When ready to cook, remove your short rib from the fridge and set out for about 20 minutes. On a large dutch oven place 2-3 tablespoons of oil and pan sear your oxtail on both sides and remove them form the pot.
In the same pot add your brown sugar and stir constantly on medium heat until the sugar melts and darkens but does not burn.
When the sugar starts to darken, add your onion, scallion garlic and ginger, and habanero and sautee for 2 minutes.
Add your short rib back into the pot and add your ground all spice or all spice berries, thyme sprigs, ketchup and soy sauce and top with water until the oxtail is submerged. Taste and season with a tiny bit more salt if necessary. Remember, the sauce will reduce significantly so it should not be overly salty at this stage. You should taste salt just so that when it reduced, it will be well seasoned.
Bring to simmer on the stove then place in an oven, preheated to 325 degrees for about 3 hours to 3 and a half hours.
After 3 and a half hours, you can bring out of the oven, skim some of the fat that is on top and add your chopped carrots, peppers and fold in cooked lima beans and return to the oven for another hour. When you add your veggies, the oxtail should be tender but not quite fall off the bone yet.
After another hours in the oven, skim the fat, and enjoy with sides like rice and peas and colslaw.
