amount" also guga: ' exact amount in the description'

Just had this for dinner with my wife. Fantastic! And that gravy! I recommend following the recipe here closely since it's hard to improve on. My wife wants me to make this again for my son's first Father's Day, coming up!

Angel: "Damn you guys are big as hell" Guga: *serves Angel* The dark side is strong with Guga lol. Fatten him up just like abuelita taught you lol.

What a great family. I only wish my family had this kind of togetherness.

Guga always seems happy that he made the video he’s doing, his cheerful nature with his culinary talent earns him a few Michelin stars, great demonstration of the foods we love

I had this exact dish for dinner last night and it was beyond delish. This was THE BEST short ribs I've every had! After over 48 hours at 160 degrees, the meat was so tender and juicy, I could have eaten it with only a fork. The gravy was incredibly tasty as well. The potatoes were overcooked by quite a bit. Next time I'll reduce the sous-vide time by about 10 minutes and instead of baking for 15 minutes I'll use the broiler just to get them crispy.

Literally the best sous vide recipe I've ever made. I usually tweak sous vide recipes but this one I followed to the tee down to the potatoes and my husband and son loved this recipe. Meat was so tender and sauce was oh so good!

Guga: Makes a sauce to cook the short ribs. Then uses that sauce to make another better sauce to pour on top of the short ribs. Me: sauceception? Is that legal? Have my wildest dreams come true?

Your fanbase: 10% of people who will make this 15% of people who can make this but are too lazy 25% of people who watch this to make this in the future 50% of people who has too much spare time,who are dying of hunger and can't cook

Guga as usual says: "I know they don't look that good right now!" Maomao (off camera): "Yeah they do!" 😂

At 1:50 , you mentioned putting brown sugar in the marinade but the amount is not in the description down below so I had to guess :-( . I have another 3 hours left on my 48 hour cook. Can't wait to eat!

Guga, meus parabéns pelo canal, excelentes vídeos e receitas. Sou muito grato a vc e ou Bruno do So vide, pois me retornaram uma antiga paixão em abrir um negócio de alimentos. vejo seus vídeos a um tempo e só ontem através de um vídeo do Bruno que descobri que vc além de brasileiro é meu conterrâneo de Uberaba, Deus te abençoe sempre.

Finally got around to making this today and omg it was amazing. Thank you so much for the recipe. Absolutely loved it.

You guys are fantastic. Have you thought about putting together a cookbook of your best dishes and sides?? This short ribs video is tops!! Keep the videos coming.

Once you make ribs sous vide, you can never got back. Nothing will ever get you the same tenderness and melt in your mouth experience!

If you break in this house I guarantee you two things: A wonderful aroma coming from the kitchen & death by a thousand knives Itachi in tsukyomi style.

Guga: "...and I know they don't look that good right now" Maomao: "yes they dooo"

I love all these guys.....we need to have live shows with all of them, feels like such an amazing family.

Muchas gracias, we are watching from Uvalde, Texas. We did our 1st 2”thick Ribeye on the dishwasher last week and Julie bought the sous vide machine, certainly we are doing the short ribs this week! Keep them good videos coming!!!

"To help burn off the alcohol I lit it on fire."

I've cooked this twice since this video came out - incredible.

I made these from a bone in standing rib roast bones yesterday, and the recipe was amazing! Thanks Guga!! My family was very happy!

Five Stars!. I just tried this... and the only thing I can say is WOW!!!. The Shortribs are sooooo(!!) tender and the sauce is unspeakably good. I even did the potatoes... two great recipes in one video. (Thks) This is a great meal when you have guests... After 48H the balsamic vinaigrette gives the meat and sauce a sweet(but not sweet ) flavour.. hard to explain it, It almost tastes like maple (but not sweet). Excellent.!

0:56 he called fond dirty, I’m calling binging with babish

So let’s dooweat!

Guga, you're photography and editing has become unparalleled! - The lessons are so simple and so well explained and the hero shots are breathtaking. If you were making movies your wall would be covered with knives and academy awards. Your videos have become so satisfying you almost can consume them!

Hey you guys are great!...been following y’all for several months now...just made these short ribs with the sauce...ABSOLUTELY AMAZING!...best thing I’ve cooked so far...the sauce stole the show!...

You're missing the brown sugar from the recipe in the description.

Hi Guga, do an Indonesian style beef rendang. Done right, it's one of the most delicious things in this world. It is cooked low and slow with beef shins or ribs.

Did this a while ago, unbelievably good! Have plans to redo this recipe sometime soon again - and this time remember the brown sugar in the sauce...

Hi Guga, thank you for the video, good job as always. Just did the recipe. The meat falls off the bone... amazing! first bite: flavour explosion but on the third bite you look for the water... and i didn't add too much salt. i never thought something could have too much flavour. IMHO i would get first quality meat and let its flavour come out by itself, i'd be more restraint on the sauce: - no sugar, with the onion and wine is more than enough sweetness - no Woscertershire suace, too rich, it doesn't need it - no orange, it distracts from the meat flavour, if so, just a scratch - apple cider vinegar instead of the balsamic I blended together the sauce instead of straining the onion out and once reduced the consistency was amazing, I didn't need to make the corn starch slurry for thickening. Maybe my problem was aussie meat doesn't need anything. Beef is the best thing we have here in Oz.

'I know they don't look that good right now... ' Me: Yes they Fxcking do

Hi, both of your channels are awesome. How did you get the red wine to ignite? Did you float some 151 on top? Alcohol in wine doesn't typically take to flame. Also, the ingedients list doesn't include the chicken stock or the brown sugar, how much for each when making the sauce? Thank you!

