Short Rib Pierogi
Short Rib Pierogi2017-10-26T15:15:10-04:00

Short Rib Pierogi

Presented by The Dime



  • 1 lb. braised beef short ribs, shredded
  • 2 onions, diced and caramelized
  • 1 cup potato purée
  • 1 T demi-glace
  • 1 T parsley, chopped
  • Salt and pepper to taste


  • 7 cups flour + extra for rolling
  • 6 large eggs
  • 1 pint sour cream


For the filling: Mix all ingredients together and chill.

For the dough: Mix all ingredients, wrap and refrigerate overnight.

To prepare: Roll out the dough on a lightly floured surface to a 1/8-inch thickness and cut into 3- to 4-inch circles. Flip over the rounds and spoon approximately 1 tablespoon of filling into the center of each. Fold the dough over into half-moons and seal the edges by pinching or using a fork. Refrigerate pierogi until ready to cook (or freeze some for later use). Boil in salted water for 5 minutes and serve with your choice of sautéed mushrooms and onions. The Dime also serves horseradish créme fraîche with this dish.

(Yields about 20 pierogi)

As seen in the Summer/Fall 2015 Issue

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