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In a large skillet (or the slow cooker insert if safe for the stovetop), heat the olive oil over medium-high heat. In a food storage bag or paper bag, toss the ribs with the flour, thyme, salt, and pepper until well coated. Brown the short ribs in the hot oil for about 8 to 10 minutes, turning to brown all sides. Add the onion and cook, stirring, for about 2 minutes longer. Put the ribs and onions in the slow cooker crockery insert. Whisk together the cider and gravy mix and pour over the ribs. Cover and cook on low for 8 to 10 hours, or on HIGH for about 5 hours. Serve the short ribs with mashed potatoes and steamed vegetables.
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