If they were short ribs Mazi, they probably had to be cooked a bit longer. I had to cook one batch of mine *10* hours when I used the casserole crock–did you use that? I notice the food does take a longer time to cook in that model for some reason. But I’d definitely do them for at least 8 hours–and this is gonna sound weird, but cook them on low–and don’t lift the cover until about 7 hrs are up. It could be that the meat was just too tough too. I had a batch of short ribs once that nothing seemed to improve. If possible, do a “test run” with one rib before the actual dinner–you can always keep it in the fridge and add it to the batch you make for reals.

Thanks Linda!