@crime.watch.new: #bodycam #cops #police #crime #fyp

crime.watch.new

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Tuesday 27 October 2026 18:17:11 GMT

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Comments

Kim Gibson :

OMG enough is enough with this crap

2026-10-27 21:41:31

4

user6729872780544 :

Despicable

2026-10-28 03:25:44

0

johntercero161 :

2026-10-28 19:06:55

0

Brigid5472 :

So many men are such pervs

2026-10-28 02:54:59

4

moi :

Those poor parents, but he was a grown man living with his parents, they were a problem too

2026-10-28 01:31:39

0

dannyfive6 :

Theives and murderers might learn impulse control and delayed gratification. Might. But a pedo is programmed and that’s who he is.

2026-10-31 00:18:06

0

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Slow Cooker Italian Beef Short Ribs Ingredients Beef Short Ribs – 3 lbs Olive Oil – 2 tbsp Yellow Onion – 1 large, diced Carrots – 2 medium, diced Celery – 2 stalks, diced Garlic – 5 cloves, minced Crushed Tomatoes – 1 can (14 oz) Tomato Paste – 2 tbsp Beef Broth – 2 cups Dry Red Wine – 1 cup Worcestershire Sauce – 1 tbsp Soy Sauce – 1 tbsp Brown Sugar – 1 tbsp Smoked Paprika – 1 tsp Italian Seasoning – 1 tsp Salt – 1 tsp Black Pepper – 1/2 tsp Bay Leaves – 2 Fresh Rosemary – 2 sprigs Fresh Thyme – 3 sprigs Fresh Spinach – 2 cups Fresh Parsley – 2 tbsp, chopped Recipe Remove the beef short ribs from the refrigerator and pat them dry thoroughly with paper towels. Season all sides with salt, black pepper, smoked paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches for 3–4 minutes per side until deeply browned and caramelized. Transfer the browned ribs into a slow cooker, arranging them in a single layer as much as possible. In the same skillet, add the diced onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and tomato paste. Cook for another minute, stirring continuously until fragrant and the tomato paste darkens slightly. Pour in the red wine and scrape the bottom of the skillet with a wooden spoon to release all the delicious browned bits. Simmer for 2–3 minutes. Stir in the crushed tomatoes, beef broth, Worcestershire sauce, soy sauce, and brown sugar until everything is well combined. Pour the prepared tomato mixture over the short ribs in the slow cooker. Add the bay leaves, fresh rosemary, and thyme sprigs. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef becomes extremely tender and easily pulls away from the bones. During the final 20 minutes of cooking, add the fresh spinach and stir gently into the rich sauce until wilted. Carefully remove the short ribs and place them on a serving platter. Discard the bay leaves and herb stems. If the sauce is too thin, transfer it to a saucepan and simmer uncovered for 5–10 minutes until thickened and concentrated. Spoon the rich tomato and vegetable sauce generously over the tender beef short ribs, making sure every piece is beautifully coated. Garnish with freshly chopped parsley and a little extra fresh rosemary for a fragrant finishing touch. Serve hot with creamy mashed potatoes, buttery pasta, or crusty bread to soak up every drop of the delicious Italian-style gravy! Follow for more delicious slow cooker recipes and amazing homemade comfort food!

Slow Cooker Italian Beef Short Ribs Ingredients Beef Short Ribs – 3 lbs Olive Oil – 2 tbsp Yellow Onion – 1 large, diced Carrots – 2 medium, diced Celery – 2 stalks, diced Garlic – 5 cloves, minced Crushed Tomatoes – 1 can (14 oz) Tomato Paste – 2 tbsp Beef Broth – 2 cups Dry Red Wine – 1 cup Worcestershire Sauce – 1 tbsp Soy Sauce – 1 tbsp Brown Sugar – 1 tbsp Smoked Paprika – 1 tsp Italian Seasoning – 1 tsp Salt – 1 tsp Black Pepper – 1/2 tsp Bay Leaves – 2 Fresh Rosemary – 2 sprigs Fresh Thyme – 3 sprigs Fresh Spinach – 2 cups Fresh Parsley – 2 tbsp, chopped Recipe Remove the beef short ribs from the refrigerator and pat them dry thoroughly with paper towels. Season all sides with salt, black pepper, smoked paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches for 3–4 minutes per side until deeply browned and caramelized. Transfer the browned ribs into a slow cooker, arranging them in a single layer as much as possible. In the same skillet, add the diced onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and tomato paste. Cook for another minute, stirring continuously until fragrant and the tomato paste darkens slightly. Pour in the red wine and scrape the bottom of the skillet with a wooden spoon to release all the delicious browned bits. Simmer for 2–3 minutes. Stir in the crushed tomatoes, beef broth, Worcestershire sauce, soy sauce, and brown sugar until everything is well combined. Pour the prepared tomato mixture over the short ribs in the slow cooker. Add the bay leaves, fresh rosemary, and thyme sprigs. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef becomes extremely tender and easily pulls away from the bones. During the final 20 minutes of cooking, add the fresh spinach and stir gently into the rich sauce until wilted. Carefully remove the short ribs and place them on a serving platter. Discard the bay leaves and herb stems. If the sauce is too thin, transfer it to a saucepan and simmer uncovered for 5–10 minutes until thickened and concentrated. Spoon the rich tomato and vegetable sauce generously over the tender beef short ribs, making sure every piece is beautifully coated. Garnish with freshly chopped parsley and a little extra fresh rosemary for a fragrant finishing touch. Serve hot with creamy mashed potatoes, buttery pasta, or crusty bread to soak up every drop of the delicious Italian-style gravy! Follow for more delicious slow cooker recipes and amazing homemade comfort food!

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