Slow Cooker: Follow steps 1-4, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Instant Pot: Use the sauté function to brown the ribs and vegetables as in steps 1-4. After deglazing, pressure cook on high for 45 minutes and allow a natural pressure release for 15 minutes.
Make Ahead: Prepare up to step 8 and store in the fridge. Reheat gently before serving.
Freezing Instructions:
Before Cooking: Complete steps 1-8, then freeze for up to 4-5 months. Thaw for 24 hours in the refrigerator before cooking as instructed.
After Cooking: Cool completely, then freeze for 3-4 months. Thaw in the fridge and reheat gently on the stove or in the microwav