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For the Half-and-Half Short Ribs:
Heat oven to 325F.
Heat oil, 3 turns of the pan, in a large Dutch oven over medium-high heat. When oil smokes, add 3 ribs at a time and deeply brown on all sides before removing to a plate. When all of the meat has been browned, add onions, garlic, carrots, celery, bay, herbs and juniper berries (if using) to the pot. Season with salt and pepper and partially cover. Cook vegetables 8-10 minutes, stirring occasionally, then deglaze the pan with balsamic vinegar. Add port and wine, and reduce by half. Add stock and settle meat back into pot bone-side up. Cover and roast 2 1/2-3 hours, until very tender.
Cool ribs to remove fat. (Making them a full day-ahead of time is best.)
For extra crispy ribs, remove from braising liquids and roast in 400F oven on a baking sheet for 10-15 minutes.
Strain skimmed sauce and pour over meat when you serve.
Serve with pickled onions or sauted red pearl onions and horseradish cream sauce alongside.
For the Escarole:
Heat EVOO over medium heat with crushed garlic. Stir garlic until light golden and fragrant then remove. Melt anchovies into garlic-infused oil, if using. Add onions and cook until tender, 10-12 minutes. Wilt in greens and season with salt, pepper and nutmeg. Add stock and keep warm at a low simmer.
For the Roasted Garlic Potatoes and Parsnips:
Heat oven to 400F.
Dress the garlic bulbs with a drizzle of EVOO, rosemary sprigs and season with salt and pepper. Wrap bulbs in foil and roast until tender and sweet, 40 minutes. Let cool to handle.
Place potatoes and parsnips in a pot and cover with water, bring to boil and cook to tender. Drain and return to hot pot.
Mash the potatoes with the roasted garlic cloves, salt and pepper, half-and-half or milk, and Parmigiano-Reggiano.
To hold the potatoes for a long time, set potato pot into a larger pot with 1 inch simmering water. Keep potatoes covered and stir occasionally.