Brandied Cranberry Short-Rib Stew
Photo by Iain Bagwell
Paired with: Deschutes Brewery Black Butte Porter
This silky, complex Oregon porter has notes of cranberry, chocolate, and warm spices, plus a hint of citrus. Browning the ribs and adding cocoa powder, cranberries, ginger, and orange zest make the stew sing in the same key.
This recipe, and others like it, originally appeared in “The Fall Recipes We Guarantee You’ll Be Making on Repeat This Season.”
How to Make It
Step 1
1
Preheat oven to 500°. Dry short ribs on paper towels and sprinkle with 1 tsp. each salt and pepper. In a large, heavy ovenproof pot, heat 1 tbsp. oil over medium-high heat. In 4 batches, brown ribs all over. Transfer to a bowl.
Step 2
2
Cut squash wedges crosswise, put on a baking sheet, and toss with remaining oil. Roast until caramelized, 10 minutes. Remove from oven and lower heat to 300°.
Step 3
3
Add onions and remaining 1 tsp. salt to pot and cook over medium-high heat, stirring often, until softened, about 3 minutes. Add flour and cook, stirring, until deep golden brown, about 5 minutes. Stir in garlic and cocoa; cook 1 minute. Stir in broth and brandy. Add dried cranberries, ginger, and orange zest and bring mixture to a boil. Return short ribs to pot, cover, and bake 2 1/2 hours.
Step 4
4
Remove pot from oven and spoon off fat. (Or chill overnight before skimming; return to a simmer before continuing.) Stir in fresh cranberries and kabocha. Cover and bake until kabocha is tender and meat pulls away from the bone, about 30 minutes.
Step 5
5
*Ask your butcher to cut the short ribs. To make squash easier to cut and peel, poke it all over with a fork, then microwave 2 to 3 minutes.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
6 pounds bone-in beef short ribs, cut into 2-in. pieces*
About 2 tsp. kosher salt, divided
About 1 tsp. black pepper
3 tablespoons vegetable oil, divided
3 pounds kabocha squash (1 small), seeded, cut into 2-in. wedges, and peeled*
2 medium onions, finely chopped
1/3 cup flour
4 garlic cloves, minced
3 tablespoons Dutch-processed bittersweet cocoa powder or 1 square (1 oz.) bittersweet chocolate, chopped
5 cups reduced-sodium beef broth
1/2 cup brandy
1/2 cup dried cranberries
2 tablespoons minced candied ginger
1 tablespoon finely shredded orange zest
1 1/2 cups fresh cranberries
Directions
Step 1
1
Preheat oven to 500°. Dry short ribs on paper towels and sprinkle with 1 tsp. each salt and pepper. In a large, heavy ovenproof pot, heat 1 tbsp. oil over medium-high heat. In 4 batches, brown ribs all over. Transfer to a bowl.
Step 2
2
Cut squash wedges crosswise, put on a baking sheet, and toss with remaining oil. Roast until caramelized, 10 minutes. Remove from oven and lower heat to 300°.
Step 3
3
Add onions and remaining 1 tsp. salt to pot and cook over medium-high heat, stirring often, until softened, about 3 minutes. Add flour and cook, stirring, until deep golden brown, about 5 minutes. Stir in garlic and cocoa; cook 1 minute. Stir in broth and brandy. Add dried cranberries, ginger, and orange zest and bring mixture to a boil. Return short ribs to pot, cover, and bake 2 1/2 hours.
Step 4
4
Remove pot from oven and spoon off fat. (Or chill overnight before skimming; return to a simmer before continuing.) Stir in fresh cranberries and kabocha. Cover and bake until kabocha is tender and meat pulls away from the bone, about 30 minutes.
Step 5
5
*Ask your butcher to cut the short ribs. To make squash easier to cut and peel, poke it all over with a fork, then microwave 2 to 3 minutes.
Step 6
6
Note: Nutritional analysis is per serving.
