Short ribs with pasta salad and grilled tomato
Do you enjoy spare ribs? Then you really need to try these short ribs cooked on the Big Green Egg. Cooking the short ribs slowly makes the meat incredibly tender, which is a major advantage of slow-cooking on the Big Green Egg.
For the short ribs
- 1 ½ kg short ribs (beef ribs)
- 1 clove of garlic
- 10 sprigs of thyme
- 25 g harissa
- 250 g dried pasta, a large variety such as penne
- olive oil
- 4 large (not too ripe) pomodori tomatoes
- 4 spring onions
- 4 sprigs of basil
- 100 ml maple syrup
- 50 ml (aged) balsamic vinegar
- 50 g shaved Parmesan cheese
PREPARATION IN ADVANCE
- Remove the membrane from the hollow side of the ribs, or ask the butcher to do it. If doing this yourself, start by inserting the point of a knife between the membrane and the meat. Then pull the membrane loose. Peel the garlic and pluck the leaves from the thyme and chop finely. Mix with the harissa and rub into the short ribs. Place the short rubs in the Rectangular Drip Pan, cover with cling film and allow to marinate for at least 6 hours in the refrigerator.
- Ignite the charcoal in the Big Green Egg and heat to 160°C. In the meantime, remove the cling film from the Rectangular Drip Pan and cover with aluminium foil so no moisture can evaporate during the first stage of cooking.
- Set up the convEGGtor and place the Stainless Steel Grid inside the EGG. Place the Drip Pan with short ribs onto this and close the lid. Placing the convEGGtor and the Drip Pan means the temperature of the EGG will fall to around 110 °C; adjust if necessary. Allow the short ribs to cook slowly for around 6 hours at 110°C until the meat comes loose from the bone.
- Meanwhile, bring a pot of lightly salted water to a boil on the stove. Add the pasta and cook as indicated on the packaging. Drain and rinse with cold water. Allow to drain in a colander and pour into a dish. Sprinkle with a dash of olive oil and mix together.
- Remove the aluminium foil once the ribs are cooked, and coat with the liquid released from the Drip Pan. Keep repeating this regularly until there is no more liquid in the Drip Pan. It may take up to an hour before all the liquid is consumed.
- Remove the Drip Pan from the grid using the EGGmitt and remove the short ribs from the Drip Pan. Remove the grid and the convEGGtor and use the Cast Iron Grid Lifter to put the Cast Iron Grid into the EGG. Bring the EGG to a temperature of 200°C. Meanwhile, halve the tomatoes lengthways and sprinkle the cut edge with olive oil. Chop the spring onions and the basil leaves finely and mix together with maple syrup and the balsamic vinegar.
- Place the short ribs and the tomatoes on the grid of the EGG. While grilling, coat regularly with the maple syrup and balsamic vinegar mixture. Grill the tomatoes on both sides.
- Remove the tomatoes and the short ribs from the EGG. Dice half of the tomatoes and stir them, the finely chopped spring onion, basil and a dash of olive oil through the pasta. Season with salt and pepper and sprinkle with Parmesan cheese. Slice the short ribs between the bones into pieces.
- Serve the short ribs with the pasta salad, the grilled tomatoes and the remaining maple syrup and balsamic vinegar mixture.
If you would like to receive your dose of inspiration by e-mail, then register for our monthly newsletter Inspiration Today and add some more flavour to your inbox. That’s all you have to do to receive the most delicious recipes, inspiring seasonal menus, practical tips and much, much more!