Braised Beef Short Ribs

Prep: Preheat oven to 275℉.
Season: Combine 1 tablespoon kosher salt, 1 tablespoon ground black pepper, and 1 tablespoon fennel seed in a small bowl. Rub seasoning mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more).
Sear: Bring a large dutch oven to a medium-high heat; add 2 tablespoons extra virgin olive oil to coat bottom of the pan. Sear short ribs on all sides. Remove short ribs and place on plate.
Sauté: In the same dutch oven on medium heat, add 1 tablespoon garlic and move around the pan until it becomes fragrant, about 1 minute. Add chopped shallots and move those around the pan, allowing them to cook, about 1 minute. Add celery and carrots; sauté them for about 3 minutes.
Combine: Add 1¼ cups beef broth, ½ cup diced tomatoes, ½ cup pomegranate juice, 3 ounces tomato paste, 1 tablespoon fresh basil, 1 teaspoon garlic, ½ teaspoon ground oregano, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, and ¼ teaspoon dried rosemary to the large pot. Stir to ensure any browned bits of short rib stuck to the bottom come loose.
Simmer: Let simmer for 10-15 minutes to reduce slightly.
Roast: Add short ribs back into dutch oven. Place the whole pot in oven, covered, and let cook for 3 - 3½ hours, flipping short ribs halfway through the cook time.
Serve: Enjoy immediately and cover with braising liquid.