Short ribs + pork belly: navigating cooking times with 1 oven

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I'm making braised short ribs and pork belly for dinner I'll be hosting in a few weeks.

I'll make the short ribs the day before using Fallow's recipe and re-heat the day of.

Since I'll also be making Recipe Tin Eats' pork belly and I only have one oven, I'm unsure how best to go about re-heating my short ribs. The recipe involves roasting the pork slowly at 120C (fan) for 2.5 hours then blasting at 240C for 30 mins.

The 2 options that stand out to me are:

  1. Re-heat the short ribs when my pork belly is going through the slow cook part of the roast (just means I will have a very full oven and the ribs will need to sit in their pot for 30-40 mins afterward);

or

  1. Re-heat the short ribs some other way such as on the stove or microwave.

Any thoughts which to try (and how long it'll take to re-heat the short ribs)?

submitted by /u/CarlottaSewlotta
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