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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)