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)

Share This Article

As seen in the Summer/Fall 2015 Issue

Click to Visit Our Advertisers

Go to Top