Beef Short Rib Pierogi (Pierogi z Miesem)

Beef Short Rib Pierogi (Pierogi z Miesem)
Photo by Scott Phillips


  • 1 small stale dinner roll or piece of white bread (about 1 oz.)
  • Kosher salt
  • 1 Tbs. olive oil
  • ¼ cup chopped fresh curly parsley
  • 1 Tbs. unsalted butter
  • 1 medium carrot, finely chopped (about ½ cup)
  • 1 medium onion, finely chopped (about 1 cup)
  • + 5 more ingredients
    • 2 lb. bone-in beef short ribs
    • Freshly ground black pepper
    • 2 lb. (7 cups) unbleached all-purpose flour; more as needed
    • 2 cups warm water
    • 4 oz. (½ cup) unsalted butter, softened

Heat the oil in a 6-quart Dutch oven over medium-high heat. Add half of the onion, the carrot, parsley, and 1/4 tsp. salt; cook, stirring often, until the vegetables are golden, 3 to 4 minutes. Add 2/3 cup water and the short ribs, bring to a simmer, cover, and braise in the oven until the short ...

View full recipe at Fine Cooking


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