Maple bourbon Braised Short Rib Bowl

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the braised short rib and let it tahini, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.