Preheat oven to 375°F degrees.
Season short ribs with salt and pepper to thoroughly cover all sides.
Heat the oil in 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 the pan. Cook in batches, if necessary.
Drain any excess oil from the skillet and leave about two tablespoons of oil. Add onions, green onions, garlic, thyme, bay leaf, scotch bonnet pepper or hot sauce, and smoked paprika. Stir for about 2-3 minutes until onions are translucent.
Then add ketchup, browning sauce, brown sugar, bell pepper, bouillon, and water. Bring to a boil, cover the pan, and place in the preheated oven for 2½-3 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.