1. Cut short ribs into bite-sized chunks (at least 12). Sprinkle with paprika, ½ tsp of salt, and pepper.
2. Heat the olive oil in a small Dutch oven over medium heat. Add short rib pieces and brown all over (4-5 minutes). Remove beef to plate.
3. Add the garlic, carrot, onion and thyme to the Dutch oven and cook until vegetables begin to brown (2 minutes). Add the meat back in, add the wine and increase the heat to boil the wine down to a glaze (1-2 minutes). Add the broth, honey and vinegar and reduce the heat to low until liquid is simmering. Cover and cook until meat is tender but not falling apart (1 ½ hours). Remove the beef to plate.
4. Preheat oven to 400°F. Pick out and discard vegetables and thyme from the Dutch oven. Increase the heat to high and boil liquid down to a thin glaze (5 minutes). Add the beef back and toss to coat. Remove from heat and cover to keep warm.
5. For crostini, arrange the baguette slices on sheet tray in a single layer. Drizzle with olive oil. Toast in oven until just crisp but not brown (4-5 minutes). In a small bowl, mash together cheeses and chives with a little pepper. Spread the mixture onto the toasted bread and broil until cheese just begins to brown (1-2 minutes).
6. Top each cheese toast with 1 to 2 pieces of glazed short rib. Garnish with some chopped chives.

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