Heat the oil in a Dutch oven and add short ribs. Sear meat on all sides. In same pot add garlic, scallion, parsley, celery and onions. Stirring occasionally let mixture cook for about 2 minutes. Add mixed greens, watercress, green beans, pikliz, beef bouillon, cumin and wine in that order stirring after each ingredient. Bring to a boil; lower heat to medium, cover and simmer until short ribs are tender about 2 - 2 1/2 hours. Do not add water before simmer as the vegetables will release their own juice. Only add water gradually if necessary. Season sauce to taste with salt and pepper. Serve with rice or mashed potatoes.