2 pounds beef short ribs, cut into individual ribs

2 tablespoons olive oil

1/4 cup plain/all-purpose flour

1 large carrot, diced

2 large brown onions, sliced

8 ounces button mushrooms, halved

4 ounces speck (or smoked bacon), diced

2 tablespoons tomato paste

3 garlic cloves, minced

1 tablespoon wholegrain mustard

3 sprigs fresh thyme

2 sprigs fresh rosemary

2 cups beer (lager or preferred variety)

2 cups beef stock

1 teaspoon salt (to taste)

1/2 teaspoon black pepper (to taste)

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Preheat oven to 160°C (320°F).
Dust beef ribs with flour.
Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, then remove and set aside.
Add carrot, onions, mushrooms, and speck to the pot. Cook until softened.
Stir in tomato paste and garlic, cooking briefly until fragrant.
Pour in beer and let it reduce slightly.
Add mustard, thyme, and rosemary, scraping up browned bits from the bottom.
Return beef to the pot with juices, pour in beef stock, and bring to a simmer.
Cover and bake for about 2 hours, until beef is fork-tender.
Season with salt and pepper to taste. Serve hot with potatoes, rice, or bread.