12 bone-in beef short ribs
Kosher salt and coarse black pepper
4 to 5 tablespoons grapeseed or vegetable oil
2 carrots, chopped
2 ribs celery with leafy tops, chopped
2 onions, chopped
2 to 3 tablespoons all-purpose flour
2 tablespoons tomato paste
One 750-milliliter bottle ruby port
1 quart beef stock
10 to 12 sprigs fresh thyme
8 to 10 fresh sage leaves
Four 5 to 6-inch-long stems fresh rosemary
2 to 3 stems fresh marjoram or fresh oregano
1 head garlic, halved horizontally
1 small handful fresh flat-leaf parsley, plus 3 tablespoons chopped, for garnish
2 1/2 to 3 pounds starchy potatoes, peeled and cubed (4 to 5 potatoes)
1 cup heavy cream
4 tablespoons unsalted butter
Scant 1/4 teaspoon freshly grated nutmeg
Pomegranate seeds, for garnish, optional
Steamed green beans or green salad, for serving
For a make-ahead meal, cool and return the meat to the sauce. Reheat by gently bringing to room temperature and heating on the stovetop over medium heat. Cook the potatoes as the meat is reheating.
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