Arrange short ribs in a large roasting pan bone side down in a single layer.
Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.
Drain all liquid/fat (turkey baster works well).
Continue to roast another 25 minutes or until well browned.
Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
Reduce oven to 300°F.
Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes.
In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat.
Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.
Add garlic and cook for about 1 minute.
Add flour and stir to combine, cook about 1 minute.
Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste.
Season to taste with sea salt & black pepper.
Bring to a boil, add short ribs (completely submerge them), return to boil.
Transfer to oven, bake covered for 2 1/2 hours.
Remove from oven and cool with the lid cracked for about 2 hours.
Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
Cover and refrigerate overnight.
Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
Discard the solids, cover and refrigerate the liquid (separate from the ribs).
This can be refrigerated up to 3 days in advance.
45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.
Remove the ribs and braising liquid from the refrigerator.
Skim the solidified fat off the top of the liquid and discard.
Add the liquid to the pearl onions and bring to a simmer.
Season with sea salt & black pepper to taste.
Add ribs to liquid and push below surface.
Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.
Stir in the bacon.
Serve sprinkled with parsley.
Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.