Rating: 4.5 stars
19 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 14

Paired with: Deschutes Brewery Black Butte PorterThis 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.

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Gallery

Credit: Iain Bagwell

Recipe Summary

total:
4 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°.

  • 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.

  • 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.

  • *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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

982 calories; calories from fat 70%; protein 41g; fat 77g; saturated fat 31g; carbohydrates 31g; fiber 4.2g; sodium 748mg; cholesterol 160mg.
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