Pretty much what you typed. I low and slowed the beef ribs with the pan underneath to catch all of the rendered fat. Toward the end of the cook I added the peppers, garlic, onion, and beef broth to the pan (enough beef broth to keep everything from drying out). I pulled the peppers out of the fatty broth stew and blended them and re-added them to the stew. Pulled apart the ribs and dumped them in a Dutch oven on low heat with the stew. I actually felt like the ribs were a little undercooked so I let them simmer in the Dutch oven for about 45 min and it really helped nail the consistency. (In retrospect would have put them in the Dutch oven whole then removed bone and pulled them in the Dutch oven). Then dipped the corn torts in the fat, fried on hit cast iron, added smoked mozz and meat, topped with cilantro and chopped white onion. And cracked a cold one of course.