I am planning to make a raised short ribs with Dijon mustard recipe from epicurious on Christmas Day. It calls for 1 cup of a wine reduction liquid for 4 lbs. of meat. I will be cooking 6 lbs. of ribs. Should I use 1-1/2 times the amount of liquid, or maybe double? 1-1/2 cups of liquid doesn't seem like much for 6 lbs. of short ribs. Anyone ever make this recipe? Any opinions?