Step 1

Preheat the oven to 275°. Season the short ribs all over with salt. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. In batches, cook the short ribs over moderately high heat, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the ribs to a plate.

Step 2

Spoon off the fat from the casserole. Add the stock, sherry, onion, leek, halved scallions, mirin, ginger, garlic, soy sauce, miso, sugar, star anise, cinnamon stick and mace; bring to a boil over high heat. Add the short ribs and the cherry bundle, cover and braise in the oven for about 2 hours, until the beef is tender.

Step 3

Using tongs, transfer the short ribs and the cherry bundle to a plate. Strain the braising liquid through a fine sieve into a large heatproof bowl; discard the solids. Remove the cherries from the cheesecloth and transfer to a blender. Add 7 cups of the strained braising liquid and puree until smooth. Reserve the remaining braising liquid for another use.

Step 4

Wipe out the casserole and heat the remaining 2 tablespoons of oil in it. Add the shallots and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the braising puree and boil over high heat until reduced to 6 cups, about 10 minutes. Add the short ribs to the sauce, cover and cook over low heat until they are hot and tender, about 10 minutes.

Step 5

Transfer the ribs and some of the sauce to bowls. Garnish with sliced scallions and serve.