The simple things we can do with meat and fire… AMAZING!

Short ribs are normally cooked slow in braised stew or by smoke but we found this video explaining why its better to cook it in open fire.

The beauty of it is in its simplicity, meat over fire and that’s eat este it. The pros is that it you dont lose the fatty flavor but you retain the smokiness of short ribs. Smoking takes time, open pit fire also takes time but its shorter by comparison and it gives out a less blacken exterior compared to smoking it. By braised stewing you get that meat soft, tender that falls out the bone, but with open pit fire, you get that crunchy bits of fat crispy, its also tender and soft but you can grill your short ribs medium rare or medium that adds a layer of flavor to the dish. Simple but fantastic. Cheers!