• Combine the flour, rosemary, thyme, sage, seasoned salt, garlic powder, and black pepper; coat short ribs with the mixture by dredging or shaking in a food storage bag. Discard any remaining flour mixture.
  1/2 cup all-purpose flour | 1/2 tsp dried crushed rosemary | 1/2 tsp dried thyme | 1/2 tsp rubbed sage | 1 tsp seasoned salt | 4 pounds bone-in short ribs | 1 tsp garlic powder
Tip: Don’t crowd the skillet when browning the ribs. Work in batches so the coating browns rather than steams.
• Heat the oil in a large skillet over medium-high heat. Shake off any excess flour and brown the short ribs on all sides in the hot oil, working in batches if necessary. Transfer the ribs to a slow cooker. Add the chopped onions, carrots (if using), beef stock, and apple cider.
  3 tbsp vegetable oil | 1/2 cup chopped onion | 2 carrots (optional) | 2 cups beef stock | 1 cup apple cider
• Cover and cook on low heat for 7 to 9 hours or on high for 4 to 5 hours, or until the meat is tender and falling off the bones.
• Serve with the juices or make a gravy (below).

Optional Gravy

• To make gravy, skim off the fat or use a fat separator. Transfer the juices to a saucepan and cook over medium heat until reduced and the flavors are concentrated. Combine 2 tablespoons flour with 3 tablespoons cold water, stirring until smooth. Whisk the slurry into the simmering juices and cook, stirring, for 2 to 3 minutes, or until thickened.
  2 tbsp flour | 3 tbsp cold water
Tip: Make sure the juices are simmering before adding the flour slurry, then cook for a few minutes to remove the raw flour taste.