Preheat oven to 250º.
Pat short ribs dry. Heat heavy pot or Dutch Oven, over medium-high heat. Add vegetable oil and heat for 1 minute. Season the beef liberally with kosher salt and black pepper. Brown beef on all sides, about 8 minutes, until a beautiful brown crust forms. Transfer to a plate.
To the same pot, add chopped onion, carrots and garlic and cook, uncovered, over medium-high heat. Season vegetables with salt and pepper. Taste and adjust seasoning, if necessary. Cook vegetables until softened. Add tomato paste and wine and bring to a boil, reduce slightly and let simmer and reduce, about 10 minutes.
Add beef stock or veal Demi-Glace, thyme and vinegar. Taste the sauce and season with salt and pepper, if necessary. Bring sauce to a simmer and skim any fat that accumulates on the surface. Add the short ribs to the sauce and all of the juices from the plate. Cover and transfer to the oven and cook until tender, around 4 to 5 hours.
Preheat oven to 350º.
In a sauce pot, add 4 large sweet potatoes and cover with cold water. Bring to a boil. Cook until fork tender and drain water. Allow potatoes to cool and remove the skin.
In a bowl of an electric mixer with the whisk attachment add the peeled potatoes. Whip potatoes until smooth. Discard the "strings" that will accumulate on the whisk. Add sugar, melted butter, extracts and evaporated milk. Mix until well combined. Taste and adjust seasoning if necessary. Add evaporated milk and egg and incorporate well.
Add potatoes to a 9 inch nonstick pan. Bake in oven for 30 minutes or until set.
Heat sauté pan over medium-high heat. Add olive oil and butter. Add shallots and season with salt and pepper. Cook until translucent and add chopped kale. Season with salt and pepper. Allow fat to coat the kale and cook until slightly wilted. Add white wine and cook an additional 2 minutes.
Add fresh garlic and red pepper flakes.
*If using demi-glace instead of beef stock, use 1/2 cup of concentrated demi and 4 cups of water.