Ok so they have been on for 2 1/2 hours at 210F. Time to pull them off...
Looking good but not done yet....
Pyrex dish with blackberry tart ale in the bottom...
Into the pool...
PTG bumped up to 350F and two Pyrex trays are in tightly covered with foil. Weird... A couple small short ribs went missing?
Going to let them ride for 45 minutes.
Then I decided to make a finishing sauce for the ribs. Started with sugar...
Blackberry tart ale...
Slowly simmer until reduced and thickened...
Once cool then refrigerate to thicken more. Should be like a glaze when cold. Should make a nice flavor profile to the short ribs when done.