Combine Florida orange and tangerine juices, balsamic vinegar, Irish stout beer, carrot, onion, celery, bay leaf, thyme, allspice, nutmeg and pepper. Pour over short ribs in ovenproof casserole dish. Cover dish and bake at 275F for 2½ to 3 hours, until meat is fork tender.
Remove casserole dish from oven and remove short ribs from braising liquid. Strain braising liquid into medium saucepot and bring to simmer. Reduce volume by ⅔. Reserve.
Pull meat from bones and pull apart into small pieces. Discard bones and any other trim. Add reduced braising liquid to pulled meat and combine thoroughly. Season with salt and pepper, to taste. Refrigerate until firm.
While meat is cooling, make Florida Citrus Aioli: Bring ½ cup Florida orange juice and ½ cup Florida tangerine juice to simmer in medium saucepan. Reduce volume by ⅔. Remove from heat and chill. Combine reduction with 1 tsp Florida orange zest, 1 cup olive oil mayonnaise and 2 Tbsp chives. Combine thoroughly and reserve.
Portion short rib meat into small balls, 1” in diameter. Roll between hands to form balls. Place in freezer until firm. Roll in flour; dip in egg and then roll in breadcrumbs.
Heat olive oil in 6-qt pot over medium-low heat to 350 F. Fry croquettes until golden brown. Remove and place onto plate lined with paper towels to drain excess olive oil. Season with salt, to taste.
Serve croquettes with Florida Citrus Aioli.