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1
Preheat the oven to 325 degrees F.
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2
Pat the meat dry and sprinkle liberally with salt and pepper.
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3
Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the meat well on all sides in 2 batches.
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4
Transfer the short ribs to a plate.
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5
Drain off the fat from the pot and add the remaining oil.
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6
Add the carrots, celery and onions and cook until softened, 6 to 7 minutes.
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7
Stir in the flour 1 minute, then add the tomato paste and continue stirring until fragrant.
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8
Pour in the port and return the ribs to the pot.
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9
Bring to boil, then lower to a simmer and reduce the port by half, about 30 minutes.
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10
Stir in the stock, thyme, sage, rosemary, marjoram, garlic and the handful of parsley.
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11
Return to a boil, then cover and place in the oven, 2 hours 30 minutes.
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12
As soon as you remove the beef from the oven, bring the potatoes to a boil in salted water and cook until tender.
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13
Transfer the beef to a platter and strain the sauce.
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14
Skim the fat by either quickly placing ice cubes into a metal ladleful of sauce (the fat will stick to the bottom of the ladle), or by carefully spooning the fat from the surface with a large spoon.
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15
Return the sauce to the heat to reduce and thicken a bit while the potatoes cook.
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16
Season the sauce with salt and pepper.
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17
Drain the potatoes and return to the hot pot.
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18
Mash the potatoes with the cream and butter and season with salt, pepper and nutmeg.
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19
Serve the ribs with the potatoes and top with the sauce, pomegranate seeds, if using, and the chopped parsley.
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20
Serve with steamed green beans or green salad.
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21
Cook's Note: For a make-ahead meal, cool and return the meat to the sauce.
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22
Reheat by gently bringing to room temperature and heating on the stovetop over medium heat.
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23
Cook the potatoes as the meat is reheating.
