Recipe
march 2026

Red Wine & Date Braised Short Ribs

with creamy rosemary polenta, charred radicchio

Paired with 2022 Limestone Coast Montepulciano

Time: 4 hours, 20 min

Techniques: Sear, braise

Yields: 6 servings

Short ribs over creamy polenta is a classic choice for a roast dinner, and exactly what we crave on a cold night in March. Short ribs are a well-exercised cut of meat, and therefore need low and slow cooking to break down their muscle fibers [collagen]. 

Radicchio is peppery and often enjoyed raw, but it takes on a complex and nutty profile when cooked. Start the ribs, then light the fireplace, start a puzzle, make the polenta, crack a bottle of wine, sear the radicchio, then enjoy dinner. If you check the meat and it feels tough, it’s not overcooked, it just needs more time braising and subsequently breaking down. Short ribs are a fascinating display of food science in this way. 

While many of our reds would pair beautifully with this dish, our 2022 Limestone Coast Montepulciano brings dark red fruits and earthy depth to the plate. Its supple tannins and bright acidity cut through the richness of the ribs, while its natural savoriness plays beautifully with the herbaceous rosemary and charred radicchio.

Red wine + date braised short ribs, creamy rosemary polenta, charred radicchio

Ingredients

Braised Short Ribs

  • 4 lbs of bone-in beef short ribs [about 8 pieces]
  • 3 tbsp of neutral oil [grapeseed, canola]
  • 2 cups of mirepoix [diced carrot, onion, celery]
  • 6 garlic cloves, smashed
  • 2 tbsp of tomato paste
  • 2 cups of dry red wine
  • 4 cups of beef stock
  • 8 Medjool dates, pitted
  • Herb bundle of 4 sprigs of thyme, 2 sprigs of rosemary, 2 bay leaves, 1 cinnamon stick
  • ~ 1/4 cup of kosher salt, for the beef
  • Optional: fresh herbs, orange zest

 

Creamy Polenta

  • 1 onion, diced
  • 4 sprigs of fresh rosemary
  • 4 tbsp of butter
  • 2 cups of milk
  • 2 cups of vegetable stock
  • 7.5 oz [3/4 cup] of cornmeal
  • 1 cup of grated Parmesan
  • 1/2 tsp of salt 
  • 1 tsp of black pepper

 

Charred Radicchio

  • 2 small heads of radicchio, halved
  • Olive oil, for brushing
  • Salt & pepper

Instructions: Red Wine + Date Braised Short Ribs

  1. Prep, Season & Sear Ribs: Pat the short ribs dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear the short ribs on all sides until deep brown. Remove and set aside.

  2. Build Aromatics: In the same pot, cook onion, carrot, and celery until soft [about 8 minutes]. Add garlic and tomato paste, then cook for 2 more minutes until fragrant.

  3. Deglaze & Add Flavor: Pour in red wine, scraping up fond; simmer 5–6 min. Add stock, dates, thyme, rosemary, bay leaves, and cinnamon. Return the ribs and juices to the pot. The liquid should nearly cover the meat.

  4. Braise: Bring to a gentle simmer, cover, and transfer to a 325°F oven. Cook for 4 hours until the ribs are fork-tender. 

  5. Finish Sauce: Remove the ribs, let them cool slightly, then strain the braising liquid, discarding the vegetables and herbs. Simmer the strained sauce until glossy and thickened. Taste and adjust seasoning. Return the ribs to the sauce to warm through.

Instructions: Creamy Rosemary Parmesan Polenta

  1. Sauté Aromatics: In a saucepan, melt butter over medium heat. Sauté onion and rosemary for 5 minutes until onion is soft; remove rosemary sprigs. Add milk and stock, then bring to a gentle simmer.

  2. Cook Cornmeal: Gradually whisk in cornmeal, a sprinkle at a time. Whisking too much at a time will cause clumping which is difficult to whisk away. Reduce heat to low and stir frequently for 20 minutes until creamy and tender.

  3. Finish Polenta: Stir in Parmesan, salt, and pepper. Keep warm until plating.

Instructions: Charred Radicchio

  1. Sear: Brush radicchio with olive oil; season with salt and pepper. Sear, ideally in a cast iron pan, 3 minutes per side or until edges are charred and leaves slightly wilted.

  2. Plate: Spoon the creamy polenta onto a plate. Place a braised short rib on top and drizzle with sauce. Add charred radicchio alongside. Garnish with fresh herbs and/or orange zest. Serve immediately.

How We'd Serve It

This pairing is ideal for a slow, Sunday supper. Start the ribs in the afternoon and let them quietly braise—this dish rewards patience. Finish the polenta and char the radicchio just before sitting down and pour the Montepulciano slightly below room temperature. Savor the flavors and settle in for a long, cozy dinner.

If it makes your table, tag us @livingrootswine & @natasha.bethh!

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