So after the suggestions I got from some of you about what to do with the
short ribs, I googled some recipes. They're right now marinating in some
Merlot and dried (didn't have fresh on hand of any of these) rosemary, sage
and thyme, S&P. The recipe called for Cabernet Sauvignon but I didn't have
any of that either as I'm not much of a red wine drinker. More googling
indicated that Merlot could be used. We'll see.

As per the recipe, tomorrow I'll remove the ribs from the marinade and put
it on the stove and reduce to half. Braise for a few hours with some diced
onion (recipe said carrots and celery, too, but I don't have either of those
on hand) and garlic and beef stock, and then a quick cook on the grill,
though by that time I might forgo grilling because they'll be already fully
cooked.

It's not a big bunch of ribs so if it comes out sucking, no big loss. If
good, the recipe will be saved for a full winter meal. For tomorrow it'll
just be with some corn on the cob.