Follow these simple steps to create your own Pomegranate Braised Short Ribs:

1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Season the Ribs: Generously season the short ribs with salt and pepper on all sides.
3. Sear the Meat: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
4. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
5. Combine the Braising Liquid: Pour in the pomegranate juice, beef broth, and balsamic vinegar, stirring to combine. Add the brown sugar, thyme, rosemary, and cinnamon.
6. Return the Ribs: Place the seared short ribs back into the pot, making sure they are submerged in the liquid.
7. Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours, or until the meat is tender and easily pulls away from the bone.
8. Finish the Sauce: Once cooked, remove the pot from the oven. Carefully take out the ribs and set them aside. Skim off any excess fat from the surface of the sauce. If desired, simmer the sauce on the stovetop for a few minutes to thicken.
9. Glaze the Ribs: Return the short ribs to the pot, coating them with the sauce. Let them rest for a few minutes.
10. Garnish: Serve the ribs topped with fresh pomegranate seeds and chopped parsley for a pop of color.