I like to rinse short ribs off with water, then pat them dry.
Next, you'll want to season all sides with salt and pepper.
Dredge the short ribs in flour and shake off excess.
Heat 2 tablespoons vegetable oil in a large Dutch oven that has an oven-safe lid.
Sear the short ribs on all sides and remove to a platter.
In the same pan, saute onion until it runs translucent and gets soft.
Add the beef stock, pomegranate juice, ketchup, molasses, rosemary, thyme, ginger, paprika, onion powder, garlic powder, black pepper, and cayenne pepper to the pan.
Whisk to combine.
Add the short ribs back into the pot.
Cover with a lid and braise at 350 degrees F for 2 and 1/2 to 3 hours.
Remove lid and cook another 30 to 45 minutes.
Serve hot with risotto, mashed potatoes, or grits.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.