Heat a heavy bottom pot or Dutch oven on medium high heat.
Sprinkle short ribs with salt and pepper and 2 tablespoons brown sugar
Once the pan is hot, add the oil. When the oil is hot, add the short ribs.
Sear meat on every side. It may take 1 minute per side.
Meanwhile, add onion, garlic, 2 tablespoons brown sugar, pomegranate juice, red wine, beef stock, thyme, rosemary, and red pepper to slow cooker.
Remove short ribs from pan and place in slow cooker.
Cook on low 7 to 8 hours or high 4 to 5 hours. Time will depend on size of rib and how many you have in pan. Test with a fork. I like them to be falling off the bone.
Notes
I like thicken the sauce. This is optional. To thicken remove the ribs when done, add 1 tablespoon cornstarch to 1/4 cup cold water and stir to dissolve. Add to slow cooker. Turn slow cooker on high and remove lid. Allow to simmer for 30 to 45 minutes or until desired thickness.