Quickly brown the short ribs:
Toss flour with salt and pepper and coat ribs well in the mixture.
Heat oil in a large skillet over medium-high heat. Add the short ribs and brown well on all sides, working in batches so as to not crowd the pan.
When the short ribs are browned well, transfer them to a slow cooker.
Scrape up the pan drippings:
Add the shallot, carrots, and celery to the skillet along with 1/2 cup of water. Use the liquid to scrape up any bits stuck to the pan.
Transfer the vegetables (they don’t need to be fully cooked) to the slow cooker along with any liquid from the skillet.
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