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Ai Medica Hospital
Ai Medica Hospital
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Tuesday 16 September 2025 11:26:16 GMT
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amila :
ලස්සණයී 🦋🦋🦋🦋
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සුරාජ් 🖤 :
අපට ඒ වගේ ලෝකයක් නෑනේ
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HI PRINCESS
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Boneless Braised Short Ribs ✨🥩🍖🍲🥔🔥🍷  •  3–4 lbs boneless short ribs Costco  • 2 tbsp olive oil  • Salt & freshly ground black pepper  • 1 large onion, diced  • 2 carrots, diced  • 2 celery stalks, diced  • 4 garlic cloves, smashed   • 3 tbsp tomato paste  • 2 tbsp of sofrito   • 2 cups red wine or 1tbsp red wine vinegar   • 2 cups beef broth  • 2 sprigs fresh thyme (or 1 tsp dried)  • 2 sprigs fresh rosemary (or 1 tsp dried)  • 2 bay leaves       Instructions  1. Prep the Ribs: Pat short ribs dry with paper towels. Season generously with salt and pepper.  2. Sear: Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.  3. Veggies: In the same pot, add onion, carrots, and celery. Cook until softened (about 5 minutes). Add garlic and cook another 1–2 minutes.  4. Tomato Paste: Stir in tomato paste and let it cook for 2 minutes until it darkens.  5. Deglaze: Pour in red wine (optional) or bone broth scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.  6. Braise: Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should just cover the ribs.  7. Cook: Bring to a simmer, cover, and transfer to a preheated oven at 375°F .Cook for 2 -2.5 hours, until the ribs are fork-tender.  8. Finish: Remove herbs and bay leaves. You can strain the sauce but I don’t do that ! Enjoy ! I plates this with homemade mash potatoes 🥔! #shortribs #Recipe #fallrecipes #homecooking #creatorsearchinsights @Costco Wholesale
Boneless Braised Short Ribs ✨🥩🍖🍲🥔🔥🍷 • 3–4 lbs boneless short ribs Costco • 2 tbsp olive oil • Salt & freshly ground black pepper • 1 large onion, diced • 2 carrots, diced • 2 celery stalks, diced • 4 garlic cloves, smashed • 3 tbsp tomato paste • 2 tbsp of sofrito • 2 cups red wine or 1tbsp red wine vinegar • 2 cups beef broth • 2 sprigs fresh thyme (or 1 tsp dried) • 2 sprigs fresh rosemary (or 1 tsp dried) • 2 bay leaves Instructions 1. Prep the Ribs: Pat short ribs dry with paper towels. Season generously with salt and pepper. 2. Sear: Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside. 3. Veggies: In the same pot, add onion, carrots, and celery. Cook until softened (about 5 minutes). Add garlic and cook another 1–2 minutes. 4. Tomato Paste: Stir in tomato paste and let it cook for 2 minutes until it darkens. 5. Deglaze: Pour in red wine (optional) or bone broth scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly. 6. Braise: Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should just cover the ribs. 7. Cook: Bring to a simmer, cover, and transfer to a preheated oven at 375°F .Cook for 2 -2.5 hours, until the ribs are fork-tender. 8. Finish: Remove herbs and bay leaves. You can strain the sauce but I don’t do that ! Enjoy ! I plates this with homemade mash potatoes 🥔! #shortribs #Recipe #fallrecipes #homecooking #creatorsearchinsights @Costco Wholesale

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