They are predicting a cool rainy Labor Day weekend here in the Northeast so I thought I would try my hand at Suzanne Goin's Short Rib Recipe. In a sidebar, she says it is best made a day ahead but doesn't say where to stop. I am guessing that after the 3 hour braise I would refrigerate the ribs overnight in the liquid but am not sure. Would appreciate tips from those of you who have made her recipe. Thanks so much.