Place a baking tray on top of the stove and heat 2 tbsp of the oil, Brown the short ribs
Turn the heat down to medium and add the onions, garlic and rosemary to tray and cook for 5 minutes until onions and garlic are soft
Cover the short ribs with the beef stock, add the salt and pepper, cover the tray with aluminum foil and bake at 190F for 18 hours
Take beef out the oven and skim off any fat from the top. The beef should be falling off the bones at this stage
Add the kale (stir it into the gravy) and then top the dish off with the sliced potatoes. Using a pastry brush, brush the remaining 2 tbsp of oil over the potatoes. Season with a little salt and pepper
Bake at 450F for about 1 hour until potatoes are cooked through and brown on top.