Finding the BEST way to cook Beef Ragu?
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- čas přidán 4. 08. 2021
- If you love short ribs and slow cooked braised meat this recipe was made for you. Cooking it can also sometimes make your whole house smell for a while, but sous vide takes care of that. Now the big question is, can we cook short ribs as a steak and how will it run out with beef ragu? Lets find out right now.
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HOW TO COOK BEEF RAGU SOUS VIDE
I cooked it for 24hrs @ (185°F / 85°C)
* Sauce for Ragu *
2 Cups Diced Carrots
2 Cups Diced Onions
2 Cups Diced Celery
2 tbsp tomato paste
1 1/2 Cup Beef Stock
2 tbsp Minced Garlic
1 tbsp Worcestershire Sauce
1 Cup Red Wine
Salt and Pepper to Taste
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#ShortRibs #SousVide #Recipe - Zábava
Ciao Guga, I suggest you mix your pasta with the sauce BEFORE serving it, this is what we usually do "chez moi", in Italy. Also, it generally tastes much better if you mix pasta and sauce together in the same pot you cooked your pasta or your sauce in and set you cooker to low heat. I noticed most non-italian people tend to follow said policy (serve sauce on pasta without mixing the two), but that really isn't what the average italian like me would do. I hope you appreciate my little piece of advice! A presto!
This is correct, the traditional Italian way to serve the pasta (from my family in Pesaro), otherwise the non-coated rim of pasta will dry out and not have a full taste.
serving separately makes the pasta stick together as well
Nothing worse than getting sauce just on top of the pasta and not mixed throughout
im not an Italian but i gotta agree with you there. mix pasta with sauce before serving vs sauce on pasta, HUGE difference. mix together before serving give extra flavor to the pasta
mantecare!!
Hi Guga, next time when you cook pasta, remember to mix the sauce and paste on a pan right after bringing the pasta out of the boiling pot with some pasta water. That will make it much much better.
thanks gordon
This ^
Couldn’t agree more!
As an Italian I agree also you don’t put ragu on top, you mix the pasta in.
Its the presentation
When he said "Watch this" and the wrong music starts playing
There wasn’t even a RAID SHADOW LEGENDS ad. It’s like Guga doesn’t know how to make a proper Guga video 🤷🏼♂️
08:12 That absolutely synchron WOOOW says everything :D
What’s the BEST way to get Guga and you to collab? Y’all would be a dynamic duo!
Bruh this is gugas channel too
@@jeyasurya9580 that was the joke…
@@jeyasurya9580 r/woooosh
@@jeyasurya9580 double r/woooooosh
INTERNET STRIKES AGAIN
Hey guga, you know in italy we have many tipes of "ragù", we have "ragù alla bolognese", "ragù napoletano" and the varius ragù with (rabbit, duck, wild boar ecc.) But that way you Cook the beef we have it in italy and is different in many regions, is called "stracotto" usually made with beef, horse, pig chiks or donkey.
Needs some decent red wine in that sauce …love the aroma and flavour the wine gives
Was thinking that too. Instead of the original beef broth why not deglaze with some red wine.
Yes... and no Worcestershire sauce...
The list of ingredients in the description has red wine but he doesn't mention it in the video.
Just wanted to say thank you. You introduced me to Wagyu and convinced me to try it and my family and I loved it. I have also learned quite a bit from you so thank you for your amazing channels.
I was expecting the pump-you-up guitar music that usually accompanies the phrase "I know it doesn't look good right now, but watch this!"
:(
Hi Guga! Long time italian fan here! I Saw that an italian guy suggested to mix sauce nad pasta in a pan before serving, but there is actually a smal trick that you can use to take the thing to a wole new level, and that is to trow sauce and pasta in a pan and add ( how much is depending on the ammount of pasta that you are preparing) some of the pasta water to it:
The wather contains amids that create a chemical bridge between the pasta and the souce, which results in the pasta beeing tightly bound to the sauce( if you lift a fork the souce will be dripping off your fettuccine, garanted).
