All-American Short Ribs

In many upscale restaurants, bony, tough short ribs are being braised until fall-off-the-bone tender and served as stylish entrées. In my Southern-inspired version, the cooking liquid includes aromatic vegetables, stock, and tomatoes along with bourbon and molasses. (I like the robust, slightly less sweet taste of dark molasses, but you can also use the light variety.) You can make these several days ahead and refrigerate them, then slowly reheat before serving. Serve them over