This was super easy. The meat was nice and tendor but the flavor was just OK. It lacked a little something. We used 2 lbs of boneless short ribs, and a little more than half the recipe (14oz can of broth). Maybe bones would have imparted more flavor. We didn't cook down the juices after, that could have been the missing piece.
I would try it again with a bit more pepper, fresh garlic and onions (I added just a tad of leftover diced onions and garlic paste, and maybe add red wine as others recommended.
Served with grits and a salad.