I am writhing this because a the beginning of the video you suggested to search for textured pasta, so I suppose that getting this resoults was already a concern of yours. Trust me you will not regret it!!!
I forgot to say that you have to stir pasta, souce and water together at medioum to low heat unitll you se the "cream" forming aka seeing the sauce stick to the pasta
Yes! Love that track. Wesky - Still In My Head ... Beautiful food, and beautiful soundtrack. Thanks for another great video, Guga!
For this recipe/dish, I would go for a pressure cooker, 2 hours max. Then let it rest in the fridge overnight so the flavours intensify. Mirepoix, would add together with tomato paste a good dash of red wine and reduce before adding the beef stock.
You editing is next level. And the amount of effort you put into having a nice set is awesome. Congrats from a fellow Brazilian that has been watching you for over 2 years now :P
love the amazing preperation and such love for cooking love your vids guga!!!.
Love all your vids and I’m so inspired to cook because of them.
Second version has to be perfect 😍😍😍 so hungry after see this, good job guys
Love your videos
Appreciate your efforts 🙏
I have made this twice now since this video posted 2 weeks ago. 1st time I followed directions but used a English roast, oh so good!
2nd time I used a round roast and I substituted a cup of Melbec wine instead of the 1/2 cup beef stock in 1st simmer. Used a cup of beef stock for 2nd simmer. The wine added a wonderful depth of flavor and was preferred but both were outstanding!
Love the channel
This video is in the minority of SVE videos when he says “I know it doesn’t look that good right now” it looks amazing like actually. Not just it looks meh but you know it tastes amazing. This looked amazing
If you're talking about ragu (an Italian sauce), the cellery-carrot-onion mix is called sofritto. Also, ragu is a meat sauce, with some vegetables in it, not the other way around . It should contain ALOT of beef
what is just see is a vulgar imitation that are making me vomit
@@failomas1443 lol chill
where i live we just use a lot of onions and that's it
Not to mention, some pork also.
@@eltiolavara9 well seeing my country recipe becoming a laugh stock and people go wow amazing sorry can't stand
Thank you for the delicious recipe video. I watched the good video till the end. I had Korean spicy ramen today. Have a good time. Thank you.😋😋
Was really hoping for "WAGYU RAGU" lol.
Beautiful dish. Will surely impress at the dinner table!!!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
As an Italian I have to say the best way is the ways that we do in Italy, and that isn’t in the water bath nor on the grill but the meat cooking in the pan then softening for hours in the soffritto and tomato sauce. We never put Ragu right on top we mix the pasta into the ragu this way it gets coated. We would never put garlic like that or Worcestershire sauce, but I would still give yours a try! To make up for adding Worcestershire sauce to Italian food however I am requesting you make a Kangaroo meat roast recipe!
the best way is the way people like to eat + convient to cook. Welcome to Brazil, we will desacrate your traditions with our blasphemous use of cream cheese and ketchup.
is red wine okay in a ragu?
@@Monstermash355 in the beginning when you add the meat then you evaporate it out
I personally don't like seeing the pasta served with ragù on top because it's a mess to mix it well once it's on the plate...just mix it before serving the dish. Nevertheless pasta with ragù it's a must in italy
You must be fun at parties, huh?
@@JuniorJr... I'm just italian, believe me when I talk about pasta ahaha. Seriously tho it makes the dish a thousand times better
@@nagyzaninello9122 Being Italian doesn't magically make you an authority on any particular food.
@@remnant24 It's how you cook pasta. You mix it with the sauce and then serve it. Everyone knows that. Even Guga knows it, I don't know why he didn't do it.
