Place the short ribs in a large bowl and toss with the seasoned flour.
Place the olive oil in a large pot or dutch oven over medium-high heat.
Once hot, place the short ribs in the pot and sear until browned on each side.
Transfer the browned short-ribs to the slow cooker.
Add the remaining ingredients to the slow cooker and cook on low for 6-7 hours.
Drain the liquid from the slow cooker and place into a saucepan. Turn off the slow cooker and leave the ribs covered until your sauce is complete.
Add one tablespoon of flour into the sauce and mix well with a wire whip. When liquid begins to boil, reduce heat and allow to simmer. Your reduction should begin to thicken and when its thick enough its done.
Add in the sour cream and mix well.
Skim any extra fat off the top of the sauce and remove from the heat.
Re-season with sea salt and black pepper or any other seasoning you wish to add and serve with your ribs.
This recipe can also be done on stove top with a dutch oven or heavy pot with a lid. Cook time would be 3-3.5 hours on simmer.