Preheat oven to 350 degrees.
In a large dutch oven (or heavy pot), heat vegetable oil. Salt and pepper generously the short ribs. Add to the pot, browning each side. Work in batches if they do not all fit--it's best not to overcrowd the pot! Remove the short ribs and place aside.
Add onions and cook until softened. Add shallots and stir for about one minute. Add garlic and ginger and stir for another minute. Add ginger beer, vegetable stock, and beef broth. Bring to a boil then reduce heat and add in crushed garlic, star anise, soy sauce, Worcestershire, and brown sugar. Stir until combined and add in short ribs with any excess juices.
Let simmer on the stove top for another 20 minutes. Place a top on the pot and transfer to the oven for 2-2.5 hours.
Remove short ribs from the pot and set aside. Heat the remaining liquid in the pot on medium heat and add in the cornstarch, whisking until it dissolved completely and begins to thicken. (Optional: You can slowly add in more cornstarch if you want your sauce thicker).
You can remove the bone (I like to keep it, it has a more rustic feel) and plate it over the parsnip puree--or another side dish of your choice--and finish with the sauce!