Glazed Boneless Beef Short Ribs

Ingredients

• 4 lb boneless beef short ribs (Trimmed; choose pieces at least 4 inches long and 1 inch thick. Do not substitute bone-in short ribs.)
• 4 tsp kosher salt (Recipe was developed with Diamond Crystal kosher salt. If using denser Morton kosher salt, reduce to 1 tablespoon.)
• 2 tsp black pepper
• 2 cup beef broth
• 2 cup dry red wine (Use a medium- to full-bodied wine such as Pinot Noir or Cabernet Sauvignon.)
• 3 tbsp packed brown sugar
• 2 tbsp white miso
• 2 tbsp soy sauce
• 1 large onion (Halved and sliced thin.)
• 2 carrots (Peeled and sliced 1/4 inch thick.)
• 6 sprigs fresh thyme
• 0.333 cup balsamic vinegar
• 3 tbsp molasses
• 2.5 tsp cornstarch
• 2 tsp water (For the cornstarch slurry.)
• 1.5 tsp hot sauce
• 2 tbsp fresh parsley or chives (Minced.)

Steps

1. 1

   Adjust the oven rack to the middle position and heat the oven to 275°F (135°C). Pat the short ribs thoroughly dry with paper towels, then sprinkle them evenly with the kosher salt and pepper.

2. 2

   In a Dutch oven of at least 6 quarts, whisk together the beef broth, red wine, brown sugar, white miso, and soy sauce. Add the sliced onion, carrots, and thyme sprigs.

3. 3

   Nestle the seasoned short ribs into the Dutch oven so they are nearly submerged in the braising liquid. Bring the liquid to a simmer over high heat, cover the pot, and transfer it to the oven.

4. 4

   Braise until a fork slips easily in and out of the meat, about 2 1/4 to 2 3/4 hours. Use tongs to turn the ribs halfway through cooking so they cook evenly.

5. 5

   Remove the pot from the oven and cool the ribs completely in the braising liquid. Cover and refrigerate overnight or for up to 3 days.

6. 6

   When ready to finish the dish, remove and discard the solidified fat from the surface of the braising liquid. Transfer the ribs to a large plate and refrigerate them until needed.

7. 7

   Strain the braising liquid through a fine-mesh strainer set over a large bowl, pressing on the solids to extract as much liquid as possible. Discard the strained solids.

8. 8

   Measure 3 cups of the strained braising liquid into a medium saucepan; discard any remaining liquid. Bring it to a simmer over medium-high heat and cook, stirring occasionally, until reduced to 1 cup, about 20 to 25 minutes.

9. 9

   Remove the saucepan from the heat and stir in the balsamic vinegar and molasses.

10. 10

    In a small bowl, combine the cornstarch and water to make a smooth slurry. Stir the slurry into the glaze, then bring the glaze to a simmer over medium heat. Cook until slightly thickened, about 2 minutes. Stir in the hot sauce and set the glaze aside to cool slightly.

11. 11

    While the glaze cools, adjust the oven rack to the middle position and heat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.

12. 12

    Transfer the chilled beef to a cutting board. Use a paring knife to trim away any large pieces of fat from the surface of the ribs, then blot the ribs dry with paper towels.

13. 13

    Arrange the ribs evenly on the prepared baking sheet. Brush every surface of each rib with the glaze.

14. 14

    Bake until the beef registers 140°F (60°C), about 20 to 25 minutes. Every 5 minutes, brush all sides of the ribs with more glaze and turn them so a different side is touching the pan.

15. 15

    Apply one final coat of glaze to the top of each rib, sprinkle with the minced parsley or chives, and serve. Pass any remaining glaze separately.

Notes

Serve with mashed potatoes or polenta and a green vegetable, or with an apple-celery root salad. The ribs must be refrigerated overnight before the final glazing and reheating stage. Nutritional estimates are ingredient-based and may differ from the site's per-serving values because braising liquid and rendered fat are not all consumed.

Nutrition per serving

• main
• beef
• make-ahead
• braised
• oven-baked
• holiday
• gluten-free adaptable
• high-protein