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- Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
- Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
- Stir in garlic and sauté uncovered 1 minute.