@bu__ny: ما حبيت😾!! . . . . . . . . . . . . . . . . #foryou #viral #fyp #fyppp #مصريين

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Thursday 01 May 2025 11:57:17 GMT
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رَوان الـ ؏َـلـي𐙚. :
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Smoke first, then fire. These smoked and braised short ribs cook low and slow until they are so tender you won't even need a knife. Full recipe available below and printable for free at our website (See link in bio!) Cowboy Kent's Smoked & Braised Beef Short Ribs INGREDIENTS • 8 to 9 beef short ribs • Kent’s Original Seasoning or your favorite all-purpose seasoning, to taste • 4 tablespoons bacon grease • 4 tablespoons butter • 1 medium yellow onion, chopped • 2 poblano peppers, roasted, peeled and diced • 1 pound sliced mushrooms • 4 garlic cloves, minced • 1 (6-ounce) can tomato paste • 3 cups red wine • 1 tablespoon minced thyme • 1 (32-ounce) box beef broth DIRECTIONS Preheat the smoker to 250°F. Arrange the coals on one side for indirect heat. Generously season the ribs on all sides. Smoke the ribs over indirect heat for about 30 minutes. Move them over direct heat and sear over an open flame for about 2 minutes per side. Remove and set aside. Melt the bacon grease and butter in a Dutch oven (at least 7 quarts) or large roasting pan over medium heat. Add the onion, poblano peppers and mushrooms. Cook until tender, then add the garlic and cook for 1 more minute. Remove the vegetable mixture and set aside. Add the tomato paste to the pot and cook for about 2 minutes, stirring frequently, until lightly browned. Stir in the red wine and simmer for 2 to 3 minutes, stirring occasionally. Return the vegetables to the pot. Stir in the thyme and beef broth, then add the short ribs. Cover and cook in a preheated oven or smoker at 350°F for 3½ to 4 hours, or until fork-tender. Serve warm, topped with gravy from the Dutch oven. #cowboycooking #shortribs #beefrecipes #smokedmeat #comfortfood
Smoke first, then fire. These smoked and braised short ribs cook low and slow until they are so tender you won't even need a knife. Full recipe available below and printable for free at our website (See link in bio!) Cowboy Kent's Smoked & Braised Beef Short Ribs INGREDIENTS • 8 to 9 beef short ribs • Kent’s Original Seasoning or your favorite all-purpose seasoning, to taste • 4 tablespoons bacon grease • 4 tablespoons butter • 1 medium yellow onion, chopped • 2 poblano peppers, roasted, peeled and diced • 1 pound sliced mushrooms • 4 garlic cloves, minced • 1 (6-ounce) can tomato paste • 3 cups red wine • 1 tablespoon minced thyme • 1 (32-ounce) box beef broth DIRECTIONS Preheat the smoker to 250°F. Arrange the coals on one side for indirect heat. Generously season the ribs on all sides. Smoke the ribs over indirect heat for about 30 minutes. Move them over direct heat and sear over an open flame for about 2 minutes per side. Remove and set aside. Melt the bacon grease and butter in a Dutch oven (at least 7 quarts) or large roasting pan over medium heat. Add the onion, poblano peppers and mushrooms. Cook until tender, then add the garlic and cook for 1 more minute. Remove the vegetable mixture and set aside. Add the tomato paste to the pot and cook for about 2 minutes, stirring frequently, until lightly browned. Stir in the red wine and simmer for 2 to 3 minutes, stirring occasionally. Return the vegetables to the pot. Stir in the thyme and beef broth, then add the short ribs. Cover and cook in a preheated oven or smoker at 350°F for 3½ to 4 hours, or until fork-tender. Serve warm, topped with gravy from the Dutch oven. #cowboycooking #shortribs #beefrecipes #smokedmeat #comfortfood

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