Step 1: Prepare the Short Ribs

1. Season and flour: Pat the short ribs dry with paper towels. Season them generously with salt and pepper on all sides. Lightly dust them with all-purpose flour, shaking off any excess.
2. Sear the ribs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the short ribs in batches, cooking each side for 2-3 minutes until golden brown. Remove the ribs and set them aside.

Step 2: Sauté the Aromatics

1. Cook the vegetables: In the same pot, reduce the heat to medium. Add the diced onion and carrots, cooking for 5-7 minutes until softened and lightly browned.
2. Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for another minute, stirring constantly to caramelize the paste.

Step 3: Build the Braising Liquid

1. Deglaze with bourbon: Carefully pour in the bourbon, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
2. Add remaining liquids: Stir in the beef broth, maple syrup, soy sauce, and water (if needed) to ensure the short ribs will be mostly submerged.

Step 4: Braise the Short Ribs

1. Combine and season: Nestle the seared short ribs back into the pot. Add the thyme, rosemary, and bay leaf. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
2. Cook low and slow: Transfer the pot to a preheated oven at 325°F (163°C). Braise for 3-3½ hours, checking occasionally to ensure the liquid doesn’t reduce too much. Add more water or broth if necessary. The ribs are ready when the meat is fork-tender and falling off the bone.

Step 5: Caramelize the Shallots

1. Sauté the shallots: While the ribs are braising, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the shallots, cut side down, and sprinkle with sugar and salt.
2. Cook until golden: Allow the shallots to caramelize for 5-7 minutes, flipping them once they are deeply golden brown on the cut side.
3. Deglaze and simmer: Add the beef broth or water to the skillet, scraping up any browned bits. Cover and simmer for 10 minutes, or until the shallots are tender and jammy.

Step 6: Finish and Serve

1. Skim fat from the sauce: Once the ribs are done, remove them from the pot and set aside. Skim off any excess fat from the surface of the braising liquid.
2. Thicken the sauce (optional): If you prefer a thicker sauce, simmer it on the stovetop for 5-10 minutes to reduce further.
3. Serve: Plate the short ribs with the caramelized shallots on top. Spoon the braising liquid generously over the ribs and garnish with fresh parsley and lemon zest for brightness.