Preheat oven to 325F. Season short ribs with a little bit of salt and pepper and lightly dust with 2 tbsp of the flour (if there is leftover flour from dusting you should reserve it).
Heat oil in a heavy oven-safe pot or Dutch oven over medium high heat. Once oil is hot add short ribs and brown on all sides for several minutes until they seared and have a nice crust. (You may need to do two batches if all the ribs won't fit in a single layer). Remove the seared ribs from the pot and set aside.
Add onion to the pot with a few ounces of beef broth. Scrape up any browned bits of meat. Season onion with ½ tsp salt and ¼ tsp pepper. Cook until onions are soft, about 5-7 minutes.
Add garlic and cook 1 more minute until garlic is fragrant. Sprinkle onions with the remaining 2 tbsp of flour plus any flour remaining from dusting the ribs. Stir well.
Add in a few ounces of broth and scrape up any more brown bits. Add in the remaining broth, pomegranate juice, brown sugar, rosemary, and cinnamon stick.
Return ribs to the pot and place in oven for 2½ - 3 hours, until they are fall-off-the-bone tender.
If using for polenta cake appetizer shred short ribs until you have 10 oz of meat. If using for entree with caulimash, leave short ribs whole. See below of polenta cake and caulimash recipes.
Notes
*WW Points Info: 3 oz of trimmed, cooked short rib meat is 8 WW SmartPoints for both the Blue and Green WW plans. If you serve it with any of the cooking liquid I would add 1 extra SmartPoint.
Recipe by at https://rachelshealthyplate.com/pomegranate-braised-short-ribs-served-two-ways/