Directions

• Preheat oven to 325 degrees. Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
• Heat a deep stainless steel saute pan over medium heat on the stove, then add the olive oil. Once the oil is shimmering, add in the short ribs carefully without overcrowding the pan (you may need to do this in two batches). Cook for about 3 minutes on each side, then set aside on a plate.
• To the same pan, add the onion, carrots, and celery. Sauté for 7-10 minutes, until the onions are translucent and caramelizing, then add the garlic and sauté for another 2 minutes.
• Add in the beef broth, tomato paste, and pomegranate juice and stir to combine. Season with salt and black pepper, then add in the rosemary, thyme, and bay leaves. Add back the short ribs. Cover the pan and place in the oven for 2+½ – 3 hours.
• Carefully remove the pan from the oven, discard the bay leaves, thyme, and rosemary sprigs, and serve immediately for best results. Add your cooked polenta to a plate, then place the short rib on top, followed by the cooked veggies and sauce from the pan on top. If desired, top with pomegranate arils for a sweet crunch.