I want to do braised short ribs, and accidentally bought them 0.5” sliced. Can I still braise them normally?
Typically, I sear the meat on all sides, take it out and sauté my mirepoix before deglazing with wine and adding in stock to braise for a few hours. If I do the same thing with sliced short ribs, I’m worried that they will just be cooked through. Should I do something else with them, or can I still braise them as I normally would?
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