Fall-Apart Tender Braised Short Ribs

Preheat your oven to 350°F. Pat the ribs completely dry with paper towels. Season generously with salt and pepper on all sides. Dredge each rib in flour, shaking off the excess.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches for 45 seconds per side until deep golden-brown. Remove and set aside.

Lower heat to medium. Add remaining 1 tablespoon of olive oil, onion, and carrots. Sauté until translucent, scraping the browned bits from the bottom of the pot. Move vegetables to a plate.

Pour pomegranate juice into the pot to deglaze, scraping the bottom thoroughly. Boil for 2 minutes. Stir in beef broth and tomato paste until dissolved.

Return vegetables and ribs to the pot. Place thyme and rosemary sprigs on top. Cover with a lid and bake at 350°F for 2 hours.

Drop oven temperature to 325°F and cook for another 30 to 45 minutes until fork-tender.

Remove from oven and let rest, covered, for 20 minutes. Skim the fat from the surface before serving.