I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a few ribs):
I suspect it is due to the rendering of the connective tissue and fat from the short ribs, but I don't understand why it is so clear, especially given that there was wine and beef broth in it.
Here is the recipe I followed: https://www.seriouseats.com/recipes/2014/02/balsamic-brown-sugar-short-ribs-recipe.html
Additionally, is there anything I can do with this liquid? I'd rather use it than toss it if possible.
Edit:
The liquid has since congealed into a solidified opaque beige liquid, which looks to me like fat.
Best Answer
I believe the liquid looks like fat that has been rendered out of short ribs, which are quite fatty. Most of the water-based liquids you added (red wine, stock, vinegar, etc.) seem to have evaporated and/or burned, and what's left of them has sunk to the bottom of the pan. Naturally, oil would float on top.
As to what to do with it, you could use it to cook, but keep in mind it will carry some flavours of this dish.
Update: OP just edited the original question to say the liquid solidified, confirming that it is indeed fat.