Roman-Style Braised Oxtails and Short Ribs

Originally, I had wanted to make this recipe as written; however, a couple of things happened that got in my way.  1. While out grocery shopping, I looked for the oxtails, of course.  First store had them, but they were not great, especially for the price, so I decided on visiting another store to get them.  2. Second store didn't have them at all, so went to a third store.  At this store, they had just one package of oxtails, and they looked great, but said package only contained 1.38 lbs and I needed 4 lbs.  I did not feel like going to any more stores, so I decided I'd get some beef short ribs to make up the difference.  3. After getting home and starting to gather all the ingredients together, figured out I'd forgotten to get any pancetta (d'oh!!).  Considered trying for a different recipe, yet did not find anything compatible, so I went with subbing the last few pieces left of a package of regular bacon.  At any rate, it still turned out wonderfully tasty, so I will not complain :D
Here is a link to the original:
http://www.williams-sonomawine.com/!oub6kvrg!hxEBQrv4eXy3w!/Recipes/Roman-Style-Braised-Oxtails
I used the instructions to cook in slow cooker.

Ingredients:

3 T. all-purpose flour
1 tsp. salt, plus more (to taste)
1/2 tsp. coarse ground black pepper
1/2 c. olive oil (I didn't actually measure, but I think I used less than this due to using a non-stick skillet)
4 lbs. total of oxtails and beef short ribs
2 yellow onions, finely chopped (I used food processor)
2 tsp. bottled minced garlic
4 slices bacon, cut into small pieces (I use kitchen shears and cut across all 4 strips at a time, about 1/4" thick each time)
1 can (6 oz.) tomato paste
1 T. sugar
1 1/2 c. Chianti wine
1 can (14 oz.) beef broth
2 carrots, peeled and chopped
2 celery stalks, chopped
2 large sprigs fresh oregano

Instructions:

1. In a shallow dish, combine flour, salt, and pepper.  In a large skillet, add the olive oil over medium-high heat.

2. Coat oxtails and short ribs in flour mixture, then place in skillet.  Cook until browned well on all sides.

3. Transfer browned meats to slow cooker, then add onion to skillet.  Cook for around 3 minutes.

4. Stir in the garlic and bacon.  Cook for around 3 more minutes.

5. Add tomato paste and sugar.  Stir to combine and cook 1 minute.

6. Add wine and stir until well combined.  Bring to boil.

7. Stir in the beef broth, bring mixture back to boiling.

8. Pour wine mixture over browned meats in slow cooker.

9. Add carrots, celery, and oregano.

10. Cover and cook for 3 1/2 hours on high, then reduce to low heat and cook until meat is falling off bones (this took a little over one additional hour for mine, particularly for the ribs).

11. Serve with preferred side and enjoy!  (I chose medium egg noodles.)