Root beer braised short ribs with Cheeto pasta

Saute the mirepoix in a little neutral flavored oil until deeply caramelized.

Add one crushed garlic clove and a couple of tablespoons of tomato paste and saute until the garlic is fragrant and the paste sticks to the bottom of the pan.

Deglaze with two cups of root beer, scraping the bottom of the pot.

Add a couple of sprigs of fresh thyme and parsley and the bone-in short ribs, bone side up.

Add enough homemade chicken stock that the short ribs peek about an inch above the liquid.

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

Chill the cooking liquid in the fridge a few hours to de-fat it, then strain.

In a food processor combine five and a half ounces of all purpose flour, one and a half ounces of masa and half an ounce of cheddar cheese powder.

Add five ounces of lightly beaten eggs and process one to two minutes until it forms an orange dough that springs back when poked; process another 15 to 30 seconds if it does not.

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

Roll out ever thinner on a pasta roller, laminating if the dough tears, and cut into fettuccine; twist into nests on a floured rimmed baking sheet and refrigerate covered.

Remove and shred the beef from the bone, discarding gristle and sinew, and tear into bite-sized pieces.

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

Cook the Cheeto pasta in boiling water for 30 to 90 seconds until al dente, then finish it in the sauce.

Toss together, kill the heat and mount with butter to lighten the colour and enrich the sauce.

Plate with a carving fork and soup ladle and microplane a crunchy Cheeto over the top.