If using smaller boneless ribs, check the meat after about 5 hours, as they will likely cook faster.
Freezing: Combine uncooked short ribs, broth, and spices together in a gallon freezer bag. Remove air and then freeze. Defrost and cook according to directions. Cooked meat can also be frozen in smaller bags with a little bit of the cooking juice.
Source: Adapted from
How Sweet Eats