Preheat your oven to 160°C (320°F).

Cut beef short ribs into individual pieces and dust each piece with flour.

In a large casserole pot, heat olive oil and brown the beef pieces on all sides for 4-5 minutes. Remove and set aside.

Sauté diced carrots, sliced brown onions, and button mushrooms with chopped speck or bacon for 5-7 minutes.

Stir in tomato paste and minced garlic, cooking for another minute.

Pour in beer and scrape up any browned bits, simmer for 2-3 minutes.

Add wholegrain mustard, thyme, and rosemary, stirring well to combine.

Return the browned beef to the pot and add beef stock to cover the meat. Bring to a simmer.

Cover the pot and bake in the oven for about 2 hours until the beef is tender.

Check for tenderness; if needed, return to the oven for an additional 30 minutes. Taste and season before serving.