Jeri's Barbecue Short Ribs

I clipped this recipe from the Food section of the Los Angeles Times, about 10 years ago. It says you can also use traditional ribs with bones as long as they are cut in short lengths. It suggests you serve the ribs with egg noodles.

3 lbs. boneless short ribs, cut into 2- to 3-inch pieces
2 Tbsp. extra virgin olive oil
1 onion, chopped
3 Tbsp. balsamic vinegar
2 Tbsp. brown sugar or honey
1 cup catsup
1/2 cup Nebbiolo, Sanglovese or other red wine, plus extra if needed
3 Tbsp. Worchestershire sauce
1 tsp. Dijon mustard
1/2 cup diced celery
1 fennel bulb, diced, optional
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 Tbsp. flour, if needed

Brown rib pieces in olive oil in Dutch oven. Add onion and brown in pan with meat. Add vinegar, brown sugar, catsup, wine, Worchestershire sauce, mustard, celery, fennel and salt and pepper. Cover and simmer slowly until tender, 1-1/2 to 2 hours. Or cover and bake at 350°F until tender, 1-1/2 to 2 hours. Skim fat. If juices need thickening, stir in flour blended with a little cold wine and cook until thickened.