@@nagyzaninello9122 but you have a hungarian father, right? :)
Looks definitely delicious! 😂😍
Vincenzo's Plate needs to see this! That sofrito is on point! 😍
Guga, I've been doing the same thing but with beef cheek. Best way to utilise a cheap cut but packed full of flavour! Give it a go 😉
Pappardelle al Gugaragù ! awesome! always remember: mix it before you serve it! :)
could u do a video about all of the best steak methods that u have tried on one steak
Guga thanks to you I figured out that I want to marry my girlfriend because she watches your videos with me just gotta wait for her to wake up to watch this one
I wish life were that easy
@@RX-500 It is for some people man, I think it's just luck
But you need a comparsion girlfriend to test which one is better
Did you guys smash
W
I have been making short rib ragu sous-vide for years now. But even better is OX TAIL. Trust me… 180Fx24hours with the exact same recipe for the braising mire poix. But get a nice truffle tomato sauce to go with it and top with some shaved Pecorino Romano (better than Parmesan because it’s tangy flavor helps balance the richness).
That sounds awesome, but isn’t ox tail kinda expensive these days? I’ve never used it, but I swear I heard that it’s demand and cost has skyrocketed in the past few years (probably thanks to the Instant Pot craze).
@@zrobeast more than it used to be, that’s for sure. But I get it once in a while from a butcher that gets tails almost as big as my fist. You could also supplement a sauce with it. Say… meatballs or sausage, and ox tail mixed in between.
I would love to see how you do a Sous Vide Beef Manhattan Open Face Sandwiches!
Guga, did you go to culinary school in Brazil or in the U.S.? I love your cooking techniques of the meats but the sides you make are unique.
Can u try dry brining steak then vac sealing and freezing. Then cook. Both sous vide and grilled. Also try season steak. Straight to vac seal and freezer. Hope you try I'm curious
Guga, please make a video dry aging with demi-glage!!
Not gonna lie, I've been enjoying that new "...but watch this" jingle (5:55). And the other music (4:34) always makes me think that this is a fashion show lol
Guga cooks the best food I’ve ever seen by far!!
Pasta to be mixed with the sauce is a must in my opinion..no matter how good the ragu is, flavours won't marry with the sauce on top, a bit of pasta water to emulsify aswell
Hey Guga/Sous Vide Everything, how about ad experiment with beef and avocado? Not sure you can dry age it but maybe sous vide?
Here in switzerland we call it "Ragout"
It's absolutely tasty and tender, you should be able to try mine :D
kind regards to you all :)
In France and other French speaking countries they call it ragout also.
"Ragout" means stew. The word on its own could refer to anything from Pot-au-feu to Ropa vieja, Goulash or even Couscous.
Judging from the cut the 135°F is a ragout, whereas the 185°F is supposed to be ragù except it's pulled beef. Italian ragù is made of ground beef, but since grinding shortribs is a crime I kinda get why did it end up like that.
Anyways he's neither italian nor french, and that pasta looks fine so whatever :D
Chef GUGA with the mirepoix! Good job Guga!
Daaaaang cant wait
Guga, have you ever torched steaks BEFORE you SV them? Just like you did on these short ribs, so when they come out there ready to plate?
Guga, could you provide a link to your oval meat/ovan flats/trays please!
Hey Guga, at 4:07 what type of pan are you using to cook the pasta?
Here is a video idea (for either channel) PASOLE! It's my favorite I've ever had... Go!
If done this kind of ragu today. But I used Wagyu ossobucu in a Dutch Ofen. It was epic 😍
What's the music that he used whenever he sets up the dish?
Can you cook sweetbread sous vide??
I'm Italian, if you want the ragù taste please don't use garlic! With only celery carrots and onion is the traditional taste!
Try to add good red wine reduction for more similitude with original recipe.
You are great in all your video! I follow you from several time!
Hey guga i was wondering if you would ever consider doing a video making montreal smoked meat its amazing and soooooooo good and i was wondering if its possible to do it with a wagyu brisket as well just a video suggestion that would be amazing
Guga, this makes me think you should do a "ragu-off" with Adam Ragusea!
Guga with TWO bomb dishes in a row. My man has no chill
8:04 when guga makes this face you know it's good. 🔥
I'm making this next! Thought I was getting a phone call from 2005 with that montage music.
