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.


  • 2
    Do you have the ability to use sous vide? Sounds like an ideal application for the tool.
    – moscafj
    Jul 25 at 21:11


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