Brandied Cranberry Short-Rib Stew

Ingredients

• 1 tsp pepper black
• 6 pounds beef ribs bone-in cut into 2-in. pieces*
• 0.5 cup brandy 
• 2 tablespoons candied ginger minced
• 1.5 cups cranberries fresh
• 0.5 cup cranberries dried
• 3 tablespoons dutch-processed cocoa powder chopped
• 0.3 cup flour 
• 4  garlic clove minced
• 3 pounds kabocha squash seeded cut into 2-in. wedges, and peeled* (1 small)
• 2 tsp kosher salt divided
• 5 cups beef broth reduced-sodium
• 2 medium onion finely chopped
• 1 tablespoon orange zest shredded finely
• 3 tablespoons vegetable oil divided

Equipment

• bowl
• baking sheet
• paper towels
• oven
• pot
• microwave

Directions

1. Preheat oven to 50
2. 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.
3. Transfer to a bowl.
4. Cut squash wedges crosswise, put on a baking sheet, and toss with remaining oil. Roast until caramelized, 10 minutes.
5. Remove from oven and lower heat to 30
6. Add onions and remaining 1 tsp. salt to pot and cook over medium-high heat, stirring often, until softened, about 3 minutes.
7. 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.
8. 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.
9. 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.
10. *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.