Preheat oven to 350 degrees F. (177 C)
Prepare all vegetables and place in large bowl. Add herbs and spices, set aside.
Cut ribs between the bones, and trim all excess outer fat.
Season ribs well with coarse salt. Dredge in flour till well coated.
In a large dutch oven or wide soup pot, pour in oil to coat bottom of pan. On high heat, sear the ribs so they are browned well on all sides (about 3 min per side). Set aside.
In same pan, transfer all vegetables from the bowl, and stir to caramelize and pick up all the brown bits.
Add meat back into pot. Pour wine over. Ensure all is covered and if not, top up with water.
Sprinkle on Cocoa powder and brown sugar, bring to a boil, cover with a lid or foil, and place in oven till meat is fork tender. (About 3 hours)
Remove ribs to a platter and strain out the solids to use for something else.
Boil the cooking liquid in a wide shallow pan till it is reduced by half. It will be richer, more flavourful and thicker. Add a nub of butter at the end for sheen and flavour.
Serve on a mound of Garlic Mashed Potatoes, topped with green beans and poached vine tomatoes. See recipes below.
Slice the top off a garlic head, drizzle with olive oil.
Sprinkle with salt, grind over some pepper and sprinkle on the herbs.
Wrap in a tin foil packet and roast in the oven for about 1 hour.
In a large saucepan, fill with water, and add a few good pinches of coarse salt and potatoes.
Bring to a boil, reduce heat and simmer until just fork tender. Do not overcook or potatoes will be soggy.
Drain off the water, leaving potatoes in pot.
Add butter, and cream to potatoes and mash well.
Remove garlic from oven. Squeeze the garlic cloves into the potatoes. Stir in. The consistency you want is rough, with some lumps.
Season with salt and pepper if required.
Trim only the stem ends off the beans Blanche beans in a pot of salted water for about 20 seconds.
Drain and immerse in an ice water bath to stop the cooking. Drain on a towel.
Beans should be original green in colour and crunchy to the bite.
Slice shallot into fine julienne.
In a large saute pan, on high heat, add butter and shallot. Stir to soften. Add beans and toss to warm through. Season with salt and black pepper if required.
Serve a little mound of beans on top of the beef short rib. Top with a poached stem of tomatoes.
In a large saute pan add about 2 inches (5 cm) of olive oil. Bring to about 325 degrees F – just below frying temperature.
Season with salt, herbs and toss in the garlic.
Carefully place tomatoes, and poach until they swell up and almost burst. (About 3 - 4 minutes)
Use to garnish the beef short ribs.
