1. In 6-quart Dutch oven or saucepan, heat olive oil over medium-high heat and brown short ribs in two batches. Return ribs to Dutch oven.
2. Stir in soup mix blended with 3-1/4 cups water, ketchup, brown sugar, sherry and ginger. Bring to a boil. Reduce heat to low and simmer covered, 2 hours or until ribs are tender.
3. Remove ribs to serving platter and keep warm. In Dutch oven, add flour blended with remaining 1/4 cup water and pepper. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes or until thickened. Pour sauce over ribs. Serve, if desired, with crusty bread.
Slow Cooker Method
In slow cooker, arrange short ribs. Combine 2-1/2 cups water with soup mix, ketchup, brown sugar, sherry and ginger; pour over ribs. (Omit olive oil.) Cook covered, on LOW 8 to 10 hours or HIGH 4 to 6 hours. Remove ribs to serving platter. Blend 1/4 cup water with flour and pepper and stir into juices in slow cooker. Cook covered, on HIGH 15 minutes or until thickened. Pour over ribs.
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