Glazed Boneless Beef Short Ribs
You deserve a break from fussy roasts. This season, use elementary, mostly hands-free techniques to transform short ribs into a dazzling entrée. (They're made ahead too.)
Keywords
- Main Courses
- American
- Beef
- Make Ahead
- Holiday
- ATK Staff Pick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Pastry brush
- Tongs
- Cutting board
- Paring knife
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Oven
- Stove
- Refrigerator
- Measuring cup
- Spoon
Ingredients
- 4 pounds boneless beef short ribs, trimmed
- 4 teaspoons kosher salt
- 2 teaspoons pepper
- 2 cups beef broth
- 2 cups dry red wine
- 3 tablespoons packed brown sugar
- 2 tablespoons white miso
- 2 tablespoons soy sauce
- 1 large onion, halved and sliced thin
- 2 carrots, peeled and sliced ¼ inch thick
- 6 sprigs fresh thyme
- ⅓ cup balsamic vinegar
- 3 tablespoons molasses
- 2½ teaspoons cornstarch
- 2 teaspoons water
- 1½ teaspoons hot sauce
- 2 tablespoons minced fresh parsley or chives
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