Shortribs With Tomatoes And Bacon

• 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

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

beef shortribs, paprika, flour, bacon, onions, garlic, tomato paste, red wine, italian tomatoes, beef broth, salt, sugar snap peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724341 (may not work)