Marinate short ribs in 2 cups pomegranate juice for 24 hours, flipping periodically.
Then, discard marinade and dry the ribs really well as to not affect the vacuum sealing. Season generously with salt and pepper and sous vide at 146 degrees F for 48 hours.
Meanwhile, sometime in the two day cooking process, whip up some quick pickled sprouts. Combine water, vinegar, sugar, salt, and garlic in a medium saucepan over high heat. Cook until sugar is dissolved. Then pour over shaved Brussels and let cool. You can make these up to five days ahead of time.
Once your short ribs are cooked to perfection, pour liquid from bag into a small saucepan (don’t waste that!) and add 1 cup pomegranate juice. Bring to a simmer and reduce until the sauce reduces to 1/4 the volume. Season with salt and pepper to taste.
I seared the short ribs in a dry pan to add a crust. Toss short ribs in sauce, plate, and garnish with the slaw and parsley. Pomegranate arils would also be pretty here!