I am doing a 48 hour beef short rib recipe, cooking at 144 F. I was headed towards 36 hours, when, overnight, the water level dropped and stopped the cooking!
The temperature came down, over (I think) a few hours. It was 86 F. I still have 12 hours of cooking to go, and I got things going again. So the ribs still will have about 12 hours at 144 F.
Will the meat be safe? Will it be spoiled in any way?
From what I read, getting them back to 144 F and holding them there for many hours will kill the pathogens.
I'd love to get some answers. I was REALLY looking forward to these ribs -- staring at them for a long time, anticipating eating them.
Please help!
Thanks,
David
