Didn’t convert Celsius to Fahrenheit like an idiot. Braised the short ribs for 2.5 hours at 180 degrees F. Can I increase to 350 F for 45 minutes or so to get the desired fall-apart tender meat??
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Eric is the Senior Editor at Food52
Hm, something like that! Don't worry that you cooked it on low—you've essentially "slow-cooked" it, which only ends up tasting very delicious. I'd amp it up to 300-325°F and cook for another 30 to 45 minutes. My short ribs, I always take them to 3 hrs at 250°F, so you're fine. Hope that helps.
Thank you! I increased to 350 for 45 minutes and that has improved the texture but I’m still not satisfied. I put it in 20 more minutes.