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I'm planning to start serving short ribs in my restaurant. I'm going to boil the ribs for approx 90 minutes, glaze and oven for 10 minutes, 150 degrees celsius.

But. I want the ribs to stay moist and fresh during the night.

1. Any ideas on how I can keep my ribs moist?

2. I want as short serve time as possible. Best case scenario: no serve time at all so that all cooking is done during the prep before opening.

Thanks!

dragon_agnety
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    Do you have the ability to use sous vide? Sounds like an ideal application for the tool. – moscafj Jul 25 '22 at 21:11
  • How about making extra glaze as a sauce and keep the short ribs on a low temp ( either on a sterno type of heater or in a crockpot) or heat them briefly when ordered? This will keep them moist. – suse Sep 29 '22 at 04:29

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