I am making beef short ribs (recipe here: http://www.nytimes.com/2011/04/13/din...) for a Passover Seder this Wednesday. (The only date that worked for everyone.) The problem is, I am slammed at work this Monday and Tuesday and would LOVE to cook these tonight, which is Sunday. I know short ribs are tastier when prepared approx. 24 hours in advance. But what about 3 days in advance? Does anyone have experience with this? Thanks SO much.