Preheat your oven to 160°C (320°F). Gather your ingredients and ensure your large flameproof casserole or Dutch oven is ready.

Cut the beef short ribs into individual portions if not already done. Lightly dust each piece with plain flour.

Heat a generous splash of olive oil in the casserole over medium-high heat. Add the floured beef ribs in batches, browning on all sides for about 6-8 minutes.

In the same pot, add your diced carrot, sliced brown onions, whole button mushrooms, and chopped speck (or bacon). Sauté over medium heat for about 5-7 minutes.

Stir in the tomato paste and crushed garlic, allowing them to cook for 1-2 minutes until fragrant.

Pour in your choice of beer, stirring well to scrape up browned bits from the bottom of the pot. Let the beer reduce slightly for about 3-4 minutes.

Once the beer has reduced, mix in the wholegrain mustard, fresh thyme, and rosemary. Stir everything together for about 1 minute.

Pour in the beef stock, stir well, and return the browned beef ribs along with any accumulated juices back into the pot.

Cover the casserole with a lid and transfer it to the preheated oven. Bake for 2 hours, or until the beef is fork-tender.

Once tender, adjust seasoning with salt and pepper as needed for optimal flavor. Serve hot with crusty bread or creamy mashed potatoes.