I am making short ribs (boneless) for a holiday dinner and I am doubling my usual recipe. I generally sear the ribs in my dutch oven and then remove, deglaze the dutch oven and add my braising liquids-put short ribs back in pot and then cook in a low oven for several hours. When I do this, my ribs are in single layer in the pot. If I double, I will certainly have to have the ribs in layers in the pan touching each other. Will this be ok as long as the braising liquid covers the meat?