Glazed short ribs
2 kg (4.41 pound) short ribs
25 g (0.88 oz) butter
200 g (7.05 oz) onions
100 g (3.53 oz) apples
50 g (1.76 oz) prunes
500 ml (16.91 fl oz) water
10 g (0.35 oz) salt
3 g (0.11 oz) pepper
3 bay leaves
1 cinnamon stick
6 cloves
90 g (3.17 oz) sugar

Brussels sprout slaw
1 kg (2.2 pound) brussels sprouts
300 g (10.58 oz) creme fraiche
6 g (0.21 oz) salt

Caramelized carrots
400 g (14.11 oz) baby carrots
50 g (1.76 oz) butter
100 g (3.53 oz) water
3 g (0.11 oz) salt
20 g (0.71 oz) sugar

Instructions

Glazed short ribs
Heat a large pan and add the butter.
Add the short ribs in batches and fry until golden brown.
Chop the onions and add to the pan. Fry for 5 minutes.
Add the apples, prunes, water, salt, pepper and spices.
Cook with a lid for 1 hour. Skim off the excess fat and pick out the whole spices and add the sugar.
Preheat an oven to 225° C (437 degrees Fahrenheit).
Continue to cook without the lid until the liquid has reduced and become sticky.
Transfer the short ribs and glaze to a baking tray. Roast in the oven until the glaze has become brown.

Brussels sprout slaw
Bring a large pan filled with water to the boil. Prepare a large ice water bath.
Rinse of the outer leaves of the brussels sprouts. Slice them on a mandoline.
Quickly, dip the sliced brussels sprouts in the boiling water and then into the ice water bath.
Strain the brussels sprouts and drain all the liquid.
Mix the creme fraiche and salt. Add the brussels sprouts and stir.

Caramelized carrots
Clean the carrots.
Fry the carrots on high heat in the butter for a few minutes. Add the water and salt.
Cook with a lid until the carrots are almost soft. Add the sugar and stir to dissolve it.
Cook until the carrots are soft and then drain off the liquid.

Assembly
Place the short ribs on the plates and arrange the brussels sprout cabbage in a circle around them.
Lean the carrots towards the ribs.