In a piece of cheese cloth, wrap up the cinnamon stick, anise, bay leaves, peppercorns, juniper berries, cloves, and coriander seeds. Trim excess fat and then salt and pepper the short ribs.
In a large Dutch oven over medium high heat, add 1-2 T of olive oil. When hot, add the short ribs in 2 batches and brown well on all sides. Remove to sheet pan. Add shallot, garlic and ginger to Dutch oven. Sauté for 2-4 minutes until brown. Deglaze pan with 1/4 cup red wine. Add remaining wine, beef broth, honey, soy sauce and hoisin sauce, followed by the short ribs. The ribs should be mostly submerged. If not, add more broth or water. Bring to a boil, add herbs in cheese cloth, cover and put in oven at 350 degrees for 1 hour. Then check and turn short ribs over. Resume cooking for 1 1/2 hours until meat easily pulls away from the bone with a fork.
Transfer meat to a serving platter and cover with foil to keep warm. Strain 1-2 cups sauce from pan and skim off as much fat as possible. Reduce if necessary. Serve the sauce over the ribs and garnish with scallions, sesame seeds and cilantro. Serve with steamed rice. Serves 4.