Used this lovely sounding recipe a couple nights ago. Followed it to a T except the short ribs came as one unbutchered hunk weighing a pounds worth of 3 ribs and I didn't realize I should have cut them apart. Braised for 3 hours at 275 and still rubbery and tough.
Dinner ended up being take out :/ I let the whole pot cool off and stuck it in the refrigerator. It's been 48 hours and I'm curious if I should braise a lil longer.
Have I overcooked em? Can I braise longer? Should I carve them into individual ribs before I do so?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)