I'm cooking (cooked) 3 plates of 4 bone short ribs, on at 9:30. 200 degrees and probe tender at 11:30.
WOW dinners at 7:00, I'm holding in the oven at 170 (wont go lower) bark never formed.
Should I hold all day or let cool and reheat?
(sorry no pics I don't no how to do this on my phone) you know, no fool like an old fool...
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Did you mean 2 hours, 9:30 to 11:30? 2 hours even seems too quick. I trust you've probed in many spots. Usually it takes time for the tough fat and collagen to soften, never seen it happen in 1-2hrs, that seems more like reheat time. If you keep them hot all day they will be shredded beef. Tough call on this one. If you take your coolest one and it will start easily peeling with a fork so you know its truly done-done, then I'd be tempted to cool and reheat to avoid them being pulled beef.
it was two hours (can't do math either) I put them on when the temp was around 290 but falling, settling down to 250.
Yeah, I've made these before and was expecting around 6/7 hours...
They shrunk back just like short ribs, they're not shredding, but not my finest cook. (insert frowney emoji face here)
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