Preheat oven to 450 degrees F. Set ribs in a roasting pan just large enough to hold them in a single layer; season with salt and pepper. Bake, uncovered, 30 minutes. Remove from the oven; drain excess fat. Reduce oven temperature to 325 degrees F.
Heat oil in a pot set over medium heat. Add the onion and garlic and cook 5 minutes. Add wine, stock/flour mixture and Worcestershire and bring to a simmer. Pour this sauce over the ribs. Cover and bake 2 hours, or until meat is tender.
When the ribs are almost done, boil potatoes until tender. Drain well and mash. Mix in butter, buttermilk, herbs, salt and pepper.
When done, skim fat from the surface of the ribs. Divide the potatoes among 4 plates. Set 2 short ribs on each plate. Top with sauce and serve.