Red Wine & Balsamic Glazed Short Ribs

1. Preheat Oven

Begin by adjusting your oven rack to the lower-middle position and preheating the oven to 275 degrees.

2. Prepare Beef Short Ribs

Pat the beef short ribs dry with paper towels, then sprinkle them generously with the kosher salt and black pepper.

3. Prepare Braising Liquid

In a large Dutch oven, whisk together the beef broth, dry red wine, brown sugar, white miso, and soy sauce until well combined. Add the sliced onion, carrots, and fresh thyme sprigs into the mixture.

4. Braise Short Ribs

Nestle the short ribs into the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer over medium heat, then cover and transfer the pot to the preheated oven. Allow the short ribs to braise for 2.25 to 2.75 hours, turning the meat halfway through.

5. Cool and Refrigerate

Once the ribs are tender, let them cool in the braising liquid, then refrigerate the pot overnight or up to three days.

6. Remove Fat and Strain Liquid

When you are ready to continue, remove the solidified fat from the surface of the braising liquid and discard it. Transfer the short ribs to a large plate. Strain the braising liquid through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.

7. Reduce Braising Liquid

Pour 3 cups of the strained braising liquid into a medium saucepan and bring it to a simmer over medium heat. Allow it to reduce for about 20 to 25 minutes until it has thickened slightly.

8. Prepare Glaze

Stir in the balsamic vinegar, molasses, and a mixture of cornstarch and water into the reduced braising liquid. Continue to simmer until the glaze has thickened, then stir in the hot sauce. Let the glaze cool slightly.

9. Preheat Oven for Glazing

Preheat your oven to 450 degrees and line a rimmed baking sheet with parchment paper.

10. Prepare Short Ribs for Glazing

Transfer the short ribs to a cutting board, trim any excess fat, and blot them dry with paper towels. Place the ribs on the prepared baking sheet, spacing them evenly.

11. Glaze Short Ribs

Brush the ribs with a generous amount of the glaze and cook them in the preheated oven. Every 5 minutes, brush the ribs with more glaze and turn them to ensure an even coating. Continue this process for about 20 to 25 minutes until the ribs are beautifully caramelized.

12. Final Touch and Serve

Finally, brush the ribs with a final coat of glaze and sprinkle them with fresh parsley or chives. Serve the ribs hot and enjoy.