Preheat your oven to 160°C (320°F).

Cut the short ribs into individual pieces and dust them in plain flour.

Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches until browned on all sides, adding extra oil if needed. Set the browned ribs aside.

In the same pot, add the carrot, onion, mushrooms, and speck. Cook until the vegetables begin to soften.

Stir in the garlic and tomato paste, cooking for an additional 30 seconds.

Pour in the beer, scraping the bottom of the pot to deglaze and release the flavorful bits.

Stir in the wholegrain mustard, thyme, and rosemary. Mix well.

Return the beef ribs to the pot, along with any resting juices, and add the beef stock. Bring everything to a simmer.

Cover the dish and bake in the oven for 2 hours, or until the ribs are tender. If needed, cook for an additional 30 minutes to ensure the meat is fall-off-the-bone tender.

Season the dish with salt and pepper before serving. For a thicker sauce, remove the ribs and simmer the liquid on the stove until reduced.