Pork Short Ribs

3 tablespoons olive oil
4 pounds beef short ribs
1 cup​ all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 envelope​ onion soup mix
1 can (approximately 10 3/4 ounces) condensed beef broth or​ homemade concentrated broth
1 cup dry red wine

Heat olive oil in a large skillet over medium heat. Put flour, salt, and pepper in a large food storage bag or bowl. Toss the short ribs to coat thoroughly. Sear the short ribs on all sides until browned. Put in the slow cooker. Combine the remaining ingredients and pour over the short ribs.

Cover and cook on low for 7 to 9 hours.

Remove the ribs and pour juices into a gravy separator or skim off fat. Discard the fat and pour the juices into a saucepan. Put the ribs back in the slow cooker (remove the bones, if desired) and keep warm. Simmer the juices on the stovetop for 5 to 6 minutes, until reduced by about a third.

Serve along with the short ribs.