Beer braised short ribs served over wild mushroom brown rice pilaf.
The inspiration for this dish is a take from the cookbook, Two Dudes, One Pan by Jon shook and Ginny Dotolo. I've made many braised short rib dishes before, but this one had a few different ingredients such as turnips, ketchup, and brown sugar. I usually like to have my short rib a bit more on the savory side (like beef bourguignon) but this recipe brought out a hint of sweetness that I enjoyed. I decided to make this because the weather in LA had been a little colder, and a braise is exactly what the day called for.
The rice pilaf was completely my own, we had some green onions (which I love) and some mushrooms left over, so I decided to turn it into a pilaf to plate underneath the ribs as I knew the cooking liquid would soak into the rice adding even more flavor to the pilaf.