It is written that there is no simchah like that of beef and wine. Here ya go. And yes. You’re welcome.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Sprinkle short ribs with some kosher salt and pepper. Set aside.
Mix the teriyaki, bourbon, honey, mustard, brown sugar, and garlic cubes. Set aside.
Add oil to a skillet and raise heat to high. Brown ribs on all sides, about 30 seconds per side. Remove ribs and put in ovenproof dish.
Turn heat to medium. Add onions and sauté till translucent.
Pour bourbon mixture in and bring to a soft boil.
Pour sauce over short ribs. Cover, place in oven, and cook for one hour.
Lower temperature to 325 degrees Fahrenheit (170 degrees Celsius) and bake for another hour and a half.
You can use this sauce on a small brisket and slow cook it the same way.
If you have a skillet that is ovenproof, you can save yourself the hassle of washing another pan.