Pat short ribs dry with a paper towel. Sprinkle all sides of the short rib with salt, pepper, paprika and a SMALL amount of cayenne pepper. Finally, dredge in flour and tap off excess.
Saute 4 slices of bacon into crispy.
Reserve all but 1 tablespoon of bacon grease and brown the short ribs on all sides under medium-high heat. This is best done in a dutch oven or heavy bottom pot.
If needed, add more bacon grease as you brown the short ribs.
Set aside short ribs and saute onions. Salt and pepper onions. When translucent, add garlic and cook for 1-2 minutes.
Deglaze the pot with a bottle of beer scraping bits at the bottom of the pot. Allow to reduce down for a few minutes.
Add can of diced tomatoes, worhesterchire sauce, vinegar, salt and pepper. Bring to boil and then turn off.
In slow cooker, add short ribs, potatoes, carrots, onions, thyme, bay leaves, chopped bacon and beer mixture. Add beef broth until covered and cook on high for 6-8 hours.
When potatoes are tender [~6 hours], strain mixture reserving all broth. Remove short rib bones, thyme and bay leaves from strainer and discard
Using a degreaser, remove the fat from the left over gravy. Bring gravy to a slight boil and then thicken with a premixed slurry of flour and water [3 tablespoons each]. Taste and add more salt and pepper if necessary. Return everything back to slow cooker until ready to be served on low temp.