1. Pat the short ribs dry and season them all over with salt and pepper.

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate.

3. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is softened and lightly browned, about 5-7 minutes.

4. Add the minced garlic and cook for 1 minute, until fragrant.

5. Pour in the pomegranate juice, red wine, and beef broth. Bring the liquid to a simmer, then add the bay leaves and thyme sprigs.

6. Return the seared short ribs to the pot, making sure they are submerged in the liquid. Cover and transfer to a 325°F oven.

7. Braise the short ribs for 2-2.5 hours, until the meat is very tender and falling off the bone.

8. Remove the pot from the oven and transfer the short ribs to a serving platter. Discard the bay leaves and thyme sprigs.

9. Bring the braising liquid to a simmer on the stovetop and let it reduce for 10-15 minutes, until thickened slightly.

10. Pour the reduced sauce over the short ribs and serve immediately, garnished with fresh pomegranate arils if desired.