Preheat your oven to 325°F (160°C). In a Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Pat the short ribs dry with paper towels, season generously with kosher salt, and brown them on all sides for about 4-5 minutes until they develop a rich, caramelized crust. Once browned, transfer the ribs to a plate and set them aside.

Lower the heat slightly, then add diced onions to the same pot, cooking until golden and fragrant, about 4-5 minutes. Stir in minced garlic and sauté for an additional minute until aromatic.

Pour in the bourbon, scraping the bottom of the pot to release any stuck bits, and bring it to a simmer. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and beef broth. Mix well.

Return the browned short ribs to the pot, ensuring they're submerged in the liquid. Cover with a tightly fitting lid and place the pot in the preheated oven. Let the ribs braise for 2.5 to 3 hours, basting occasionally.

While the ribs are braising, prepare the horseradish cream sauce by whisking together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper. Thin it with heavy cream until smooth.

Once the short ribs are done, remove them from the oven and let them rest. Skim off any excess fat from the braising liquid. Drizzle the sauce over the ribs, top with the horseradish cream, and serve.