First Step: Prep and Season the Short Ribs. Preheat your oven to 350°F (175°C). Season the short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge the ribs in all-purpose flour, shaking off any excess. Preparing the ribs this way helps develop a beautiful crust during searing.

Second Step: Cook Bacon and Sauté Vegetables. In a Dutch oven or heavy oven-safe pot, cook the bacon strips over medium-high heat until crispy. Transfer bacon to paper towels to drain and reserve the bacon fat in the pot. If needed, add a little olive oil for extra fat content. Add diced carrots, celery (if using), and onions to the pot. Sauté for about 2 minutes, then stir in minced garlic and cook for another 30 seconds until fragrant. Remove the vegetable mixture to a heatproof bowl.

Third Step: Brown the Short Ribs. Increase heat to high and brown each rib piece on all sides, approximately 1-2 minutes per side. This step seals in flavor and develops a deep color. When browned, transfer the ribs to the bowl with the sautéed vegetables.

Fourth Step: Deglaze and Add Braising Liquid. Pour 1 cup of honey bourbon into the hot pot to deglaze, scraping up browned bits stuck to the bottom. Add honey, chicken broth or beef stock (2 to 3 cups, enough to cover ribs), Worcestershire sauce, herbs de Provence or thyme sprigs, and season with salt and black pepper. Taste the liquid and adjust seasoning accordingly.

Fifth Step: Combine and Slow Cook. Return the ribs along with the vegetable mixture to the pot. Cover and place it on the middle rack in the oven. Cook at 350°F for 2 hours, then reduce the oven temperature to 325°F (160°C) and continue cooking for an additional 30–45 minutes until the meat is tender and falling off the bone.

Sixth Step: Rest and Add Bacon. Remove the pot from the oven and let the ribs rest, covered, for 20-30 minutes. Skim excess fat from the top of the cooking liquid. Then stir in the crispy bacon pieces to maintain their texture and add smoky flavor to the dish.

Final Step: Prepare and Add Honey Bourbon Glaze. In a small saucepan, combine all glaze ingredients: honey bourbon, dark brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, black pepper, kosher salt, red pepper flakes, and honey. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 5 minutes until thickened and syrupy. If too thick, add a splash of water and gently reheat. Drizzle the glaze generously over the ribs just before serving for a shiny, flavorful finish.