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@miguel.angel.raul: #ecos #ceratieterno #sodastereo #limaperu🇵🇪 #gratitud @Soda Stereo @Gustavo Cerati @Zeta Bosio @Charly Alberti

MAR Custodio
MAR Custodio
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Friday 22 May 2026 12:41:35 GMT
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運を味方にする3つの行動 – 光はあなたの中に 運は、待つものじゃなく整えるもの。 心をやわらかくして、小さな幸せを見つけてください。 今日もあなたに、光が届きますように。 #運を味方にする #今日の占い #スピリチュアル #開運 #癒しの時間
運を味方にする3つの行動 – 光はあなたの中に 運は、待つものじゃなく整えるもの。 心をやわらかくして、小さな幸せを見つけてください。 今日もあなたに、光が届きますように。 #運を味方にする #今日の占い #スピリチュアル #開運 #癒しの時間
#McCormickGourmetPartner Ancho-Espresso Braised Short Ribs, using @McCormick Gourmet Ancho Chile Pepper. How do you like to combine cultures when cooking?  Explore the possibilities with McCormick Gourmet’s finest 70+ flavors. Learn more at mccormick.com/gourmet #McCormick #McCormickGourmet  RECIPE Ingredients For the Spice Rub 1 tablespoon ancho chile powder 1½ teaspoons espresso powder 1 teaspoon paprika 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper For the Ancho-Espresso Braised Short Ribs 2 1/4 pounds boneless short ribs, (or 4 lbs bone-in) 2 tablespoons neutral oil 1 large onion, diced 1 large carrot, diced 1 celery stalk, diced ½ cup whiskey or bourbon 2 shots espresso 2 tablespoons McCormick ancho chile powder 1/4 cup soy sauce 1/4 cup maple syrup 3 cups beef stock For the Garnish 2 scallions, thinly sliced on a steep bias Thinly sliced radishes Instructions 1. Preheat the oven to 325°F. 2. In a small bowl, combine the ancho chile powder, espresso powder, paprika, salt, and black pepper. Rub evenly over the short ribs on all sides, pressing gently to adhere. 3. Heat the oil in a heavy Dutch oven over medium-high heat. Working in batches, sear the short ribs until deeply browned and caramelized on all sides. Transfer to a plate. 4. Lower the heat to medium and add the onion, carrot, and celery. Cook, stirring occasionally, until lightly caramelized, about 10–12 minutes. Stir in the remaining 2 tablespoons ancho chile powder and toast briefly until fragrant. 5. Deglaze the pot with the bourbon, scraping up any browned bits. Reduce by half. Stir in the espresso and simmer for 1–2 minutes. 6. Add the soy sauce, maple syrup, and beef stock. Bring to a simmer. Return the short ribs to the pot. 7. Press a sheet of parchment directly onto the surface, cover with the lid, and transfer to the oven. Braise for 3–4 hours, until the short ribs are fork-tender. 8. Remove the ribs and keep warm. Strain the braising liquid through into a saucepan. Simmer over medium-high heat until reduced and glossy enough to coat the back of a spoon. 9. Spoon the sauce generously over the short ribs. Finish with scallions and radish slices. Serve immediately.
#McCormickGourmetPartner Ancho-Espresso Braised Short Ribs, using @McCormick Gourmet Ancho Chile Pepper. How do you like to combine cultures when cooking?  Explore the possibilities with McCormick Gourmet’s finest 70+ flavors. Learn more at mccormick.com/gourmet #McCormick #McCormickGourmet  RECIPE Ingredients For the Spice Rub 1 tablespoon ancho chile powder 1½ teaspoons espresso powder 1 teaspoon paprika 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper For the Ancho-Espresso Braised Short Ribs 2 1/4 pounds boneless short ribs, (or 4 lbs bone-in) 2 tablespoons neutral oil 1 large onion, diced 1 large carrot, diced 1 celery stalk, diced ½ cup whiskey or bourbon 2 shots espresso 2 tablespoons McCormick ancho chile powder 1/4 cup soy sauce 1/4 cup maple syrup 3 cups beef stock For the Garnish 2 scallions, thinly sliced on a steep bias Thinly sliced radishes Instructions 1. Preheat the oven to 325°F. 2. In a small bowl, combine the ancho chile powder, espresso powder, paprika, salt, and black pepper. Rub evenly over the short ribs on all sides, pressing gently to adhere. 3. Heat the oil in a heavy Dutch oven over medium-high heat. Working in batches, sear the short ribs until deeply browned and caramelized on all sides. Transfer to a plate. 4. Lower the heat to medium and add the onion, carrot, and celery. Cook, stirring occasionally, until lightly caramelized, about 10–12 minutes. Stir in the remaining 2 tablespoons ancho chile powder and toast briefly until fragrant. 5. Deglaze the pot with the bourbon, scraping up any browned bits. Reduce by half. Stir in the espresso and simmer for 1–2 minutes. 6. Add the soy sauce, maple syrup, and beef stock. Bring to a simmer. Return the short ribs to the pot. 7. Press a sheet of parchment directly onto the surface, cover with the lid, and transfer to the oven. Braise for 3–4 hours, until the short ribs are fork-tender. 8. Remove the ribs and keep warm. Strain the braising liquid through into a saucepan. Simmer over medium-high heat until reduced and glossy enough to coat the back of a spoon. 9. Spoon the sauce generously over the short ribs. Finish with scallions and radish slices. Serve immediately.

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