Fill a large saucepan with water and bring to a boil over high heat. Add the short ribs to the pot and cook for 1-2 minutes to remove some of the surface fat. Remove short ribs from water and set aside.

In a large pot or flameproof casserole, add the sherry, red wine, sugar, soy sauce, ginger, cinnamon sticks, star anise, pepper, and 3 cups of water. Stir to combine. Add the short ribs and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the meat is fork-tender, approximately two and a half hours.

With a slotted spoon, remove the ribs to a chopping board. You can either cut the meat from the bones or leave the meat as is. If you remove the meat, make sure you discard the bones. Remove the ginger from the sauce. Boil the sauce, uncovered, until it is syrupy and glossy, about 20-25 minutes.

Return short rib meat to the casserole and cook over low heat until warm. Serve immediately with rice and fresh greens.