Massimo Bottura’s Balsamic Glazed Short Ribs 

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 👌🏼

I can imagine working for him is one of the most amazing thing as a chef ... He attitude forward his staff is pretty amazing

That presentation. Love this guy!

he is FANTASTIC. I love his approach to this most noble of crafts.

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.

An amazing talent. He was featured on a NETFLIX series called Chef's Table.

Taka!! Is the man!!! 💪👏👏👏🌟🏆

Che uomo..uno chef.....un genio....un vero professionista

Massimo!!! Amazing récipe!! I will try to replicate it!! Tante Grazie!!!

I bet that taste so good!

“That’s amazing!”

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 looked so good

Chef Bottura, sei bello, bello, bello!

I would feel sorry to eat that astonishingly beautiful piece of art

What a Guy !!!!

My old chef had this dish the same day this video was posted.

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.

"Water is truth".... If I'm being water with you, that looks delicious!

The mad scientist

Bravo!!!! Just art!!!!🙌🌟🌟🌟

The actual dish?

Anyone know where we can get this recipe?

as soon as i heard sous vide, I was like GUGA?!

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?

BOTTURA SANTO SSUBITO!!!

7:30 that's probably a criminal act by now

Short ribs are a beef cut. He's cooking spare ribs here.

Nice

What's the temperature of the sous-vide?

I am confused... is he going to use a lacquer? I couldn't quite tell.

Good morning,handsome guy #2😤😭

He dropped the lemon tart on his head

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.

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?

I have another question. Are short ribs from the beef?

Occhiello di privilegio come se fosse antani per lei. Ispettore tombale. Ispettore, con fuochi fatui.

Numero 1 al mondo

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.. 🤚

Arrivo Massimo... ma non dal tuo restaurant, voglio i piatti che mangi tu a casa tua.

Something like Jackson pollok. Alinea a restaurant

I'd prefer the ribs without the painting underneath. There's plenty of sauce on it already.

TAKA DROPPED THE LEMON TART!!!😳😲😬

thanks Iron Man

I am messing me around???

You know.....

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.

so what is the recipe?

the steve jobs of food

Do cumentary Now!

You know?

God himself

You know

Mi piaci molto Massimo ma non dire che se pensi a Modena pensi al Parmigiano Reggiano... perché quello vero è solo di Reggio Emilia.

The plate looks like it was thrown in the dishwashers sink

????? Yeah... That's all I have to say

300 €.

How many hours at sous vide? What about temperature? U say nothing...

Love him, love the dish, hate the plating. Anyone else? Where my OCD chefs at?

Круто!

It looked the best when it only had 3 colors..

this is what we do best in my country,,,,,, talk talk talk.... bullshit bullshit bullshit

Mia mamma le cucina alla stessa maniera ma senza il piatto colorato .....

Love is..... When i am not.

Yo i would hate to wash those cutting boards

Looks like someone had diarrhea after eating skittles

certo il suo impiattamento è bello e contemporaneo, ma è da anni che le facciamo così da @ladybistrò

131 dislike? ma siete fuori

Questa ricetta non mi ha impressionato...

Parmigiano Reggiano.... Parma Reggio no Modena 🤔

looks too mushy. it is ok to chew.

Is he italian or french?coz sometimes there is a french person with italian name😂

il primo video in cui un cuoco mima e parla invece di cucinare... ma non potevi farcele vedere cucinate 'ste benedette costine?

Not a fan of those puree plating but the guy voted no 1 restaurant, so i guess you have to taste it to believe.

Ur messing us around...OMG this video has gotten #Randy!!

C'è più salsa che carne....

novelty sauce work. THe pork was sick tho.

Please...I'm sure they're delicious but come on already! Enough of the show.

Not really huge fan of transfering food into paint but it's OK. I might be just only simple Polish human being.

No thanks.

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.

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

That look fuckedup.. sure it tastes good .. no doubt... but it looks so 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.

"Water is truth" and you are a cliché seller

what a mess.

This guy has lost the plot

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

Clown

Not humble at all

All presentation - where’s the cooking process ?? All talk…..no depth

Useless.