query: Beef Short ribs still chewy after internal temperature reach 201F
positive_passages.docid: 152548
positive_passages.text: Why are my beef short ribs still chewy after 5 hours?
negative_passages.docid: 4358
negative_passages.text: Do "Best by: XX-XX-XX" foods have an expiration date?
negative_passages.docid: 36910
negative_passages.text: How can you tell if if a meal is thawed?
negative_passages.docid: 47050
negative_passages.text: Food safety after pork loin left in crock pot that was turned off
negative_passages.docid: 130645
negative_passages.text: How do you correctly use a meat thermometer?
negative_passages.docid: 67957
negative_passages.text: How can I know how long home-cooked food will stay good in fridge?
negative_passages.docid: 83568
negative_passages.text: Food safety concerns regarding cooked steak stored in the fridge
negative_passages.docid: 18960
negative_passages.text: power outage/frozen meat
negative_passages.docid: 86076
negative_passages.text: Does active dry yeast really expire?
negative_passages.docid: 129556
negative_passages.text: Is acid-marinated raw chicken still safe after several days?
negative_passages.docid: 3495
negative_passages.text: How long can I store a food in the pantry, refrigerator, or freezer?
negative_passages.docid: 23019
negative_passages.text: Is it bad to leave the crock pot on "warm" (not low) all day?
negative_passages.docid: 98112
negative_passages.text: I need to quickly and safely thaw frozen ground beef, what are my options?
negative_passages.docid: 86795
negative_passages.text: How long can I store soaked beans before cooking?
negative_passages.docid: 126546
negative_passages.text: Seasoning a carbon steel wok
negative_passages.docid: 114964
negative_passages.text: Cooking more than one dish that require different temperatures
negative_passages.docid: 116565
negative_passages.text: How to achieve a thin caramel sauce/coating that stays fluid when refrigerated