Tough Short Rib after rookie mistakes. Help me salvage dinner!?
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?