Cooked short ribs on too low temp for 2.5 hours. Can I increase time to proper temperature for a short time without ruining the texture?
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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