Look for short ribs that have a big piece of meat on them. Sometimes they are all bone. Any dry red wine works well, cabernet, merlot, zinfandel etc. Make sure it’s something you like to drink as there will be some leftover. If you have time, rub the ribs with the herbs, ½ tablespoon salt and ½ tablespoon pepper and then let them sit in the fridge in a ziplock bag over night. It really punches up the herb flavor.