SHORT RIBS:

• Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
• Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
• Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
• Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.

CROSTINI:

• Preheat oven to 400º F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
• Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.

ASSEMBLY:

• Top each crostini with jam, cheese, short rib mixture and chopped chives.