Marinade the short ribs with the dijon mustard, fresh herbs and wine overnight in the fridge. Take the ribs out from the marinade and pan sear until its golden brown gold in the pan. Pour the brandy and flambe. In oven roasted pan arrange the ribs deglaze the pan that was used to sear with the wine marinade and pour over the meat cover with aluminum foil. In 350F oven roast the ribs for about 4 hours until very tender. Boil the golden potatoes and make mashed puree. Peel the yam slice it very thin and quickly saute. Blanch the kale in hot water, sautee witholive oil, grill the tomatoes.
Check the short ribs take it out reduce the juice by letting it cook for 3 minutes, season with salt and pepper to taste.
By Chef Honore Gbedze
Preparation Time : 30 minutes
Cooking Time 3 hours .
8 ounce or 8 pieces of short ribs
1 medium box of Baby Kale
Golden potatoes mashed
Grilled collection of baby tomatoes
½ litre of red wine
2 tablespoons olive oil
1 tablespoon of chopped herbs (thyme, basil, rosemary)
1/2 litre of beef stock
1 teaspoon dijon mustard
Dress your plates and enjoy your wonderful dinner at home this Christmas and New Year Celebration.