@zarasfraa:

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Wednesday 18 December 2024 08:29:50 GMT
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bntr kak lagi ga drumah🗿🗿🗿
2024-12-18 08:32:22
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masbruy
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keluarin semua draftnyaa🫵
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faizalputra30
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hijab rajut lagi Ra 😳😳
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ehh ya ampun brut(  ͜•人 ͜•)
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ini baru zaraaa😁😆😆😆
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LUCU BGT PLIS JANGAN HMILL DULU
2024-12-19 06:14:48
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imeutttt bangetttttt😌
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make these pomegranate braised short ribs for a cozy dinner this weekend & you will NOT be disappointed!! they cook perfectly every time in my @Made In Cookware stainless steel saute pan which can be used on the stove & in the oven up to 800 degrees—click my bio link to check out their black friday sale happening now, up to 30% off! #ad #madeinpartner  It’s almost december (what!) and I’m embracing my favorite cozy meals to match the cold weather—these pomegranate short ribs are actually very simple to make but give sophisticated dinner party vibes!!  here’s everything you need: 4 lbs bone in beef short ribs  salt & black pepper to season 2 tbsp olive oil  1/2 large yellow onion, sliced  4 medium carrots, peeled + diced 3 celery stalks, diced  4 garlic cloves, minced  2 + 3/4 cups beef broth  3 tbsp tomato paste  3/4 cup pomegranate juice 2 sprigs rosemary 4 sprigs thyme  2 bay leaves cooked polenta, for serving pomegranate arils, for serving (optional) preheat oven to 325. pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides. heat a deep stainless steel saute pan over medium heat, then add the oil. once the oil is shimmering, add in the short ribs carefully without overcrowding the pan (you may need to do this in two batches). cook for about 3 mins on each side, then set aside on a plate.  to the same pan, add the onion, carrots, and celery. saute for 7-10 mins, until the onions are translucent and caramelizing, then add the garlic and saute for another 2 mins. add in the broth, tomato paste, and pomegranate juice and stir to combine. season with salt and pepper, then add in the rosemary, thyme, and bay leaves. add back the short ribs. cover the pan and place in the oven for 2+½–3 hours.  carefully remove the pan from the oven, discard the bay leaves, thyme, and rosemary sprigs, and serve immediately for best results with the polenta and veggies and sauce from the pan on top. if desired, top with pomegranate arils for a sweet crunch. this will make 4 servings. enjoy! 💕 #shortribs #shortribrecipe #EasyRecipes #easyhealthymeals #onepanmeal #onepotmeal #cozyrecipes #winterrecipes #glutenfreerecipes #dairyfreerecipes
make these pomegranate braised short ribs for a cozy dinner this weekend & you will NOT be disappointed!! they cook perfectly every time in my @Made In Cookware stainless steel saute pan which can be used on the stove & in the oven up to 800 degrees—click my bio link to check out their black friday sale happening now, up to 30% off! #ad #madeinpartner It’s almost december (what!) and I’m embracing my favorite cozy meals to match the cold weather—these pomegranate short ribs are actually very simple to make but give sophisticated dinner party vibes!! here’s everything you need: 4 lbs bone in beef short ribs salt & black pepper to season 2 tbsp olive oil 1/2 large yellow onion, sliced 4 medium carrots, peeled + diced 3 celery stalks, diced 4 garlic cloves, minced 2 + 3/4 cups beef broth 3 tbsp tomato paste 3/4 cup pomegranate juice 2 sprigs rosemary 4 sprigs thyme 2 bay leaves cooked polenta, for serving pomegranate arils, for serving (optional) preheat oven to 325. pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides. heat a deep stainless steel saute pan over medium heat, then add the oil. once the oil is shimmering, add in the short ribs carefully without overcrowding the pan (you may need to do this in two batches). cook for about 3 mins on each side, then set aside on a plate. to the same pan, add the onion, carrots, and celery. saute for 7-10 mins, until the onions are translucent and caramelizing, then add the garlic and saute for another 2 mins. add in the broth, tomato paste, and pomegranate juice and stir to combine. season with salt and pepper, then add in the rosemary, thyme, and bay leaves. add back the short ribs. cover the pan and place in the oven for 2+½–3 hours. carefully remove the pan from the oven, discard the bay leaves, thyme, and rosemary sprigs, and serve immediately for best results with the polenta and veggies and sauce from the pan on top. if desired, top with pomegranate arils for a sweet crunch. this will make 4 servings. enjoy! 💕 #shortribs #shortribrecipe #EasyRecipes #easyhealthymeals #onepanmeal #onepotmeal #cozyrecipes #winterrecipes #glutenfreerecipes #dairyfreerecipes

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