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
Preheat oven to 50
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.
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 30
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.