Store unopened at room temperature for up to 24 months. Refrigerate after opening and use within 7 days.
Product may separate. Shake well before use.

Season 4 lb. (2 kg) bone-in short ribs with salt and pepper.
In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until almost smoking. In batches, brown the beef on all sides, 8 to 10 minutes per batch.
If using a slow cooker, transfer the beef to the insert and add the braising sauce. Cover and cook on high until the meat is fork-tender, about 5 hours.
If using an oven, return all the beef to the pot, add the braising sauce and 1 cup (250 ml) water, and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to a 350°F (180°C) oven and cook until the meat is fork-tender, 3 to 4 hours.
Skim the fat off the sauce and serve.
Serves 6 to 8.

Williams Sonoma Braising Sauce, Black Truffle Short Rib