1. 1. Start by generously seasoning the short ribs with salt and black pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until they’re beautifully browned, about 2-3 minutes per side. Once seared, remove the ribs from the pot and set them aside.

2. 2. In the same pot, add the diced onion and sauté for 5-6 minutes, or until the onion is softened and translucent. Then, stir in the minced garlic and cook for an additional minute, just until fragrant.

3. 3. Pour in the bourbon and maple syrup, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 3-4 minutes to allow the flavors to meld and the liquid to reduce slightly. Next, stir in the beef broth, tomato paste, Worcestershire sauce, and dried thyme.

4. 4. Return the seared short ribs to the pot, making sure they’re submerged in the braising liquid. Cover the pot and transfer it to a 325°F oven. Allow the ribs to braise for 2 1/2 to 3 hours, or until the meat is fork-tender.

5. 5. In a small saucepan, combine the maple syrup and Worcestershire sauce for the glaze. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, or until it has thickened into a rich, glossy glaze. Season with a pinch of salt and black pepper to taste.

6. 6. Once the short ribs are perfectly tender, let them rest briefly. Spoon the irresistible maple bourbon glaze over the top of the ribs before serving.