Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients, except 2 tablespoons flour and the water, in the crockpot.

Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn Crock pot on high and stir in paste. Cover and cook until gravy is thickened, about 2 hours.