Italian fun fact: Ragu needs a lot of tomato sauce, it has to be all red, meat, veggies, pasta, everything
But that way is good to nice job my man
Great video, I have Beef Ragu Recipes, I'm willing to share (For a seat at the table next to your Cousin 😅). You need pork fat, (Sausage, Bacon, Pancetta etc etc), for a good Ragu and marrow bones (either Pork or Beef). Simmer on low heat for 4 to 6 hours, adding broth or any liquid of choice including water or even wine. A Dutch Oven or a heavy pot on low heat will come out much better than Sous Vide in my opinion and based on my experience.
Never seen ragu before this is gonna be interesting
Next time try the root of the cellery. It has a way better flavour.
Dry age steak in mustard and a pork loin in mustard
Try making demiglaze sauce guga
Remember that pasta is not a side dish. You have to mix it with the sauce before serving. You have to "mantecare", like a risotto👍
This video has reminded me to tell you to do a collab with Stephen from Not Another Cooking Show. It'd be cool.
Improvements: 1. Grate carrot, don't chop, 2. Use Red Wine, 3. Use Veal, Pork and Beef, 4. Add cans of San Marizano tomatoes, 5. Mix pasta and Ragu before serving.
Can I just use beef and pork? Veal isn’t available in my country.
@@DaveDVideoMaker Of course. Its cooking, you can do watever you want.
Ngl even tho this not a sandwich video love the way he says sandwish😂
Can you please make a video putting all the ingredients in a Bag like you did but then throw it in the freezer for a month and then pull it out and finish cooking to see if it changes the flavor or if it is even still good
Please try qunoi with this recipe.
!!!! NEXT STEAK IDEA!!!!
Sous vide the steak directly in the water, with out the bag. BUT instead of water, use wine, juice, soda, ect. Surprise us Guga...😀
Hank from king of the hill used to say about propane taste the meat not the heat.
He’s not wrong. He sells propane and propane accessories
I’m glad the ribs cooked for a full day which is perfect because it allows it time to taste better 😁
My favorite food ever
Reads title: Beef ragu
My brain: beef ragyu?
Guga: I know it doesn’t look that good right now
Me: it looks fckn delicious
When are you comming to Chile Guga? 🇨🇱🇨🇱🇨🇱
No matter what it is Guga will sous vide it and make it epic.
no this is not epic this is completely trash plate, this time i can't stand this
Tomorrow, I am to try the high-temp method for Beef Bourgingion.
Guga looks very good. As an italian in emilia romagna plese this is a Gagù not a Ragù ahahahah but looks delicius... next time try to make pappardelle from scratch , takes no time and make them even better...
If you were Italian you would find a way to make sure that this isn't ready to serve until Sunday afternoon.
Hi Guga can You make the Butter of the Gods from a WAGYO bone ? Please trie it. Greets from germany
Why not use a red wine reduction with the beef too in the mirepoix A cup of it. Making it a think glaze with a bouquet garnie using the cooking juice and reducing it more. Could even be a full bottle of red wine. Good vid !
Niice guga
What if you are steak with a topping of melty and umami short rib?
I have a request Mestre. Can you please try a Ssamjang Dry-Aged Experiment?
Guga can I come cook with you?
I swear I won't steal Wagyu from your Freezer
try pineapple tenderizing on wagyu and cooking rice in beef tallow
Always add tomato paste after vegetables are cooked
Congratulations! You pronounced Worcestershire sauce correctly
0:01
"You can use so many cuts to make ragu but today I chose deez....
Deez NUTS"
Eating this right now, came out AMAZING. The only thing I did differently is I added a pack of Demi Glace to the sauce.
These productions are probably going to start getting flagged for not being labeled NSFW
Guga i need to sleep stop making good content.. so i can sleep .. and stop making me hungry when I'm already laying down on the bed ...
Angel wasn't gonna taste those veggies 😋
guga i challenge you make lemang!
If available try beef of a calf
dry age in hummus? :O
MAU MAU SAID IT, WE NEED (maybe wagyuu) ROPA VIEJA.
dry age steaks with mushroom