Red Wine Braised Short Ribs & Woodinville Syrah

The Dish: Melt-in-your-mouth beef short ribs slow-braised in a rich broth of garlic, rosemary, and local red wine, served over a bed of creamy polenta.

The Wine: A bold, peppery Woodinville Syrah or a classic Cabernet Sauvignon. The rich fats of the beef soften the wine's tannins, bringing out its lush dark fruit flavors.

Chef’s Tip: Don’t rush the sear! Brown the short ribs deeply on all sides before adding your braising liquid. That deep brown crust is where all the complex, savory flavor lives.