Glazed Short Rib Crostini Stack

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Short Ribs:

1 pound boneless beef short ribs, trimmed of excess fat

1/2 teaspoon sweet paprika 

Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 

6 cloves garlic, crushed and peeled 

1 medium carrot, cut into large chunks 

1 small onion, peeled and quartered 

1 sprig fresh thyme 

1/2 cup dry red wine 

1 1/2 cups low-sodium beef broth 

2 tablespoons honey 

1 tablespoon balsamic vinegar 

Crostini:

Twelve 1/2-inch-thick slices baguette

1/4 cup extra-virgin olive oil 

2 ounces blue cheese, at room temperature 

2 ounces cream cheese, at room temperature

1 tablespoon chopped fresh chives, plus more for garnish

Freshly ground black pepper