[Meal Prep] Szechuan Short Ribs

Step 1

Get out a large freezer safe bag. I use a ziplock. Label the bag(i use masking tape and black sharpie). Fold down the edges for easy filling.

Step 2

Place ribs in the bag and pour over all sauce ingredients and spices, BESIDES the chicken stock. Seal the bag, and massage the meat until it is fully covered in sauce. TO FREEZE: Let out as much air as possible before tightly sealing the bag. Press the meat down so it forms one even layer, and place in the freezer for up to 3 weeks, or until ready to use.

Step 3

When ready to cook, empty all contents of the bag into a pressure cooker or large pot. Add the chicken stock. You may not need all of it. The ribs should be 2/3 of the way covered in liquid.Bring to a boil, then lower and heat, cover, and simmer for 3.5 -4 hours, until the meat is super tender and falling off the bone. Serve hot. If you want a sticky sauce, remove the meat from the pot and continue cooking the sauce until reduced, about 10 minutes. Pour the sauce over the meat and serve. optional:green onion to serve.