Preheat the oven to 325° F.In a large, oven-safe brasier, season the short ribs with pepper. Add the onions, garlic, and drizzle over the honey. Pour over the wine, pomegranate juice, and tamari. Add the thyme, bay leaf, and chili flakes. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.Crank the heat on the oven to 400° F. Remove the lid and toss with the sauce. Return to the oven for 15-20 minutes, until the ribs are caramelized. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs in the sauce. Keep warm.In a skillet, cook the sage in butter until fried. Add chili flakes to taste. Serve the ribs and sauce over rice or potatoes. Top with sesame seeds, sage, and pomegranate arils.