short ribs - how long can I keep in fridge before cooking?
So I bought some short ribs last weekend, didn't get around to cooking them. They've been in my fridge, which according to the Taylor thermometer I have in there, averages about 36 degrees.
Are they still good? I have always heard of people "dry-aging" beef. I wouldn't keep raw chicken more than three days, but what about beef ribs?
Thanks for any advice.