Prepare the roast: Place the beef on a baking sheet and season all over with salt and pepper; use 1 teaspoon salt per pound of meat. Let sit for 2 hours at room temperature or up to overnight in the fridge (let come to room temperature before cooking).
Heat the oven to 250 degrees F. In a small bowl, stir together the pomegranate molasses, coriander, cinnamon, orange zest, 1½ teaspoons salt, and 1 teaspoon black pepper. Spread the spice mixture all over the rib roast, then bake until the internal temperature reaches 115 degrees F, 2 to 2½ hours.
Let rest at room temperature for up to 2 hours.
Meanwhile, make the relish: In a medium bowl, stir together the pomegranates and nuts, then season to taste with salt and pepper. Drizzle with pomegranate molasses (you want pockets of molasses, not an even coat). Set aside until ready to serve.
About 45 minutes before you’re ready to eat, start the greens and finish the meat. Heat the oven to 500 degrees F. In a large pot, combine the chard, chopped cilantro, garlic, and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until very soft, 40 to 45 minutes. Transfer to a serving bowl, season to taste, and top with cilantro leaves and sesame seeds.
Place the roast in the oven and cook until the outside is browned, about 15 minutes. Transfer to a cutting board, cut the bones away from the meat, then thinly slice the meat. Season with salt and pepper, garnish with sesame seeds and whole cilantro leaves, and serve with greens and relish.