Place all ingredients in a medium-sized mixing bowl and whisk until fully incorporated.

Place all ingredients into a medium-sized saucepan, whisk until well-incorporated, and bring to a boil.

Reduce to medium heat and simmer for about 10 minutes until reduced to 1/3 in volume.

Pour contents into a glass bowl, cool to room temperature – about 20 to 30 mins until it thickens up to a glaze-like consistency.

Set aside until ready to use.

Thaw short ribs in refrigerator overnight, then remove and pat dry on both sides with a paper towel.

Season with kosher salt, pepper, cumin, and garlic powder on all sides. Allow to sit on counter for 20 mins.

Place short ribs in large re-sealable zipper bag and pour marinade over short ribs. Massage the short ribs inside the bag with marinade, then all to marinate in refrigerator overnight, at least 4 hours.

After marinating overnight, remove short ribs from marinade and let them come to room temperature on a large plate, about 20 to 25 mins.

Preheat grill to 425F direct heat, clean and oil grates with grapeseed oil.

Grill short ribs over direct heat 4 to 5 mins on each side, until golden brown and cooked through, then glaze with pomegranate glaze. After two minutes, flip short ribs again, glaze the other side, and let cook an additional 2 minutes until well-lacquered on both sides.

Remove from grill and place on cutting board. Use kitchen shears or a sharp knife to cut short ribs between each bone. Serve hot over shaved Brussels sprout sauté, drizzle with pomegranate glaze, and finish with sesame seed garnish.

In a large pan on medium-high heat, add olive oil, sesame oil, garlic, and ginger. Sauté until fragrant – about 30 seconds.

Add Brussels sprouts, crushed red pepper, a pinch of salt and pepper, and ground Szechuan peppercorn, and sauté for about 2 minutes, until Brussels sprouts begin to wilt. Add butter and continue to sauté until lightly browned and tender. Season to taste with salt and pepper if needed.