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Brandied Cranberry Short-Rib Stew

Total Time
4 hrs

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.

Stews and Brews: Short Rib Stew (1011)

Photo by Iain Bagwell
 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
Step 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

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

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

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

*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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 982Calories from Fat 70
% Daily Value *
Total Fat 77g119%

Saturated Fat 31g155%
Cholesterol 160mg54%
Sodium 748mg32%
Total Carbohydrate 31g11%

Dietary Fiber 4.2g17%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.