Preheat the oven to 375 degrees.
Heat olive oil in a braiser or Dutch oven over medium-high heat until shimmering.
Season the short ribs with salt and pepper on all sides. and place in the braiser.
Add the onions. Brown he short ribs on all sides.
Deglaze the pan with the bourbon.
Stir in the honey and beef stock.
Put the lid on the braiser and carefully place in the oven.
Cook for 45 minutes, remove the lid and cook 20 minutes longer – or until short ribs shred easily with a fork.
Remove the meat from the Dutch oven and cover loosely with foil to rest while you make the macaroni and cheese.
When meat has rested, shred the short ribs with two forks; discard the bones.