1. Begin by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Season the short ribs generously with kosher salt and sear them on all sides until they develop a beautiful, caramelized crust. Remove the seared ribs and set them aside.

2. In the same pot, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

3. Pour in the bourbon and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Stir in the brown sugar and Worcestershire sauce, allowing the flavors to meld.

4. Return the seared short ribs to the pot, and add the bay leaves and beef broth. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F. Allow the ribs to braise for 2.5-3 hours, or until the meat is fork-tender and falling off the bone.

5. While the short ribs are braising, prepare the Horseradish Sauce. In a small bowl, combine the sour cream, horseradish, Dijon mustard, lemon juice, kosher salt, black pepper, and heavy cream. Whisk the ingredients together until the sauce is smooth and creamy.

6. Once the short ribs are cooked to perfection, plate them up and drizzle the Horseradish Sauce over the top or serve it on the side.