Creating Pomegranate Braised Short Ribs is straightforward when following these steps:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear them on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Sauté Vegetables: In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and sauté for an additional minute.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits.
5. Combine Ingredients: Add pomegranate juice, beef broth, brown sugar, ground cinnamon, thyme, and rosemary. Stir to combine.
6. Return Ribs to the Pot: Place the seared short ribs back into the pot, ensuring they are submerged in the liquid.
7. Cover and Braise: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the ribs are fork-tender.
8. Finish the Sauce: Once done, remove the pot from the oven. Transfer the ribs to a plate and cover to keep warm. Skim excess fat from the surface of the sauce, then simmer the sauce on the stovetop for 10-15 minutes to thicken slightly.
9. Serve: Return the ribs to the pot to coat them in the sauce before serving.

These steps will guide you in creating this incredible dish effortlessly.