Place short ribs on a cutting board and sprinkle all sides with salt and black pepper along with 2 tablespoons brown sugar. Rub to coat. Set aside.

Heat dutch oven on the stove top to medium-high heat. Then add oil to the pot and wait two minutes till oil is hot. Sear short ribs for one minute on each side. Remove short ribs and set aside.

Add to the dutch oven the quartered onion, garlic, pomegranate juice, wine, beef broth, rosemary, thyme, and red cayenne pepper. Stir and bring back the short ribs to liquid and bring to a steady boil.

Cover pot and remove from heat. Place immediately onto a trivet inside your Wonderbag. Place pillow top on and cinch the tie tight to enclose pot securely.

Keep the pot on a steady surface for it to continue cooking for four to five hours more.

How did I spend my 4 hours? I went Christmas shopping, grocery shopping and wrote this blog!

An hour before your ribs are done start considering your sides. I served this on rosemary mashed potatoes alongside salad greens and of course, a glass of cabernet sauvignon.

When your sides are ready, then remove the pot from Wonderbag. Place short ribs onto a platter covered with tin foil while you reduce the liquid for the sauce.

Put dutch oven back on stove top and bring the liquid to a simmer for 10 minutes to reduce. Ladle a 1/4 cup liquid to a mug with 1 to 2 tablespoons cornstarch and make a roux. Add the roux to the simmering liquid while continually stirring to incorporate when the sauce has thickened stir in one cup of pomegranate seeds.

Place two to three short ribs on top of mashed potatoes and ladle pomegranate sauce over. Garnish with a couple of sprigs of thyme for a festive touch on this stellar easy short rib dinner!