Freezing my short ribs - how,to

I never thought to salt then freeze, great idea! We vacuum seal everything too, since we’re in the country and the grocery store isn’t just a quick pop-out. That sealer is a vital tool in our kitchen.
If you don’t have one, you’ll want to wrap the ribs very tightly in plastic wrap, then foil, LABEL THEM, then freeze.
Then buy a sealer.

Yes, it'll work fine.

I have a vacuum sealer for such projects to minimize freezer burn, especially for expensive ingredients like meat, poultry, fish, seafood, chocolate, etc.

Personally I would salt them before freezing, from 0.5% to 0.7% kosher salt by weight. Using a vacuum sealer I would just shove them all into one bag rather than wrap them individual. Short ribs call for low and slow cooking so there's no chance I would just cook one piece. I'd cook the entire amount at the same time.

This package appears to be 1466 g (3.23 lb) x 0.005 = 7.3 grams of salt. I would round up to 8 grams of kosher and mark "0.5% kosher" on the vacuum bag (to remind me that it has been salted). When defrosted later, the salt will have fully penetrated the meat. I do this with center cut pork loin roasts.