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/
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?