1. Sprinkle on 1/2 of salt and pepper on ribs, coat in flour. Braise in pan with oil.
2. In slow cooker: add onions, garlic, cocoa, beef broth and stir in flour till smooth. Stir in brandy, cranberries, candied .ginger and orange zest. Add in braised meat
3. Cook on high for 4 hours.
4. Spoon off fat. Chill overnight.
5. Skim off fat. Reheat beef in large pot and fresh cranberries.
6. Cut squash wedges crosswise, put on baking sheet and toss with 1 tbsp oil. Roast until carmelized at 500 for about 10 minutes.
7. Toss in cubes of kabocha squash.
8. Add cornstrarch with water to thicken gravy if desired.
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