Combine flour, oregano, parsley, salt, and garlic powder; coat short ribs with mixture by dredging or shaking in a food storage bag. Discard any remaining flour mixture.
In a skillet over medium heat, brown short ribs on all sides in hot oil. Drain well and place in slow cooker. Add chopped onions, water, and beer. Cover and cook on low heat for 10 to 12 hours, or on high for 5 to 6 hours.
Serve with rice or potatoes. If desired, skim off fat and put juices in a saucepan and cook down until reduced and more flavorful. Mix together a little flour and cold water and add to juices if you want a thicker gravy to serve with the meat (stir in a little at a time while cooking until desired thickness).
Calories per serving: 759