Open short ribs and place on a sheet pan. Allow to sit uncovered in fridge overnight to dry, this will help the meat get a good sear. The next day season heavily on both sides with salt and pepper.
Place in a 500 F degree oven to brown…and enjoy the aroma!!! This should take about 20 minutes. In bottom of a roasting pan, put in onions, carrots, celery, garlic and bay leaves. Remove meat from oven and put on top of chopped vegetables.
Deglaze sheet pan with bourbon, scrape off all of the good stuff and pour over meat. Add 2 cups of beef broth and cover bottom of meat with liquid.
Cover pan with parchment paper and heavy duty aluminum foil. Place back into a 300 F oven. Braise for 3.5-4 hours. Check after 3.5 hours. Short ribs are done when you can press a plastic tasting spoon in them with little resistance. Remove from oven.
Here in Kentucky we like to serve them with some rich brown gravy (demi-glace) and some cream cheese grits. Enjoy!