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1.For the short ribs: Preheat oven to 350*. Season ribs to taste with salt and pepper. Heat oil in a large, heavy ovenproof pan over high heat, then add the ribs and brown on all sides. Transfer ribs to a plate. Add onions, celery, and carrots to same pan and saute, stirring often, until lightly browned, about 5 mins. Pour off excess fat, then deglaze pan with port, scraping any browned bits from bottom of pan. Reduce port by 3/4 until thick and slightly syrupy, about 15 mins. Return ribs to pan, then add veal stock and enough water to nearly cover ribs. Bring to a boil, cover with foil, and braise in the oven until meat is fork-tender, 2- 2 1/2 hrs. Allow ribs to cool in liquid, then cover with plastic and refrigerate overnight.
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2. The next day, place pan with ribs and cooking liquid over med heat. Cook until liquid has reduced by 3/4, about 1 hr. Continue to cook, spooning sauce over ribs, until sauce is thick and ribs are glazed (take care not to burn the glaze;move ribs around in pan to keep them from burning.) Cover with foil and keep warm.
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3. For the sauce: Melt butter in a med saucepan over med-low heat. Cook shallots for 2 mins. Add truffles, if using, and cook for 2 mins more. Season to taste with salt and pepper. Add 2 c. madeira, increase heat to med, and reduce to a syrup, 15-20 mins. Add chicken stock and continue to cook until reduced to a syrup, about 30 mins. Add veal stock and reduce by 1/2, about 15 mins. Reduce heat to low;add remaining 1 tbsp. madeira. Cover and keep warm.
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4. For the potato puree: Warm cream in a saucepan over med heat. Puree potatoes in a food mill into a heavy pot. Add butter. Gradually beat in cream. Season to taste with salt and pepper;keep warm.
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5. To serve, place a spoonful of the potatoes in center of each of 6 plates, and place 2 short ribs on each mound of potatoes. Spoon sauce over meat and garnish each plate with steamed green beans, carrots, and chervil, if you like.
