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The Blame Game: Russia and Ukraine's Stalled Peace Efforts

Russia and Ukraine continue to exchange accusations over the faltering peace process, highlighting the complexities of resolving their ongoing conflict. Moscow has accused Ukrainian President Volodymyr Zelensky of obstructing diplomacy, while Kyiv claims Russian President Vladimir Putin is determined to prolong the war.  The issue of Crimea remains a major sticking point, with Zelensky refusing to recognize the peninsula as part of Russia, a stance that has drawn criticism from various quarters. Meanwhile, Russia's recent missile and drone strikes on Kyiv have intensified tensions, leading Ukrainian officials to assert that Moscow's actions undermine peace efforts.  Both sides appear entrenched in their positions, with Russia demanding concessions and Ukraine insisting on a just peace. As the conflict drags on, the prospects for meaningful negotiations seem increasingly bleak.  !

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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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