Season fresh/thawed beef short ribs on all sides with salt and pepper.
Place carrots, rutabaga, garlic, pearl onions, 4 sprigs of rosemary, and bay leaves in a deep roasting pan or casserole dish.
In a hot skillet, add oil, and sear every side of each short rib about 2.5 minutes until browned.
Add seared meat to your roasting dish.
Deglaze your skillet by adding 1/2 cup of wine while still hot, and pour deglazing liquid into your roasting dish.
Add beef broth and wine until liquid touches the bottom of the meat.
Wrap the roasting dish with plastic wrap, and then foil.
Cook at 325° Fahrenheit for 4 hours.
Check for desired tenderness with a fork and ensure that internal temp of meat is at least 165° F. Rewrap roasting dish for any additional cook time if necessary.
Remove the dish from oven, discard the bay leaves, and allow to cool.
Chill the dish overnight in the refrigerator.
Once chilled, remove the top layer of solid fat from liquid in the roasting dish.
Reheat the dish for 20 minutes at 250° F.
Set aside enough pearl onions to use as a garnish for each served short rib.