Help! Short Rib Rescue Needed!
Dear people who cook more than I do,
We bought some very special short ribs from a grass-fed grass-finished cow, so we wanted to honor them with a fantastic recipe. We tried this one: http://offthemeathook.com/2011/09/recipe-the-best-short-ribs-youll-ever-eat/
Yum, right?
However, because we know this meat is lean, and all the other cuts from this cow have cooked quicker than recommended times, we were worried about overcooking. So we pulled the ribs out of the oven about half an hour early. Now we're worried they're not tender enough. They mostly fall off the bone, but they're not as tender as pulled pork, for sure. What do we do? How do we rescue this? They've been in the fridge overnight. Should we put them back in the oven? Try them in a slow cooker? Leave well enough alone?
6 Comments
Do you really want the meat to fall apart? I wouldn't. But if it's not to your liking, there's no reason you can't put the pot back into the oven.
At this point the meat will be firmer than it was yesterday, the gelatin having set overnight. It will melt after a while and then you'll be back to where you left off.
Unlike a cake, you CAN continue cooking the short ribs the next day (or even two or three days later).
Bon Appetit!
In other words, if you ever DO manage to over cooked braised short ribs, its because you went on vacation for a week and left them in the oven. Even then, they will probably still be the best short ribs you've ever eaten ;)
I don't see any reason why you can't just pop them in the oven for another couple hours. allow enough time for the pan to come back to your braising temperature, and then leave them in as long as you can.