Pat short ribs dry and season with salt and pepper.
Coarsely puree tomatoes with liquid in blender. With a vegetable peeler shave off 6 strips of orange zest.
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.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt to taste and bring to boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
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.
Transfer meat, pearl onions, carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally until heated through.
Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.