Mike’s Hot Honey Short Ribs cheffed up by Jennah Kaye. Ingredients: 6 bone-in beef short ribs (about 4.5–6 lbs total) Salt, sprinkled generously  2–3 tbsp olive oil 3 whole carrots, diced 4 celery stalks, diced 1 apple, diced (Honeycrisp recommended) 1 large yellow onion, diced 2 garlic cloves, halved 2 tbsp tomato paste 2 tbsp Dijon mustard 1 tbsp apple cider vinegar 1 tbsp Herbes de Provence 1/3 cup Mike’s Hot Honey  2 cups apple cider 1 carton (32 oz) beef broth 1-2 tbsp of bourbon (optional) 1/3 cup Mike’s Hot Honey  4–5 fresh thyme and/or rosemary sprigs 2-3 bay leaves (optional) 2 tbsp butter  1-2 tbsp chives, diced (for garnish) Instructions: Preheat oven to 350°F. Season ribs with salt and pepper.  Heat a large Dutch oven over medium-high heat, add olive oil, and sear ribs on all sides until deep golden. Remove and set aside.  In the same pot, add diced carrots, celery, apple, and onions. Sauté until softened and lightly caramelized (about 5–7 minutes). Stir in tomato...