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@digitallylazy: And this is why Paimon does not fighr with us, she's more danger to us than our enemies! #genshinmemes #genshinimpactedit #genshin #paimon #blender3d

digitally
digitally
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Region: PH
Wednesday 07 October 2026 04:05:20 GMT
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zibai.geostar
Zibai Geostar :
Good... Good job Paimon...
2026-10-07 07:12:17
15
mortgage059
Chill :
lumine better
2026-10-09 03:58:19
0
iconato_0711
enricooo :
FIRST
2026-10-07 04:07:29
3
_uelid
Uelid :
Lmao.
2026-10-07 08:13:51
0
anisevtiani09
Leo :
boom
2026-10-07 08:19:36
0
seanshineyy
Seanshine :
HAHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHA
2026-10-07 07:12:34
0
witsarc23
Mars_Ooooo22 :
🤣🤣🤣
2026-10-07 12:19:47
0
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@nuvenergia #nuvenergia #nuvclipfy #clipfyleague CUPOM: TAYSERRI  Já ouviu falar nisso? Venha fazer parte você também, venha economizar mais na conta de luz. O CADASTRO É 100% ONLINE! Paga mais de R$200,00 na conta de luz? Quer economizar dinheiro? Conheça a NUV ENERGIA ENERGIA SOLAR POR ASSINATURA ENERGIA SOLAR NÃO É SÓ PARA QUEM TEM PLACA EM CASA!
@nuvenergia #nuvenergia #nuvclipfy #clipfyleague CUPOM: TAYSERRI  Já ouviu falar nisso? Venha fazer parte você também, venha economizar mais na conta de luz. O CADASTRO É 100% ONLINE! Paga mais de R$200,00 na conta de luz? Quer economizar dinheiro? Conheça a NUV ENERGIA ENERGIA SOLAR POR ASSINATURA ENERGIA SOLAR NÃO É SÓ PARA QUEM TEM PLACA EM CASA!
Bourbon Braised Short Rib Rigatoni 🍝🤎 If there’s one thing I love, it’s a slow-cooked meal that’s worth every minute in the kitchen. These short ribs braised for 3½ hours before being shredded and tossed into the richest, buttery sauce made from the braising liquid itself. No heavy cream needed! Ingredients: * 5 lbs beef short ribs * Salt & pepper for searing * 2 medium onions, chopped * 5 garlic cloves, crushed * Generous bunch of scallions * ½ cup bourbon * 3 tbsp tomato paste * 4 cups beef broth * ½ cup Worcestershire sauce * ⅛ cup Dijon mustard * ¼ cup maple syrup * Fresh thyme, rosemary & sage * 1 stick butter, cubed * 2½–3 tbsp kosher salt, to taste * 2 tbsp black pepper * 2 tbsp chili powder * 3 tbsp garlic powder * Rigatoni pasta * Fresh parsley, chopped Let’s make it! 1. Season short ribs with salt and pepper. Sear in a hot Dutch oven until beautifully browned on all sides, then remove. 2. In the same pot, sauté onions, crushed garlic, and scallions in all those flavorful drippings. 3. Deglaze with bourbon, scraping up the browned bits, then stir in tomato paste. 4. Return the short ribs to the pot. Add beef broth, Worcestershire, Dijon, maple syrup, and fresh herbs. 5. Cover and braise at 300°F for approximately 3½ hours, until fork-tender. 6. Remove and shred the short ribs. Discard the herb stems and blend the remaining vegetables directly into the braising liquid using an immersion blender. 7. Over low heat, gradually blend in cold cubes of butter until the sauce is silky and emulsified. 8. Season with kosher salt, black pepper, chili powder, and garlic powder, adjusting to taste. 9. Add the shredded short ribs back in, toss with cooked rigatoni, and finish with fresh chopped parsley. A little note on seasoning: I used approximately 2½–3 tablespoons of kosher salt, but I highly recommend adding your salt gradually and tasting as you go! Between the beef broth and Worcestershire sauce, there’s already quite a bit of sodium in the braising liquid. Every broth and brand of kosher salt is different, so season to your preference! A little patience, a lot of flavor, and the kind of comfort food that makes the whole house smell incredible. 🤎 #shortribs #pastarecipe #braisedshortribs #falldinnerideas #bourbontok
Bourbon Braised Short Rib Rigatoni 🍝🤎 If there’s one thing I love, it’s a slow-cooked meal that’s worth every minute in the kitchen. These short ribs braised for 3½ hours before being shredded and tossed into the richest, buttery sauce made from the braising liquid itself. No heavy cream needed! Ingredients: * 5 lbs beef short ribs * Salt & pepper for searing * 2 medium onions, chopped * 5 garlic cloves, crushed * Generous bunch of scallions * ½ cup bourbon * 3 tbsp tomato paste * 4 cups beef broth * ½ cup Worcestershire sauce * ⅛ cup Dijon mustard * ¼ cup maple syrup * Fresh thyme, rosemary & sage * 1 stick butter, cubed * 2½–3 tbsp kosher salt, to taste * 2 tbsp black pepper * 2 tbsp chili powder * 3 tbsp garlic powder * Rigatoni pasta * Fresh parsley, chopped Let’s make it! 1. Season short ribs with salt and pepper. Sear in a hot Dutch oven until beautifully browned on all sides, then remove. 2. In the same pot, sauté onions, crushed garlic, and scallions in all those flavorful drippings. 3. Deglaze with bourbon, scraping up the browned bits, then stir in tomato paste. 4. Return the short ribs to the pot. Add beef broth, Worcestershire, Dijon, maple syrup, and fresh herbs. 5. Cover and braise at 300°F for approximately 3½ hours, until fork-tender. 6. Remove and shred the short ribs. Discard the herb stems and blend the remaining vegetables directly into the braising liquid using an immersion blender. 7. Over low heat, gradually blend in cold cubes of butter until the sauce is silky and emulsified. 8. Season with kosher salt, black pepper, chili powder, and garlic powder, adjusting to taste. 9. Add the shredded short ribs back in, toss with cooked rigatoni, and finish with fresh chopped parsley. A little note on seasoning: I used approximately 2½–3 tablespoons of kosher salt, but I highly recommend adding your salt gradually and tasting as you go! Between the beef broth and Worcestershire sauce, there’s already quite a bit of sodium in the braising liquid. Every broth and brand of kosher salt is different, so season to your preference! A little patience, a lot of flavor, and the kind of comfort food that makes the whole house smell incredible. 🤎 #shortribs #pastarecipe #braisedshortribs #falldinnerideas #bourbontok
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#creatorsearchinsights #اكسبلورexplore #ترند #الهلال
ga asik lagi skrg
ga asik lagi skrg
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