48 Hr Short Ribs Turning into 72

robert.c.brown15

Hello,

So I have short ribs in at 62C for 48 hours as of tomorrow night. However, schedule has changed and now it looks like they are going to be 72 hour short ribs.

Should I just drop the temperature to 54C as leaving it at 62C would give me negative results after 72 hours? Or am I good at 62C? Or just drop it to 60C?

I know I won't get the same results of 72 hours short ribs at 54C, and that is fine. I just want to make an adjustment to keep from ruining the short ribs.

Thanks for the help!

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Comments

Johan_Edstrom_5586

I think this is a 201 question! - @Grant!

Me personally just guessing - I'd chill and re-heat, you already have a texture that is pleasant, a great rib and there is nothing saying you can't re-heat at 54 for a couple of hours.

tshewman

You could shill after 48 and warm/heat to serve, or drop to 54-47C and they would likely be very nice.

robert.c.brown15

Thanks for the ideas. It would be much easier to just drop the temp. to 54C than chilling and reheating.

I don't know how you guys do such long cooks. In my three attempts, only one 72 hour session went on as planned. My schedule just keps changing!

robert.c.brown15

Dropped it to 54C for the extra day. Didn't really come out that nicely. A little mushy. Edible, but definitely not that great. Next time I'll just do the chill and reheat.