Noam, yes, let the meat continue to cook. It's safe as-is. Another 4 hours will only make the meat slightly more tender.
If i were cooking those short ribs i would drop the temperature below 60C to preserve both the the remaining internal moisture content and tenderness.
At that high temperature you are going to have a lot of meat juices in the bags. When you decant the ribs reserve the juices, strain out the semi-solid bits, and use the flavourful juices in your sauce or gravy.
Please share your results with the Community and if you plan to make any adjustments in your technique for the next time.