Shortribs With Tomatoes And Bacon - cooking recipe

Ingredients

4 1/2 lb. beef shortribs
paprika
all-purpose flour
6 slices bacon, diced
2 large onions, chopped
2 cloves garlic, minced
1/4 c. tomato paste
4 tsp. + 2 Tbsp. fresh rosemary or 1 Tbsp. + 2 tsp. dried
2 c. dry red wine
1 (28 oz.) can Italian tomatoes, drained
1 (14 1/2 oz.) can beef broth
salt and pepper
3/4 lb. sugar snap peas or snow peas

Preparation

Sprinkle shortribs with paprika, salt and pepper.
Coat with flour.
Cook bacon in Dutch oven about 5 minutes.
Remove bacon using slotted spoon and reserve.
Working in batches, brown shortribs on all sides; set aside.
Add onions and garlic to Dutch oven; over medium heat, cook until tender, about 8 minutes.
Mix in tomato paste and 4 teaspoons rosemary.
Add wine and bring to boil until liquid is reduced by half (about 6 minutes).
Add tomatoes and broth.
Return shortribs, any juices and bacon to Dutch oven; bring to boil.
Reduce heat; cover and simmer until tender, about 2 1/2 to 3 hours.
Uncover and simmer until liquid is slightly thickened, about 30 minutes.
(Can be made 1 day ahead.
Cover and refrigerate.
Re-warm over medium heat, stirring occasionally, about 20 minutes.)
Add peas to shortribs; simmer, uncovered, until peas are crisp-tender, about 2 to 3 minutes. Sprinkle with 2 tablespoons rosemary.