Creating Pomegranate Braised Short Ribs is a straightforward process if you follow these simple steps:

1. Prepare the Ribs: Season the short ribs generously with salt and pepper.
2. Sear the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides. Remove the ribs and set them aside.
3. Sauté Vegetables: In the same pot, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
4. Deglaze the Pot: Pour in the pomegranate juice, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
5. Add Remaining Ingredients: Stir in the beef broth, brown sugar, balsamic vinegar, cumin, coriander, cinnamon stick, and bay leaf. Mix well.
6. Return Ribs to Pot: Place the seared short ribs back into the pot, ensuring they are submerged in the liquid.
7. Braise: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
8. Finish the Sauce: Once cooked, remove the ribs from the pot and set aside. Discard the bay leaf and cinnamon stick. If desired, reduce the sauce on the stovetop for a thicker consistency.
9. Strain the Sauce: For a smoother sauce, strain it through a fine mesh sieve, pressing on the solids to extract all the flavors.
10. Serve: Return the short ribs to the pot with the sauce and gently heat through before serving.

These steps will guide you in creating this incredible dish that is sure to impress everyone at the table.