Shortribs With Tomatoes And Bacon
Rich, savory shortribs slow-cooked with tomatoes, bacon, and fragrant herbs, offering deep flavors perfect for comforting dinners or special gatherings.
Ingredients
Instructions
- Sprinkle shortribs with paprika, salt, and pepper.
- Coat shortribs with all-purpose flour.
- Cook diced bacon in a Dutch oven for about 5 minutes.
- Remove bacon using a slotted spoon and set aside.
- Brown shortribs in batches on all sides; set aside.
- Add chopped onions and minced garlic to the Dutch oven; cook until tender, about 8 minutes.
- Mix in tomato paste and 4 teaspoons rosemary.
- Add red wine and bring to a boil; cook until liquid is reduced by half, about 6 minutes.
- Add drained Italian tomatoes and beef broth.
- Return shortribs, any juices, and bacon to the Dutch oven; bring to a boil.
- Reduce heat, cover, and simmer until shortribs are tender, about 2.5 to 3 hours.
- Uncover and simmer until liquid is slightly thickened, about 30 minutes.
- Let cool if made ahead; cover and refrigerate.
- Re-warm over medium heat, stirring occasionally, about 20 minutes.
- Add sugar snap peas or snow peas; simmer uncovered until peas are crisp-tender, about 2 to 3 minutes.
- Sprinkle with 2 tablespoons rosemary before serving.
Tips & Substitutions
For a richer flavor, consider using smoked paprika instead of regular paprika. If you don't have fresh rosemary, dried rosemary can be used at a ratio of 1:3. Ensure to sear the shortribs well for a deeper color and taste. This dish can be made a day ahead, which allows the flavors to meld beautifully, making it perfect for entertaining.
Serving Suggestions
Serve the shortribs over creamy polenta or mashed potatoes for a comforting meal. Pair with a crisp green salad to balance the richness of the dish. This recipe also goes well with a glass of dry red wine. For a complete meal, consider serving alongside sautéed green beans or a side of St. Mark's Soup.
Storage & Reheating
Leftover shortribs should be cooled and stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over medium heat in a saucepan, adding a splash of beef broth or red wine to keep the dish moist. This method enhances the flavors and ensures the meat stays tender.
Nutrition & Diet Analysis (per serving)
Each serving of Shortribs With Tomatoes And Bacon contains roughly 827 calories, with 29g protein, 104g carbohydrates, and 42g fat. It is an excellent source of vitamin A (224% of the Daily Value), iron (121% of the Daily Value), and dietary fiber (114% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2269mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute beef chuck or brisket if shortribs are unavailable. Adjust cooking time accordingly, as these cuts may require less time to become tender. Always ensure the meat is well-browned for optimal flavor.
How can I make this recipe in a slow cooker?
To adapt this recipe for a slow cooker, follow the initial steps to brown the shortribs and cook the bacon, onions, and garlic. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or high for 4-5 hours until tender.
What can I serve with shortribs?
Shortribs pair perfectly with hearty sides like creamy mashed potatoes or roasted root vegetables. A side of crusty bread is also great for soaking up the delicious sauce. For a lighter option, serve with a fresh salad or steamed seasonal vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).