Brandied Cranberry Short-Rib Stew Recipe

Name: Brandied Cranberry Short-Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1. Preheat oven to 500u00b0. 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.
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 300u00b0.
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.
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.
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.

2053

kcal

Calories

129

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Brandied Cranberry Short-Rib Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brandied Cranberry Short-Rib Stew

How did you like this recipe?

Frequently Asked Questions