Sear the short ribs on all sides in a hot large pot with plenty of oil. Once 3 or 4 of the sides are browned add in the onions. Continue to brown the last sides of the meat. Once all the sides are browned and the onions are starting to turn brown on the edges, add in the stock, whisky, molasses, and honey. Cover the pot but leave it a bit ajar. Simmer for 3-4 hours until very tender.

Once tender, add in the potato flakes a little at a time until the desired thickness for the sauce is achieved. Remove from heat.

Mix the flour, cornmeal, sugar, baking soda, baking powder, and salt. Whisk together the sour cream and egg. Add the jalapeno, cheddar, and cilantro, to the flour mixture and stir well. Stir in the sour cream mixture and mix until combined.

Pour into a buttered baking dish. Bake at 400 for about 25 minutes until a tester comes out mostly clean.

Scoop out some cornbread into a serving dish, and top with a short rib. Pour over some of the gravy onto the whole dish. Serve!