@zulfiqar_sibtain.group1:

ISLAMIC_OFFICIAL☑️

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Friday 06 November 2026 11:56:01 GMT

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Kamranabbas199 :

Allah Allah Allah Allah Allah

2026-11-06 17:25:27

0

M Farooq Khan Niazi :

subhan Allah Allah Hu Akbar kabira

2026-11-06 12:07:24

3

Muhammad Ali ke baten :

ALLAH PAK bohat mazey dene wali zat hy

2026-11-06 16:02:57

1

Dr.SARFRAZ AHMAD :

اللّٰہ

2026-11-06 17:24:36

1

shabbirad0 :

2026-11-06 17:08:16

1

raja_Irfan_akra :

music na chalya krain

2026-11-06 16:54:57

0

Rajp_ut :

2026-11-06 15:43:10

1

sheikh zaheer Nawab :

mashallha

2026-11-06 18:28:13

0

Waseem Khan :

Allah u Akbar

2026-11-06 16:47:22

0

شاه ذين :

سبحان اللّٰہ

2026-11-06 15:17:44

1

Saleem Ahmad :

সুবহানআল্লাহ

2026-11-06 15:58:34

0

Rashid bhatti :

2026-11-06 18:28:34

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Ak khan🥰💪 :

2026-11-06 15:26:44

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Muhammad Ali ke baten :

BESHAK

2026-11-06 15:59:32

0

zeeshan hadar :

👍👍👍

2026-11-06 14:04:09

1

M. Junaid Ashraf :

wrong number

2026-11-06 17:28:00

0

Ashfaq Ali :

🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-11-06 14:37:57

2

HASHM HAYAT :

🥰🥰🥰

2026-11-06 18:55:35

0

Muzamil Khan :

❤️❤️❤️

2026-11-06 18:51:57

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Ahmed raju :

🥰🥰🥰

2026-11-06 18:49:30

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Imran Arbab 804 :

❤️❤️❤️

2026-11-06 18:35:18

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Naveed ali :

[Like][Like][Like]

2026-11-06 18:26:03

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Master Sajawal Bahadar Abbasi :

♥️♥️♥️

2026-11-06 17:17:29

1

Naveed ali :

[Red heart][Red heart][Red heart]

2026-11-06 18:25:18

0

altafdeganadegana :

🥰🥰🥰

2026-11-06 11:57:49

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!

يمكن شكلك يضحك

يمكن شكلك يضحك

рисовая игра #rust #chechnya

рисовая игра #rust #chechnya

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