Heat oven to 325 degrees.

Place short ribs on a baking sheet and pat dry.

Add flour to a plate and set aside.

In a Dutch oven heat the avocado oil over medium-high heat. Season short ribs with garlic powder and salt on all sides.

Then, drench the short ribs in the flour, then sear short ribs on all sides, working in batches, until browned, about 6-8 minutes per batch. Once browned, transfer the short ribs to a large plate and continue with the remaining batch.

Next, add the onion, rosemary, thyme to the Dutch oven and cook for about 3 minutes. Then make room and add the head of garlic, cut side down, and brown.

Add the wine and deglaze the Dutch oven (with a wooden spoon scrape up any browned or caramelized bits). simmer for about 5 minutes, then add the beef broth and pomegranate molasses.

Return the ribs to the pot along with any juices that accumulated. Make sure to nestle the ribs until submerged.

Bring to simmer, then cover the Dutch oven, and transfer to the oven.

Cook the short ribs for about 2 ½ hours, until the short ribs are tender, almost falling off the bone.

Carefully remove the short ribs from the Dutch oven, and transfer to a large plate.

Separate the fat from the sauce, season with salt and pepper and serve.

For presentation purposes add pomegranate arils and herbs.