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Help, quickly - rescue my dinner

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  • 01-08-2018 5:11pm
    #1
    jos28
    Registered Users Posts: 7,194 ✭✭✭


    I have beef ribs in the oven since 9am at 120 degrees and they are still tough. I've cooked them lots of times before and they usually fall off the bone after 3 hours . They had a dry spice rub (smoked paprika etc) and are in a passata based sauce. I've just sliced them into individual ribs and upped the temperature to see if that helps. Any ideas, any magic ingredient ?? - dinner is usually about 6.30 !!!


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    #2
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    jos28 wrote: »
    I have beef ribs in the oven since 9am at 120 degrees and they are still tough. I've cooked them lots of times before and they usually fall off the bone after 3 hours . They had a dry spice rub (smoked paprika etc) and are in a passata based sauce. I've just sliced them into individual ribs and upped the temperature to see if that helps. Any ideas, any magic ingredient ?? - dinner is usually about 6.30 !!!

    Overdone?


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    #3
    jos28
    Registered Users Posts: 7,194 ✭✭✭jos28


    No, they were still pinkish when I posted. Cutting them up and increasing the temp worked. I reckon the 120 degrees was way too low. I thought it would work like a slow cooker (must buy one) but it didn't. All's well that ends well . Yummy dinner after all


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    #4
    goat2
    Registered Users Posts: 4,939 ✭✭✭goat2


    jos28 wrote: »
    No, they were still pinkish when I posted. Cutting them up and increasing the temp worked. I reckon the 120 degrees was way too low. I thought it would work like a slow cooker (must buy one) but it didn't. All's well that ends well . Yummy dinner after all
    A slow cooker is one of the best investments you can make, I use mine a lot, no need of heating a big oven for just so little, and it is just set and forget, meat of all kinds come out lovely and tender


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    #5
    jos28
    Registered Users Posts: 7,194 ✭✭✭jos28


    Cheers Goat2, it's the next thing on my list.


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    #6
    L1011
    Registered Users Posts: 69,011 ✭✭✭✭L1011


    I'd be surprised if the slow cooker uses any less power than the oven and its another gadget to have lying around the 90% of the time you aren't using it. Once you've got a good door seal and a working thermostat the oven isn't actually going to be running the elements all that much.

    https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html

    The slow cooker outcomes vs long and low in an oven are quite nasty looking in some cases.


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    #7
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Feck the slow cooker. Presser cooker. Done in an hour


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