I am making beef short ribs for 30 people using this recipe http://www.foodnetwork...
I have to cook them the day before due to lack of time on the day of the meal so will be reheating them in the oven. What steps can I take to ensure they are still moist? It doesn't look like they will be in a lot of liquid, just some bbq sauce.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)