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Blast at Islamabad Mosque Leaves Dozens Dead

                    Blood stains at the site of a deadly explosion at a Shi'ite Muslim mosque in Islamabad, Pakistan A suicide bomber detonated explosives inside a crowded Shi’ite mosque in Islamabad, killing 31 people and injuring many others during Friday prayers. The attack struck the Tarlai neighborhood, where worshippers had gathered in large numbers, turning a moment of devotion into chaos and devastation. Witnesses described a powerful blast that shattered windows, collapsed parts of the structure, and left victims trapped beneath debris. Emergency teams and local residents worked together to rush the wounded to nearby hospitals, where several remain in critical condition. Authorities have heightened security across the capital as investigators work to determine how the attacker breached the area and whether others were involved. The bombing marks one of the deadliest assaults in the city in years and has intensified ...
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Slow-Cooker Balsamic Short Ribs

 

Now here's a healthy beef short ribs slow-cooker recipe you can serve to company--even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness.

Ingredients

  • 6 bone-in beef short ribs (about 3 1/4 pounds)
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, sliced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 1 cup balsamic vinegar
  • ½ cup low-sodium beef broth
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 tablespoon Chopped fresh parsley
Directions

  1. 1. Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart (or larger) slow cooker.

  2. 2. Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.

  3. 3. Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.

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