1. Preheat oven to 325°F.

2. Season the short ribs generously with salt and pepper.

3. Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.

4. Reduce heat to medium, add the onions and garlic to the pot, and cook for 2-3 minutes until fragrant.

5. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

6. Add the pomegranate juice, beef broth, brown sugar, thyme, cinnamon, and allspice. Stir to combine.

7. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.

8. Cover the pot and transfer to the preheated oven. Braise for 2-2.5 hours, or until the meat is extremely tender and falling off the bone.

9. Remove the pot from the oven and let the ribs rest for 10 minutes. Carefully transfer the ribs to a serving platter.

10. Skim any excess fat from the cooking liquid, then bring it to a simmer over medium heat. Let the sauce reduce for 5-10 minutes until it reaches your desired consistency.

11. Pour the pomegranate braising sauce over the short ribs and garnish with pomegranate arils and fresh parsley.

12. Serve immediately and enjoy!