Making the most of the heat – Short ribs cooked over a pork Ragu

Making the most of the heat – Short ribs cooked over a pork Ragu

When slow cooking there is often an opportunity to make extra use of the available heat.  The Big Green Egg is thermally very efficient and uses little charcoal especially when doing a slow cook.  Nevertheless, there is often scope to cook a second dish perhaps to use later.  On this occasion we were doing slow cooked short ribs.  It was therefore a great opportunity to slow cook a pork ragú for later use.  The set up was the same as for an OTT Chilli, placing the meat on a small grill sitting on the Dutch oven containing the ragú.  It has the advantage of fuel economy, but also the ragú makes a great vessel to collect and benefit from the meat juices from the short ribs!

……………………………lots of befits all round!

 

 



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