Clean and chop the vegetables, then sauté them in a little olive oil.

Cut the beef short ribs into smaller pieces. Rub them with coarse salt and paprika, then let them marinate for at least 30 minutes, or ideally overnight. Add the ribs to the sautéed vegetables.

Place a Dutch oven or cast iron pot in the oven at 350°F (180°C) for 30 minutes, then add the beer.

Serve with mashed potatoes, gnocchi, or short pasta.

When the bones separate easily from the meat, remove the pieces from the pot. Take the meat off the bones, blend the vegetables with an immersion blender, and cut the meat into pieces as desired.