I made a large pot of braised short ribs in red wine this weekend, and have about 2 quarts of semi-reduced liquid left over. I refuse to throw it away, but am afraid that the flavor is a bit too strong for a soup. Should I reduce it further and use it as a sauce the next time I cook red meat? Should I try to cook some risotto/cous cous with it? If I don't decide soon, it'll end up going into the freezer 'til who knows when. The main flavors are Merlot and beef stock but the base consisted of a mirepoix of shallot, celery and carrot, to which I added garlic, thyme, peppercorn and tomato paste (already strained out). Any suggestions are appreciated. Thanks!