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.