Pat the short ribs dry and let them sit at room temperature for 20 minutes.

Season the short ribs generously with kosher salt and freshly cracked black pepper on all sides.

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add enough olive oil to coat the bottom.

Once the oil is hot, sear the short ribs in batches on all four sides until deeply browned. Transfer the browned short ribs to a plate and set aside.

Add the diced onions and celery to the pot with the beef drippings. Season with a good pinch of salt. Cook until softened and slightly browned.

Add the minced garlic and cook for about 30 seconds, stirring frequently.

Stir in the tomato paste and flour until well combined with the vegetables. Let cook for another minute.

Pour in 1/4 cup unsweetened pomegranate or red grape juice, 1/4 cup beef stock (to replace the wine), and the balsamic vinegar. Stir well and bring the liquid to a simmer. Cook for about 5 minutes.

Add the remaining beef stock and return the short ribs to the pot. Add the sage, rosemary, and bay leaves.

Bring the mixture to a simmer, then reduce the heat to low and cover the pot, leaving a slight crack for steam to escape.

Braise the meat for 3 1/2 hours, until the short ribs are tender and falling off the bone.

Stir in the lemon zest just before serving.

Serve the braised short ribs over whipped potatoes and spoon some of the braising liquid over the top. Accompany with roasted root vegetables.

Preheat the oven to 425°F (220°C).

Arrange the beets on one sheet pan, and the carrots and turnips on another.

Drizzle the vegetables with olive oil and toss well to coat all sides.

Spread the vegetables into an even layer without overlapping.

Season well with kosher salt and freshly cracked black pepper.

Roast for 35–40 minutes, or until the vegetables are tender and caramelized.