Ingredients

The following ingredients have 4 Servings
  • 2 1/2- 3 pounds short ribs
  • ¼ cup canola oil
  • 1 Tablespoons brown sugar
  • 1 bay leaf
  • 1 teaspoon grated ginger
  • 1-2 teaspoons minced garlic
  • 1 medium onion diced
  • 1-2 Green Onions diced
  • 1 teaspoon fresh or dried thyme
  • Scotch bonnet pepper or 1 teaspoon hot sauce
  • 1 teaspoon smoked paprika
  • 1-2 small bell pepper
  • 1 teaspoon browning sauce
  • 1 tablespoon ketchup
  • 2-3 cups broth/water or more
  • 1 teaspoon bouillon powder adjust to taste (optional)
  • Salt to taste

Instruction

  • Preheat oven to 375° degrees.
  • Season short ribs with salt and pepper to thoroughly cover all sides
  • Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary.
  • Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, green onions, garlic, thyme, and bay leaf; scotch bonnet pepper or hot sauce. Stir for about 2-3 minutes until onions is translucent.
  • Then add ketchup, browning sauce, brown sugar, bell pepper, bouillon and or water. Bring to a boil cover the pan and place in the preheated oven for 21/2 -3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
  • Adjust for salt, pepper and soup consistency.