please help me salvage beef short rib soup
I tried looking through old threads for some advice but couldn't find anything specific to my situation. Yesterday afternoon I started to make a simple soup with tomato juice and short ribs. The instructions were to bring it to a simmer over medium high, then lower the heat and continue to simmer for about 4 hours, until short ribs were falling off the bone. I have done this successfully before. However yesterday when I was bringing it up to a simmer, a delivery guy came with a new mattress, I got distracted and the soup came to much more than a simmer. It seemed like the meat got tough after that. I continued to simmer on very low heat after that and about 3 hours into simmering, we decided to go out to eat. (We have out of town company, there is no way I was making them wait for soup that may or may not have worked out). So I put the soup in the fridge for the night. Although the other vegetables (which will be strained out) are pretty tender, the meat does not seem like it is anywhere near being tender enough to fall off the bone. So my question is this, if I continue to simmer on low heat this morning, will the ribs soften up eventually or are they going to remain tough? Any tips on what to do here?
I did a low simmer for a really long time, probably around 5 hours, before some of the meat did start falling off the bone. If I had more time, I think I could have kept simmering and the rest might have come off. But I ended up having to cut some of the meat off the bone myself which was a little bit of a pain. However, none of the meat was tough and my soup was saved so it was worth it!