1. Cut the short ribs into 12 bite-size pieces. Sprinkle with the salt, paprika, and 1/4 teaspoon of the pepper. Heat the olive oil in a small Dutch oven over medium. Add the short rib pieces, and cook, turning to brown all over, about 4 to 5 minutes. Remove from the Dutch oven.

2. Add the onion, carrot, garlic, and thyme to the Dutch oven, and cook until the vegetables just begin to brown, about 2 minutes. Add the wine, and increase the heat to medium-high. Bring to a boil, and cook until the liquid is reduced to about 1/3 cup, 1 to 2 minutes. Add the short rib pieces, broth, honey, and vinegar, and reduce the heat to a low simmer. Cover and cook until the beef is tender but not falling apart, about 1 hour and 15 minutes. Using a slotted spoon, transfer the beef and vegetables to a large platter.

3. Preheat the oven to 400°F. Remove and discard the vegetables and thyme sprig from the beef mixture.

4. Increase the heat to high, and bring the liquid in the Dutch oven to a boil. Boil until the liquid is reduced to about 1 cup, about 2 minutes. Return the beef to the Dutch oven, and toss to coat. Remove from the heat, and cover to keep warm.

5. Place the baguette slices in a single layer on a baking sheet, and bake until just crisp but not browned, 4 to 5 minutes. Increase the oven temperature to broil.

6. Place the cream cheese, blue cheese, 1 tablespoon chopped chives, and remaining 1/4 teaspoon pepper in a small bowl, and mash until combined. Spread about 1 tablespoon of the mixture on each toast, and broil until the cheese mixture just begins to brown, 1 to 2 minutes.

7. Top each cheese toast with 1 tomato slice and 1 piece of the glazed short rib. Garnish with the chopped chives and thyme.