Was looking to braise some short ribs, but they were very thin and fatty, so I wound up buying a two pound beef shoulder chuck roast. It is nicely wrapped on the edges in fat, about three inches thick. Can I braise the same way I would do the ribs? Sear, then add onions, carrots, bay leaf, thyme, wine, beef broth, etc? I was thinking 325 for about 3-4 hours...what say you? Also, maybe let it sit in the pot in the fridge overnight, skim fat, then rewarm? At what temp for how long please?