Sesame root beer braised short ribs and sweet potatoes

The secret ingredient to this gourmet dinner? Beer.

Veal 311 (photo credit: Gourmetkoshercooking)
Veal 311
(photo credit: Gourmetkoshercooking)
3 pounds boneless beef short ribs, cut into serving-size pieces¼ cup flour2 tablespoons oil, divided6 cloves garlic, peeled2 ribs celery, cut into 1½-inch pieces2 onions, cut into 1½-inch chunks2 parsnips, cut into 1½-inch pieces1 bottle (12 ounces) root beer or dark beer½ cup water2 beef bouillon cubes2 tablespoons tomato paste2 tablespoons balsamic vinegar2 bay leaves3 teaspoons toasted sesame seeds, divided1 teaspoon sea salt½ teaspoon coarse black pepper2 pounds sweet potatoes, peeled and cut into 1½-inch chunks
1. Coat short ribs with flour. Heat 1 tablespoon oil in 5-quart. Dutch oven on medium-high heat. Add ½ the short ribs, cook 5 to 10 minutes or until browned. Remove from Dutch oven. Repeat with remaining short ribs.
2. Heat 1 tablespoon oil in Dutch oven on medium heat. Add garlic, celery, onions, and parsnip, cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons sesame seed, sea salt, and black pepper, bring to boil, stirring to partially cover short ribs in liquid. Cover.
3. Braise in preheated 300°F oven 2 hours. Add sweet potatoes, cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid.
4. Divide short ribs and vegetables among serving bowls. Top each with sauce. Sprinkle short ribs with remaining 1 teaspoon sesame seed.