I am planning to braise some short ribs this afternoon. My recipe calls for the puck-shaped cut, but I brought home the long-cut kind. Will the recipe work about the same, or do I need to adjust cooking time? The braising liquid and vegetables only reach about a third of the way up the meat, and recipe does not call for dish to be covered.
I'm a little sad about how un-meaty they look. I feel as if I mostly bought bone and fat. I'm crossing my fingers anyway!