Preheat your oven to 300°F (150°C).

Season the beef short ribs generously with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

In the same pot, add the diced onion and carrots. Sauté for about 5 minutes until softened.

Add the minced garlic and cook for an additional minute until fragrant.

Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze. Stir in the thyme and tomato paste.

Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

While the ribs are braising, prepare the roasted fingerling potatoes. Toss the halved potatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 30-35 minutes, or until crispy and golden brown.

In a skillet, melt the butter over medium heat. Add the shrimp and sprinkle with chili powder. Cook for 3-4 minutes, or until the shrimp are pink and cooked through.

To serve, plate the roasted fingerling potatoes, top with the braised beef short ribs, and finish with the chili butter shrimp. Garnish with chopped parsley.