Preheat your oven to 325°F (160°C). In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the short ribs generously with kosher salt, then sear them for about 4-5 minutes on each side until they develop a rich, golden-brown crust.

In the same Dutch oven, lower the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onion becomes translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in 1 cup of bourbon to deglaze the pot, scraping any flavorful bits stuck to the bottom. Allow the bourbon to simmer and reduce slightly for about 3-4 minutes.

Stir in 1 cup of balsamic vinegar, 1/4 cup of brown sugar, 2 tablespoons of Worcestershire sauce, and 2 bay leaves. Next, pour in 2 cups of beef broth, mixing well.

Gently return the browned short ribs to the Dutch oven, ensuring they are submerged in the braising liquid. Cover the pot and transfer it to the preheated oven. Let the ribs braise for 2½ to 3 hours.

While the ribs are braising, combine 1 cup of sour cream, 2 tablespoons of prepared horseradish, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice in a bowl. Season with salt and pepper to taste.

Once done braising, skim any excess fat from the sauce and serve the short ribs on a platter, drizzling the sauce over the top and dolloping the horseradish cream sauce.