Preheat your oven to 325°F (163°C).

Season the short ribs with salt and black pepper, ensuring an even coating.

Heat vegetable oil in a large, oven-safe Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches to avoid overcrowding the pan. Transfer the browned ribs to a plate.

In the same Dutch oven, add the chopped onion and diced carrots. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.

Add the tomato paste, dried thyme, smoked paprika, and bay leaf to the vegetables. Stir well to combine and cook for 2-3 minutes.

Return the browned short ribs to the Dutch oven, arranging them in a flat pile.

Pour in the dark beer and beef broth, ensuring the ribs are partially submerged. Bring the liquid to a simmer.

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours or until the short ribs are fork-tender.

Carefully remove the Dutch oven from the oven and discard the bay leaf.

Serve the beer-braised short ribs over mashed potatoes, polenta, or your favorite side dish. Garnish with chopped fresh parsley.