I do all my meats this way; portion them into "meal sizes." I buy a pound of Italian sausage and divide it into 3 small vacuum-sealed bags. That's just about enough to top a pizza or flavor a meat sauce.
Looks like I won't be cooking the ribs today; they are not thawed out. I tossed them into the freezer in the store packaging since I knew I'd be cooking them in a day or two, and that backfired. So I'll plan on these tomorrow.
Well the ribs were delicious. I should have halved the recipe and I will next time. I cooked 8 ribs (there were more in the packages than I expected) and we each ate only one. So I have a ton of braised ribs left over and I hope they will freeze well. The red wine sauce is very tasty.
I decided to try some different braises. Looked on Amazon for a cookbook and saw "How to Braise Everything," an America's Test Kitchen book. Thank goodness Amazon keeps good records; on the book description page it says "You purchased this edition on January 13, 2022. | View this order | View Your Books." So I went down to the bookshelf in the kitchen and dug around, then "ta-da!"... there it is. I have already bookmarked a brisket recipe and a pork chop recipe. This colder weather makes me want to make comfort foods.
Braising is the only way I cook brisket. I keep the skillet lidded so only need to add a small bit of beef broth. If the brisket has enough fat, then I let the fat cook partially out before adding any broth. I season my brisket Cajun style before browning. I cook on low for five hours for a small roast. I use the final broth as Au Ju for dipping. A fresh baked hoagie and life is good. if you are a flambé aficionado, then after browning you can add some tequila and burn it off before adding broth and lidding. Note: I cut my brisket 2" thick for braising.