Preheat your oven to 300°F (150°C).

In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper to create a spice rub.

Pat the beef short ribs dry with paper towels. Rub the spice mixture evenly over all sides of the ribs.

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Once hot, 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 diced shallots, carrots, parsnips, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and slightly caramelized.

Pour in the beef broth and stir well to combine, scraping up any browned bits from the bottom of the pot.

Return the short ribs to the pot, ensuring they are submerged in the broth. Cover with a lid and transfer to the preheated oven. Cook for 3 hours, until the meat is tender and easily pulls away from the bone.

Once cooked, remove the pot from the oven. Carefully take out the short ribs and set them aside on a plate, covering them to keep warm.

To make the gravy, place the pot with the remaining liquid on the stove over medium heat. In a small bowl, mix the unsalted butter and flour to form a paste.

Whisk the flour mixture into the pot, stirring continuously until the gravy thickens, about 5-7 minutes. Add the chopped garlic chives and stir to combine. Adjust seasoning as necessary.

Serve the short ribs hot, drizzled with the velvety root vegetable gravy. Garnish with fresh herbs if desired.