Step 1: Prepare the Short Ribs

1. Preheat your oven to 325°F (160°C) if using the oven method.
2. Pat the short ribs dry with paper towels to ensure a good sear. Season generously with salt and black pepper on all sides.

Step 2: Sear the Short Ribs

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Working in batches, sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set them aside.

Step 3: Sauté the Vegetables

1. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
2. Add the garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 4: Deglaze the Pot

1. Pour in the pomegranate or grape juice, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits are packed with flavor.

Step 5: Assemble and Braise

1. Return the seared short ribs to the pot. Add the Worcestershire sauce, beef broth, bay leaves, thyme, and rosemary. The liquid should nearly cover the ribs; add more broth or water if needed.
2. Bring the mixture to a simmer, then cover with a tight-fitting lid.
3. Transfer the pot to the oven and braise for 2.5-3 hours, or until the ribs are fork-tender.

Step 6: Finish the Sauce

1. Remove the short ribs from the pot and set them aside.
2. Skim off excess fat from the surface of the sauce. For a thicker sauce, simmer it on the stovetop for 10-15 minutes.
3. Strain the sauce through a fine-mesh sieve for a smoother consistency, if desired.

Step 7: Serve

1. Plate the short ribs over your choice of mashed potatoes, polenta, or rice. Spoon the rich sauce generously over the top. Garnish with fresh herbs for a finishing touch.