@kunkunmao: #微胖所以#wei所以玩王者荣耀吗#做我的粉丝我宠你

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Wednesday 21 January 2026 08:08:44 GMT

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hello cute girl ☺️☺️☺️

2026-01-21 22:47:56

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Red Wine Braised Short Ribs with Creamy Parmesan Orzo 🍷🍋 Note: This recipe is written for 4 short ribs! I made a bigger batch while filming (8 short ribs), so I just added a little extra wine and broth! Ingredients: Short Ribs 4 bone-in beef short ribs (about 3–4 lbs) Kosher salt Fresh cracked black pepper 2 tbsp olive oil Braising Liquid 1 large yellow onion, quartered 2 carrots, chopped 2 celery stalks, chopped 5 garlic cloves, smashed 2 tbsp tomato paste 2½ cups dry red wine (I used Josh Cellars Cabernet Sauvignon!) 2 cups beef broth 2 tbsp balsamic vinegar 1 tbsp Dijon mustard 2 tsp soy sauce 1 bay leaf 3 sprigs fresh thyme 1 sprig fresh rosemary 1 tbsp cold butter Creamy Parmesan Orzo 1 tbsp olive oil 1 shallot, diced 3–4 garlic cloves, minced 1½ cups dry orzo 3 cups chicken broth ½ cup freshly grated Parmesan 2 oz cream cheese Zest of 1 lemon Juice of ½ lemon Salt & pepper 1. Preheat your oven to 325°F. 2. Pat the short ribs dry, then season them generously on all sides with salt and pepper. 3. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs until they're beautifully browned on every side (about 3–4 minutes per side). Don't rush this part... it adds SO much flavor! Remove the ribs and set aside. 4. Pour off most of the fat, leaving about 1–2 tablespoons in the pot. Add the onion, carrots, and celery and cook for 6–8 minutes, until they've softened. Stir in the garlic and cook for another 30 seconds. 5. Add the tomato paste and cook for about 2 minutes, stirring often, until it gets nice and deep in color. 6. Pour in the red wine and scrape up all those browned bits from the bottom of the pot. Let it simmer for 10–15 minutes, or until it's reduced by about half. 7. Stir in the beef broth, balsamic vinegar, Dijon, soy sauce, bay leaf, thyme, and rosemary. 8. Return the short ribs back into the pot. The liquid should come about ¾ of the way up the ribs (it doesn't have to completely cover them). Cover and bake for 2½–3 hours, or until they're fork tender and practically falling apart. If they aren't fork tender yet... keep cooking! 9. Carefully remove the short ribs. Strain the sauce (the veggies have already done their job flavoring the sauce, so don't worry... they're not going to waste!) and pour the sauce back into the pot. Let it simmer until it coats the back of a spoon, about 10–15 minutes. Turn the heat to low and whisk in the cold butter until the sauce is silky and glossy. Creamy Parmesan Orzo: 10. While the sauce is reducing, heat the olive oil in a large skillet over medium heat. Cook the shallot for 2–3 minutes, then add the garlic and cook for another 30 seconds. 11. Stir in the dry orzo and let it toast for about a minute. Pour in the chicken broth and let it simmer, stirring every so often, until the orzo is tender (mine took about 12 or so minutes). 12. Turn the heat to low and stir in the Parmesan, cream cheese, lemon zest, lemon juice, and season with salt and pepper. If it gets a little thick, just add a splash of warm chicken broth until it's nice and creamy. 13. Spoon the creamy Parmesan orzo onto a plate, top with a short rib, and don't be shy with that sauce. 🤤 ALSO- I'd normally finish this with some fresh parsley, but all the produce recalls lately have me second guessing every herb in my fridge. 🫪 #fyp #explorepage✨ #dinner #recipes #EasyRecipe

Red Wine Braised Short Ribs with Creamy Parmesan Orzo 🍷🍋 Note: This recipe is written for 4 short ribs! I made a bigger batch while filming (8 short ribs), so I just added a little extra wine and broth! Ingredients: Short Ribs 4 bone-in beef short ribs (about 3–4 lbs) Kosher salt Fresh cracked black pepper 2 tbsp olive oil Braising Liquid 1 large yellow onion, quartered 2 carrots, chopped 2 celery stalks, chopped 5 garlic cloves, smashed 2 tbsp tomato paste 2½ cups dry red wine (I used Josh Cellars Cabernet Sauvignon!) 2 cups beef broth 2 tbsp balsamic vinegar 1 tbsp Dijon mustard 2 tsp soy sauce 1 bay leaf 3 sprigs fresh thyme 1 sprig fresh rosemary 1 tbsp cold butter Creamy Parmesan Orzo 1 tbsp olive oil 1 shallot, diced 3–4 garlic cloves, minced 1½ cups dry orzo 3 cups chicken broth ½ cup freshly grated Parmesan 2 oz cream cheese Zest of 1 lemon Juice of ½ lemon Salt & pepper 1. Preheat your oven to 325°F. 2. Pat the short ribs dry, then season them generously on all sides with salt and pepper. 3. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs until they're beautifully browned on every side (about 3–4 minutes per side). Don't rush this part... it adds SO much flavor! Remove the ribs and set aside. 4. Pour off most of the fat, leaving about 1–2 tablespoons in the pot. Add the onion, carrots, and celery and cook for 6–8 minutes, until they've softened. Stir in the garlic and cook for another 30 seconds. 5. Add the tomato paste and cook for about 2 minutes, stirring often, until it gets nice and deep in color. 6. Pour in the red wine and scrape up all those browned bits from the bottom of the pot. Let it simmer for 10–15 minutes, or until it's reduced by about half. 7. Stir in the beef broth, balsamic vinegar, Dijon, soy sauce, bay leaf, thyme, and rosemary. 8. Return the short ribs back into the pot. The liquid should come about ¾ of the way up the ribs (it doesn't have to completely cover them). Cover and bake for 2½–3 hours, or until they're fork tender and practically falling apart. If they aren't fork tender yet... keep cooking! 9. Carefully remove the short ribs. Strain the sauce (the veggies have already done their job flavoring the sauce, so don't worry... they're not going to waste!) and pour the sauce back into the pot. Let it simmer until it coats the back of a spoon, about 10–15 minutes. Turn the heat to low and whisk in the cold butter until the sauce is silky and glossy. Creamy Parmesan Orzo: 10. While the sauce is reducing, heat the olive oil in a large skillet over medium heat. Cook the shallot for 2–3 minutes, then add the garlic and cook for another 30 seconds. 11. Stir in the dry orzo and let it toast for about a minute. Pour in the chicken broth and let it simmer, stirring every so often, until the orzo is tender (mine took about 12 or so minutes). 12. Turn the heat to low and stir in the Parmesan, cream cheese, lemon zest, lemon juice, and season with salt and pepper. If it gets a little thick, just add a splash of warm chicken broth until it's nice and creamy. 13. Spoon the creamy Parmesan orzo onto a plate, top with a short rib, and don't be shy with that sauce. 🤤 ALSO- I'd normally finish this with some fresh parsley, but all the produce recalls lately have me second guessing every herb in my fridge. 🫪 #fyp #explorepage✨ #dinner #recipes #EasyRecipe

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