Short ribs in fridge for 5-6 days, still ok?
November 28, 2011 6:38 AM Subscribe
Can I still cook this? (short rib edition)
I bought a couple of pounds of square cut short ribs from the butcher on Wednesday. I thought I'd have time to cook them over the weekend, but things were too hectic.
They look ok, though as expected they're no longer the bright red that they were on Wednesday. I was planning to brown them, then braise for a few hours in red wine tomorrow.
They're still ok, right?
I bought a couple of pounds of square cut short ribs from the butcher on Wednesday. I thought I'd have time to cook them over the weekend, but things were too hectic.
They look ok, though as expected they're no longer the bright red that they were on Wednesday. I was planning to brown them, then braise for a few hours in red wine tomorrow.
They're still ok, right?
Your menu just went from "braised short ribs" to "braised dry aged short ribs". Fancy!
posted by ftm at 6:42 AM on November 28, 2011 [4 favorites]
posted by ftm at 6:42 AM on November 28, 2011 [4 favorites]
they're no longer the bright red that they were on Wednesday
That's fine, that just means oxygen got to it and natural light changed the pigment. Fry it up and eat it.
posted by zombieApoc at 6:46 AM on November 28, 2011
That's fine, that just means oxygen got to it and natural light changed the pigment. Fry it up and eat it.
posted by zombieApoc at 6:46 AM on November 28, 2011
Speaking from experience working at a butcher shop:
There's a knife-edge of a line where the meat might be a day or two old but still be usable. Smell the ribs. Feel them. If they smell a bit sour, or feel a bit slimy, wash them well in water (get the film off them), salt them well, and cook them all the way through.
This trick will work for most cut meat you get at the store.
(For future reference for those searching through old ask me's: for chicken, wash well, remove the skin, and soak in a strong salt brine for an hour or so. This will kill the growies, and brine the meat at the same time.)
posted by LN at 7:18 AM on November 28, 2011 [5 favorites]
There's a knife-edge of a line where the meat might be a day or two old but still be usable. Smell the ribs. Feel them. If they smell a bit sour, or feel a bit slimy, wash them well in water (get the film off them), salt them well, and cook them all the way through.
This trick will work for most cut meat you get at the store.
(For future reference for those searching through old ask me's: for chicken, wash well, remove the skin, and soak in a strong salt brine for an hour or so. This will kill the growies, and brine the meat at the same time.)
posted by LN at 7:18 AM on November 28, 2011 [5 favorites]
« Older Heirloom Engagement Ring--is this possible? | Samples used in "An Empty Bliss Beyond This World"... Newer »
This thread is closed to new comments.
posted by beaucoupkevin at 6:39 AM on November 28, 2011