I made this on Sunday. About 7-8 pounds of shortribs, 1 1/2 c. of beef stock, water, and red wine yielded enough finished product for me to freeze 4 mason jars full of meat and sauce (and put 1 in the fridge for tonight), which will be good for about 4 servings each with pasta. I'm very happy with this recipe, but the meal definitely needs to be served with a salad, or it's just too heavy.