Prepare vegetables. Place a large, deep roasting pan over stove burner, adjust heat to medium-high and then add measured oil. Lightly brown short ribs, about 3 minutes each side, turning once. Remove from oil and pat dry with paper towels. Pour off excess oil from pan and add wine and all vegetables. Place the seared short ribs over vegetables, cover with broths and bring to a boil. Add rosemary and orange zest, lightly season with salt and pepper, cover with foil and place in preheated oven for 3 hours. When tender, remove short ribs from braising liquid and transfer onto a plate. Set aside and cover. Strain out and reserve the vegetables (optional). Reduce braising liquid by half or until slightly thickened. When thickened, add vegetables back to the sauce. Place braised short ribs over the risotto and pour sauce with vegetables over the short ribs.