Place the short ribs in a sided dish. Pour in the marinade, turning the meat to coat on all sides. Cover and marinate in the fridge, turning occasionally, 4 hours or overnight. Preheat the oven 450 degrees F. Remove the ribs from the marinade and place in roasting pan just large enough to hold them in a single layer. Roast 30 minutes. Place marinade in a pot with the stock and water and warm over medium-low heat. When the ribs have cooked 30 minutes remove from the oven and drain away the excess fat. Reduce the oven temperature to 325 degrees F. Pour the marinade/stock mixture of the ribs. Cover and bake for 75-90 minutes, or until the meat is very tender and falling off the bone. Transfer the ribs to plates. Skim the fat from the sauce, and then spoon over the ribs. Sprinkle with green onions and serve.