Like many cooks, I find deep joy in treating those I love to a memorable holiday meal. This year, I’m excited to wow my family and friends with glazed short ribs. These ribs ooze gorgeousness, with rich, velvety meat that cuts easily with a fork and flaunts a dramatically dark, tangy-sweet glaze. Everyone at the table will adore them; plus, the bulk of the prep—which is a breeze—happens well in advance.
The recipe is modeled after one that my colleague Andrea Geary used to cook at a top restaurant in Scotland. Her concept was straightforward and brilliant: The day before serving, she braised boneless beef short ribs—a heavily marbled cut that’s rich in collagen—in stout (she was in the Scottish Highlands, after all) and then chilled the ribs in their cooking liquid overnight, where moisture and flavor continued to permeate the meat. On the line, she fired the
