I prefer to cook the short ribs the day before I plan on serving them, so the sauce can be refrigerated overnight. This allows you to remove the fat layer before reheating the short ribs and sauce for the stew the next day. Reheat in the slow cooker on Low while you’re at work or at least a few hours before you plan to serve the stew.
The stew easily serves 3-4 with enough left over to make soup for another meal.