Saute the bacon in a large pot or Dutch oven until the grease is rendered, do not brown. Remove with a slotted spoon, set aside.
Pat dry, then generously salt and pepper the short ribs. Brown them in the hot bacon fat (in batches if necessary, do not overcrowd the pan). Remove the ribs as they brown, set-aside. (Please, do not rush this step. Browned meat = really good meat)
Lower the heat and add the onion and carrot to the now empty pan, saute until soft. Add the garlic, pickle, and reserved bacon. Saute briefly.Add two tablespoons flour to the pan and sauté for 2 - 3 minutes. Add the red wine and reduce by half.
Return the ribs to the pan along with any accumulated juice; add the bay leaf and beef broth, making sure the ribs are completely covered. If not, add additional water until they are. Bring to a simmer then put into a 325º F oven and cook, covered, until very tender, about 2 ½ hours (could also be made in a pressure cooker, cook for about 1 hour.)
This dish is best if made ahead. Let cool, then cover and refrigerate. On the day you want to serve, remove any accumulated fat from the pan. Place in a 325°:F oven for about an hour, or until hot (or slowly heat on top of the stove). Remove the meat, keep warm, and thicken the sauce with a "slurry" of 2 tablespoon cornstarch mixed with 2 tablespoon wine, beef broth, or water, if needed
Place the ribs on a plate and surround with the sauce. Garnish with a bit of chopped parsley.