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1
Pat short ribs dry and season with salt and pepper.
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2
Coarsely puree tomatoes with liquid in blender.
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3
With a vegetable peeler shave off 6 strips of orange zest.
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4
In a heavy 6-quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
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5
Add chopped onions to kettle and cook over moderate heat, stirring, until golden.
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6
Add garlic and cook, stirring 1 minute.
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7
Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt to taste and bring to boil.
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8
Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
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9
Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered 3 1/2 to 4 hours or until meat is tender.
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10
Transfer meat, pearl onions, carrots with a slotted spoon to a large bowl.
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11
Reduce braising liquid, if necessary.
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12
Return meat and vegetables to kettle and cook over low heat, stirring occasionally until heated through.
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13
Stew may be made 3 days ahead and cooled uncovered before chilling covered.
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14
Reheat stew, adding water as necessary to thin sauce.
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15
Garnish with parsley.
