Root beer braised short rib with Cheeto fettuccine

Saute mirepoix in a little neutral oil until deeply caramelized.

Add the crushed garlic and tomato paste and saute until fragrant and the paste sticks to the pan; deglaze with two cups of root beer, scraping up the bottom.

Add thyme and parsley sprigs and the short ribs bone-side up; add chicken stock until the ribs peek about an inch above the liquid.

Braise in a 325F oven for three to four hours, flipping the ribs halfway and topping up with a cup or two of stock if needed, until fall-off-the-bone tender with a deep brown crust.

Save the braising liquid and refrigerate a few hours to de-fat it.

In a food processor combine the flour, masa and cheddar cheese powder; add the lightly beaten eggs and process one to two minutes until an orange dough forms that springs back when poked; if it does not, process 15 to 30 seconds more.

Knead briefly by hand, wrap in plastic and rest at room temperature for 30 minutes.

Roll thinner and thinner through a pasta roller, laminating if the dough tears or feels weak, cut into fettuccine, twist into nests on a well-floured sheet, cover and refrigerate.

Strain the cooking liquid to remove the fat and taste it for seasoning.

Shred the beef off the bone, discarding gristle and sinew, into bite-sized pieces.

Simmer about a cup of braising liquid with the beef in a high-walled saute pan until it starts to thicken.

Boil the pasta 30 to 90 seconds until al dente, then finish it in the sauce, tossing until the sauce reaches a good consistency.

Kill the heat and mount with butter for a lighter, creamier sauce; taste for seasoning.

Twist into a nest with a carving fork and ladle, add plenty of short rib, and microplane a crunchy Cheeto over the top.