1. Preheat oven to 325°F (160°C).

2. Season short ribs with salt and pepper.

3. In a heavy Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat and brown the ribs on all sides. Remove and set aside.

4. Add sliced onion, garlic, and ginger to the pot; sauté until fragrant and lightly caramelized.

5. Stir in soy sauce, hoisin sauce, brown sugar, and rice wine; cook for 1–2 minutes.

6. Add beef stock, star anise, and cinnamon stick; return ribs to the pot, ensuring they are mostly submerged.

7. Cover with a lid and roast in the oven for 2.5–3 hours, or until meat is tender and falling off the bone.

8. Remove ribs and strain sauce if desired. Skim excess fat from the surface.

9. Drizzle sesame oil over the ribs and spoon sauce on top.

10. Garnish with sliced green onions and sesame seeds before serving.