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.