How to make it

1.  

    

   Preheat the oven to 375°F degrees. Add olive oil to a large pot or dutch oven over medium high heat. Liberally season short ribs with salt and pepper to taste then add short ribs to the hot pot. Sear ribs on all sides until golden brown. Once beef is finished searing, remove from pot, drain on paper towels, and place to the side.
2. Next add chopped onion and bacon to the pan and brown until the onion is tender (about 6-8 minutes). Add Lee Kum Kee Minced Garlic and only cook for 30 seconds. Sprinkle in flour and stir together and cook for about 2 minutes. Pour in pomegranate juice, beef stock, and Lee Kum Kee Premium Soy Sauce then stir in brown sugar and Lee Kum Kee Minced Ginger and stir until everything is smooth, scraping up any brown bits still remaining on the bottom of the pan. Add thyme sprigs then bring the braising liquid to a boil.
3. Once boiling, return beef short ribs to liquid, cover with top and place in the oven for 2 - 2 ½ hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy that has stuck to the ribs.
4. At this point, there will be lots of fat that has rendered to the top from the ribs. You will want to scoop this out to remove it. If you have time, place the entire dutch oven in the fridge for a few hours and let the fat solidify. You can easily scoop it out then and place the oven right back on the heat to heat up. It also lets the flavors intensify even more.
5. Garnish with fresh pomegranate seeds and parsley then serve over mashed potatoes and enjoy!