Tabla chef Floyd Cardoz marinates these succulent, crusty beef ribs for three days in an Indian-inspired combination of garlic, ginger, maple syrup, tomato and coriander. The strong flavors require a bold, fruity wine, and Terry Coughlin, Tabla's wine director, recommends a spicy red like a California Zinfandel or a Shiraz. For a ripe, juicy Zinfandel, look to Napa Valley for the jammy 2004 Regusci or the plummy 2004 Girard Old Vine. One source for great Shiraz is Australia's McLaren Vale, south of Adelaide along the coast; two bottlings to try are the rich, inky 2003 Chateau Reynella Basket Pressed and the berry-rich 2003 Aramis Vineyards.