I used two separate Dutch ovens, so as not to crowd the pan. If you are only using one, then cut all of the ingredients in half. For 6 pounds of short ribs, you will need: 2 bottles of cabernet wine, 2 thirty-two ounce boxes of chicken stock, 6 tablespoons of flour, 2 tablespoons of tomato paste. 6 tablespoons of olive oil, 4 tablespoons of butter.