I have more fun watching your videos with you the cooking, and family. Pure happiness.

5:11 Maumauzinho NAILED IT SO WELL 😁 IMO one of the BEST Guga moments 😄

This looks incredible. You're killing it.

guga* eating short rib me*watching this vid while eating an apple

Hi Guga, I just tried to make my own Short Ribs, and I had a lady over to do a blind taste test. (With me ofc. ;) I used the same piece of meat and cut out 3 bones from it. I cooked it at 160 degree f. for 48 Hours. Nr. 1 I used Sweet Baby Ray's (Sweet and Spicy) Nr. 2 I used Old Texas BBQ Sauce Nr. 3 I used Worchestershire Sause and Guga Rub and some Salt We BOTH agreed that Guga Rub was the best one of them!!! To be fair, I didnt let them sit in the refriguator overnight, i vacum sealed them and put them in the container.. I will say to everyone, TRY GUGA'S RUB!! :)

You guys are AWESOME!!! LOVE, your videos and the chemistry all 3 of you have together!!

Hi Guga did you torch or grill the short ribs after you took them out of Sous vide bag and before pour sauce on them? Watched the video 5 times and seems to skip something as they look different. Please guide. 🙏🏼

Making the potatoes, add Parmesan cheese while baking. Even better.

Looks fantastic! I guess I'll be shopping for some short ribs! Keep 'em coming Guga! Always a treat!

I made these short ribs and the gravy - followed instructions - WOW what a great meal! Thanks for sharing your expertise! Love you man!!!

“Let’s do it”

When you made the marinate you used juices from another cook. What amount and can beef or chicken broth be subbed? Thanks in advance and you videos are so awesome and informative!!!

That's on god one of the best looking dishes I've ever seen and I've watched thousands of cooking videos. Well done!

I made the short ribs this weekend. I used boneless instead of bone-in, corn starch instead of potato starch, and only sous-vided them for 24 hours. They were fantastic!! I'll make the spuds in the near future. Thanks!

I’m sure Guga’s been reading “The Food Lab” from the master Kenji Lopez-Alt

5:43 guga is like alright everybody here we here and I’m like what

Just made these, its been a hard 2 days waiting for these but oh my days the flavour, so good!! Thank you for the video!

LOVE Guga making fun of Angel's talking. 😂😂😂

looks amazing. guga how do you keep the short ribs hot while preparing the sauce?

Is no one gonna talk about Maomao’s LEGO hair cut ?

The joy these guys take in what they do is a beautiful thing. The beef too. Maybe throw some bone marrow in that sous vide stock my man. It is a moment.

That looks insainly delicious! Well done! Love your channels, love your character and I Love to see how is you guys as a family!

Your sauce ingredients is missing the brown sugar

Guga, can u make sauces without included an alcohol and & pork ? TQ😄

7 of my neighbors and I had a beef short rib cookoff. . . I made this and WON!! thanks 🤗

In the south there are some legendary cooks in the south when it comes to cooking beef especially in North and South Carolina the black Brothers down there are phenomenal

Maomao, no worries bro. I’d be salty too if some dude walked after all the cooking and ate the last piece of meat.

wooo hoooo Angel on this channel.. The dream team is together.. Lets see more Angel here. Make him a regular with Momo

We did those from heaven ribs! Sauce is to die for it! Great meal! Easy to follow recipe! Thank you, thank you

Lol I love how Angel just shows up when he isnt supposed to be in the video 🤣🤣

man you are so lucky short ribs brisket steaks every week the last time I ate a steak was a year ago

The last time I was this early his ribs had not yet ascended to heaven.

With potatoes steaming is a viable alternative to sous vide, minimal dilutions of flavor and you dont need to run sous vide in parallel

I made this entire meal and it turned out amazing! Hated staring at it in the sous vide for two days, but well worth it. And I'll only be making potatoes with my sous vide from now on.

I always hear short ribs. How about long ribs😂😂

3:04 that's what she said

Angel is out here thinking that he has to get himself onto Sous Vide Everything more often.

Guga, just made this using chuck ribs. They turned out so good. Thank you for all the effort you put in to this channel!!

Wow! Is all of that beard? Amazing!

Omg I’m so hungry and watching this isn’t helping 😞

I'm so addicted to your channel, absolutely love it. I'm now experimenting one by one with your suggestions. I would love to come to Brazil and meet you guys and have a dinner!

Good to know I have short ribs in the freezer and was wondering how to make them! Looks awesome!

Guga: "I know they don't look that good right now, but watch this..." Me: Seriously?! Are we watching the same video?

What the hell happen to maomao? He is like 20 pounds more from last video

5:16 when the music plays i think of myself naked square dancing

i love that he heard they were doing something and just showed up for some grub 😂😂 fam

7:48 that ruined me. 😭

I know why i like these more... ninja is not in them anymore

Lol your face at 5:12 was priceless when he cut you off

Lol angel saw what they was trying n was like yeah im interupting this one to get in on it im not missing out on this... lol id of done the same thing hahaha

Looks fantastic! Thanks again Guga! So many recipes to try...

If you dont want potatoes in sous vide for hours, buy some microvawe zipp bags. Same effect in 7min. I do my roast potatos like that as well. Keeps flavours in. Just heat oil in roasting pan. Cover potatos in flour, cornmea.. whatever, throw on hot ouil and flip to get all sides crusted.

Great session! Thanks, this will be tried soon.. Cheers from Norway!

I yelled "they do!" too🤣