@kyleigh_a_martin: #fyp#like#comment#twin#tan@sara🤍

kyleigh_a_martin

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Thursday 02 July 2026 23:51:51 GMT

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Comments

fanoxccc :

Ig this tuff

2026-07-03 11:50:35

1

lauryn marie :

your twinnnnn omgg

2026-07-03 00:05:07

1

madi kate 🦦 :

yall cute

2026-07-02 23:59:08

1

kyleavemealone😚😌 :

ayeee

2026-07-03 00:14:20

1

Jesiah🕸️ :

Tufff

2026-07-06 00:36:11

1

S🐐 :

okay okay

2026-07-03 00:14:34

1

sara b :

twinnnn

2026-07-02 23:55:48

1

kyleigh.sara_secret :

ayeeee

2026-07-03 00:14:44

1

Reese :

my girlssss

2026-07-03 01:34:07

1

JM¥¥!!❤️💙 :

2026-07-03 00:06:43

2

TAYLEN “T” SMITH ✞ :

😁

2026-07-04 03:05:43

1

kenlee🎱 :

2026-07-03 00:19:25

0

Kam🌴 :

2026-07-03 01:25:43

1

Kamryn Goyne :

2026-07-03 00:22:21

1

sara b :

2026-07-02 23:56:10

1

0pium2k. :

2026-07-03 01:49:35

1

madi kate 🦦 :

bleeding my screen over here

2026-07-02 23:59:16

1

madi kate 🦦 :

oh myyyy😏😏

2026-07-02 23:59:27

1

sara b :

who are these two cuties😉😉

2026-07-02 23:55:59

1

￴￴￴￴￴￴ ￴￴￴ ￴ ￴￴￴ ￴￴ ￴￴￴ ￴￴￴￴￴ :

2026-07-03 00:03:49

1

lucy_pearson👯‍♀️💗 :

2026-07-02 23:59:27

1

4️⃣ :

2026-07-03 04:41:09

1

lucy_pearson👯‍♀️💗 :

😍😍

2026-07-02 23:59:04

1

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Other Videos

Looking for the perfect comfort food recipe to wrap up your weekend? This easy one-pot Sunday dinner delivers tender, fall-off-the-bone braised beef short ribs cooked in a rich red wine reduction. It is the ultimate cozy family meal that fills your home with an incredible aroma and requires minimal cleanup. For the ultimate comfort experience, serve these tender ribs over a warm bed of garlic mashed potatoes so the rich, glossy red wine sauce can soak into every single bite. ⏱️ Prep & Cook Time • Prep time: 20 minutes • Cook time: 2 hours 30 minutes • Total time: 2 hours 50 minutes • Servings: 4 people 🛒 Ingredients The Meat • Beef short ribs: 4 large bone-in blocks (about 2.5 to 3 lbs) • Salt and black pepper: Generous pinch for seasoning • Olive oil: 2 tablespoons The Aromatics & Liquids • Yellow onion: 1 large, chopped • Carrots: 3 medium, cut into thick chunks • Celery stalks: 2, chopped • Garlic cloves: 4, smashed • Tomato paste: 2 tablespoons • Dry red wine: 2 cups (Cabernet Sauvignon or Merlot work best) • Beef broth: 2 cups • Fresh herbs: 3 sprigs of thyme, 2 sprigs of rosemary • Bay leaves: 2 whole 🍳 Step-by-Step Instructions 1. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs for 2 to 3 minutes per side until a deep brown crust forms. Remove and set aside. 2. Sauté the vegetables: Turn the heat down to medium. Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until soft. Stir in the garlic and tomato paste, cooking for 1 more minute until fragrant. 3. Deglaze the pot: Pour in the red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let the liquid reduce by half (about 5 to 7 minutes). 4. Braise to perfection: Return the short ribs and their juices back to the pot. Pour in the beef broth so the ribs are mostly submerged. Nestle the thyme, rosemary, and bay leaves into the liquid. 5. Slow simmer: Cover the pot with a tight-fitting lid. Turn the heat to low and let it simmer gently for 2.5 hours, or until the meat is completely tender and pulls away easily from the bone. 6. Serve and discard the herb sprigs and bay leaves. Skim any excess fat from the top of the sauce. Serve the ribs and vegetables hot over a bed of mashed potatoes, spooning the rich pan sauce over the top. #dinner #beefribs #EasyRecipe #quickrecipes #cozyfood Follow for more recipes.

Looking for the perfect comfort food recipe to wrap up your weekend? This easy one-pot Sunday dinner delivers tender, fall-off-the-bone braised beef short ribs cooked in a rich red wine reduction. It is the ultimate cozy family meal that fills your home with an incredible aroma and requires minimal cleanup. For the ultimate comfort experience, serve these tender ribs over a warm bed of garlic mashed potatoes so the rich, glossy red wine sauce can soak into every single bite. ⏱️ Prep & Cook Time • Prep time: 20 minutes • Cook time: 2 hours 30 minutes • Total time: 2 hours 50 minutes • Servings: 4 people 🛒 Ingredients The Meat • Beef short ribs: 4 large bone-in blocks (about 2.5 to 3 lbs) • Salt and black pepper: Generous pinch for seasoning • Olive oil: 2 tablespoons The Aromatics & Liquids • Yellow onion: 1 large, chopped • Carrots: 3 medium, cut into thick chunks • Celery stalks: 2, chopped • Garlic cloves: 4, smashed • Tomato paste: 2 tablespoons • Dry red wine: 2 cups (Cabernet Sauvignon or Merlot work best) • Beef broth: 2 cups • Fresh herbs: 3 sprigs of thyme, 2 sprigs of rosemary • Bay leaves: 2 whole 🍳 Step-by-Step Instructions 1. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs for 2 to 3 minutes per side until a deep brown crust forms. Remove and set aside. 2. Sauté the vegetables: Turn the heat down to medium. Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until soft. Stir in the garlic and tomato paste, cooking for 1 more minute until fragrant. 3. Deglaze the pot: Pour in the red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let the liquid reduce by half (about 5 to 7 minutes). 4. Braise to perfection: Return the short ribs and their juices back to the pot. Pour in the beef broth so the ribs are mostly submerged. Nestle the thyme, rosemary, and bay leaves into the liquid. 5. Slow simmer: Cover the pot with a tight-fitting lid. Turn the heat to low and let it simmer gently for 2.5 hours, or until the meat is completely tender and pulls away easily from the bone. 6. Serve and discard the herb sprigs and bay leaves. Skim any excess fat from the top of the sauce. Serve the ribs and vegetables hot over a bed of mashed potatoes, spooning the rich pan sauce over the top. #dinner #beefribs #EasyRecipe #quickrecipes #cozyfood Follow for more recipes.

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