3 lbs beef short ribs
1 tsp salt
1/2 tsp pepper
1 cup flour
2 tbsp canola oil
2 medium onions, sliced
1 cup water
Add the salt and pepper to the flour in a shallow bowl or pie plate. Dredge the ribs through the seasoned flour to coat.
In a large nonstick skillet, heat the oil over medium-high heat. Add the coated ribs to the hot oil and brown on all sides. Remove ribs from skillet to a crockpot or slow cooker.
Add the sliced onions and the water to the cooker. Cover and cook on low for 7 to 10 hours or on high 4 to 6 hours.
Remove the ribs to meat platter. If desired, combine a fourth cup of flour to a fourth cup of water stirring until smooth. Pour mixture into the juices in the cooker, stirring well. Cook for a few minutes until thickened to desired consistency and serve with the ribs.