Step 1: Prepare the Short Ribs

1. Preheat your oven to 325°F (165°C).
2. Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 2–3 minutes per side. Remove the ribs and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the onions, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and golden.
2. Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 3: Deglaze with Bourbon

1. Pour the bourbon into the pot, scraping up any browned bits from the bottom of the pan. Allow the alcohol to cook off for 2–3 minutes.
2. Stir in the maple syrup, beef broth, and crushed tomatoes, mixing well to combine.

Step 4: Assemble the Dish

1. Return the short ribs to the pot, nestling them into the sauce.
2. Add the thyme, rosemary, and bay leaves. Cover the pot with a lid or foil.

Step 5: Braise in the Oven

1. Transfer the pot to the preheated oven and braise for 3–4 hours, or until the short ribs are fork-tender. Check occasionally to ensure the liquid level is adequate, adding more broth if needed.

Step 6: Finish and Serve

1. Remove the short ribs from the pot and skim off any excess fat from the surface of the sauce.
2. Discard the herb sprigs and bay leaves.
3. Serve the short ribs over your choice of side, spooning the rich sauce generously over the top. Garnish with fresh parsley.