While this recipe serves two, I often make it for just me, myself and I. I store the leftover portion in an airtight container (with the sauce!) in the fridge for up to a week. Leftovers are also great shredded in tacos, pasta sauce or the most delicious grilled cheese sandwich of your life! Pro tip: If you make short ribs a lot, buy them in bulk and then store them in 1lb portions in the freezer so you can easily pull a bag out for a small batch dish like this.