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@kingdeeson.sport: : Designed for Movement. Built to Last. Premium Sport Bands for Apple Watch.

KINGDEESON
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Wednesday 17 June 2026 10:08:08 GMT
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going to the game 😉
going to the game 😉
غاليتك صحيح ليش تخون؟ #شتاوي_وغناوي_علم_ع_الفاهق❤🔥 #شعراء_وذواقين_الشعر_الشعبي
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عينات مغبونه 👌🏽💤. ِ ِ #عبارات #حزن #كثرو_الحرامية #fypシ #اكسبلور #ex #حزن #حزين_جدأ #ixi4jl #نحن_لاشي #TikTok
انا من كثر اشواقي جريح وحالتي خطرا ولاحصلت من يسعف جروحي او يداويها#محمدمشعجل💔🎤 رحمه_الله_تغشاه #نجران_الجنوب #اليمن🇾🇪 #مارب_شبوه_الجوف_حضرموت_المهره _نشطون_الانفاق_قشن_سيحوت#اکســــ❤ـمتابعه❤لایک❤ــــبلور
انا من كثر اشواقي جريح وحالتي خطرا ولاحصلت من يسعف جروحي او يداويها#محمدمشعجل💔🎤 رحمه_الله_تغشاه #نجران_الجنوب #اليمن🇾🇪 #مارب_شبوه_الجوف_حضرموت_المهره _نشطون_الانفاق_قشن_سيحوت#اکســــ❤ـمتابعه❤لایک❤ــــبلور
Shortrib ragù pappardelle Enjoy Bone-in short ribs – 3 pieces Celery – 2 stalks Onion – 1 medium Carrot – 1 medium Red wine – 1 cup Tomato passata – 1 bottle Beef stock – 2 cups Bay leaf – 2 Olive oil – as needed Salt and pepper – to taste PROCEDURE 1. Pat your short ribs dry and season generously on all sides with salt and pepper. 2. Heat a generous drizzle of olive oil in a heavy oven-safe pot over high heat. Sear the short ribs on all sides until deeply browned. Set aside. 3. In the same pot, lower the heat to medium and add your celery, carrot, and onion — all cut very small. Sauté until soft and golden, scraping up any browned bits from the bottom. 4. Add the red wine and let it reduce by half, allowing the alcohol to cook off completely. 5. Pour in the tomato passata and beef stock. Stir everything together and bring to a gentle simmer. 6. Add the bay leaves, then nestle the short ribs back into the pot, making sure they’re mostly submerged in the sauce. 7. Cover with a lid and transfer to the oven at 275°F. Cook for 5 hours undisturbed. 8. Turn the oven off and let everything cool down inside the oven — the meat will relax and soak up even more of the sauce. 9. Remove the short ribs, shred the meat off the bone, and stir it back into the sauce. Discard the bones and bay leaves. Reduce the sauce on the stovetop if needed until it coats the back of a spoon. 10. Cook your fettuccine (recipe on my page!), toss it directly in the ragù until every strand is coated, plate it up, and enjoy. Buon appetito! 🍝
Shortrib ragù pappardelle Enjoy Bone-in short ribs – 3 pieces Celery – 2 stalks Onion – 1 medium Carrot – 1 medium Red wine – 1 cup Tomato passata – 1 bottle Beef stock – 2 cups Bay leaf – 2 Olive oil – as needed Salt and pepper – to taste PROCEDURE 1. Pat your short ribs dry and season generously on all sides with salt and pepper. 2. Heat a generous drizzle of olive oil in a heavy oven-safe pot over high heat. Sear the short ribs on all sides until deeply browned. Set aside. 3. In the same pot, lower the heat to medium and add your celery, carrot, and onion — all cut very small. Sauté until soft and golden, scraping up any browned bits from the bottom. 4. Add the red wine and let it reduce by half, allowing the alcohol to cook off completely. 5. Pour in the tomato passata and beef stock. Stir everything together and bring to a gentle simmer. 6. Add the bay leaves, then nestle the short ribs back into the pot, making sure they’re mostly submerged in the sauce. 7. Cover with a lid and transfer to the oven at 275°F. Cook for 5 hours undisturbed. 8. Turn the oven off and let everything cool down inside the oven — the meat will relax and soak up even more of the sauce. 9. Remove the short ribs, shred the meat off the bone, and stir it back into the sauce. Discard the bones and bay leaves. Reduce the sauce on the stovetop if needed until it coats the back of a spoon. 10. Cook your fettuccine (recipe on my page!), toss it directly in the ragù until every strand is coated, plate it up, and enjoy. Buon appetito! 🍝

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