Miso Tomato Braised Short Ribs

Ingredients

• 5 pounds English-cut bone-in short ribs
• Kosher salt and freshly ground pepper
• ⅔ cup white or yellow miso paste
• 3 tablespoons extra-virgin olive oil
• 12 ounces shallots (4 to 5), chopped (2 cups)
• 1 head fennel, bulb cored and chopped, fronds reserved for serving (optional)
• 2 celery stalks, chopped (1 cup)
• 2 tablespoons chopped fresh ginger (from a 2-inch piece)
• 6 thyme sprigs
• 2 tablespoons tomato paste
• 2 teaspoons ground allspice
• 1 fresh bay leaf
• ⅔ cup dry white wine, such as Sauvignon Blanc
• 1 can (28 ounces) whole peeled tomatoes in juice
• 2 cups low-sodium chicken broth, plus more if needed
• 5 strips peeled orange zest (each 2 inches long), plus ½ cup fresh juice
• 2 tablespoons unbleached all-purpose flour
• Pomegranate arils, for serving

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