I thought this tasted great, but it was a bit too salty for me. Next time I make it, I'll be omitting a lot of the salt. I made sure to get rather lean short ribs, so I didn't have the same problem others did with the amount of fat in the sauce. I also used a light sour cream instead of full-fat, so it was a bit thin, but I let it sit for a while and it thickened. Also added extra garlic, which helped boost the flavor.