Step 1

Rinse short ribs off with water, then pat them dry.

Step 2

Season all sides with salt and pepper.

Step 3

Dredge the short ribs in flour and shake off excess.

Step 4

Heat 2 tablespoons vegetable oil in large Dutch oven or other large bottomed pan that has an oven safe lid.

Step 5

Sear the short ribs on all sides.

Step 6

Add the beef broth, pomegranate juice, ketchup, honey, rosemary, thyme, paprika, onion powder, garlic powder, black pepper, and salt to the pan.

Step 7

Mix to combine.

Step 8

Cover with a lid and braise at 350 degrees F for 2 and 1/2 to 3 hours.

Step 9

Remove lid and cook another 30 to 45 minutes.

Step 10

Serve hot with risotto, mashed potatoes, or grits.