INGREDIENTS
12
Beef short ribs, bone-in
4
5 to 6-inch-long stems fresh rosemary, stems fresh
2
Carrots
2
Celery with leafy tops, ribs
1
small handful Flat-leaf parsley, fresh
1
head Garlic
2
Marjoram or fresh oregano, stems fresh
2
Onions
1
Pomegranate seeds
2 1/2
lbs Potatoes, starchy
8
Sage, fresh leaves
10
sprigs Thyme, fresh
1 qt
Beef stock
2 tbsp
Tomato paste
2 tbsp
All-purpose flour
1
Kosher salt and coarse black pepper
1/4
Scant tsp Nutmeg
4 tbsp
Grapeseed or vegetable oil
4 tbsp
Butter, unsalted
1 cup
Heavy cream
1
Green beans or green salad
1
bottle Ruby port