How to Make It
Season the short ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef, turning, until browned, 8 to 10 minutes total. Transfer the beef to a plate as cooked.
Stir the leeks into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until softened, about 5 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the wine, stock, apricots, prunes, cranberries, bay leaves, 3/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Season with salt and pepper to taste, then serve.