To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
Transfer the short ribs to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
Pre-heat the oven to 180°C/350°F.
Place the ribs into an oven safe dish or baking tray and pour over the marinade.
Cover the oven dish with tinfoil and cook in the preheated oven for 30 minutes.
In the meantime, mix all the salsa verde ingredients together in a bowl. Season with salt and black pepper (taking into account that capers and anchovies are naturally salty) and adjust the balance of the flavours by adding more olive oil or lemon juice.
Remove the foil from the oven dish, turn the beef over and increase the oven temperature to 220°C/430°F. Grill for another 30 minutes or until the ribs are crispy and golden.
Spoon the salsa verde over the hot ribs and serve with lemon wedges.