From: Executive chef/partner Jonathan Bennett, Moxie, the Restaurant, Beachwood, OH, and Red, the Steakhouse, Cleveland, OH and Miami Beach, FL. Yield: 15 pierogies. Braised Short Rib Filling: 1½ lb. beef short ribs, trimmed 2 Tbsp. grapeseed oil ½ carrot, diced ½ onion, diced 1 celery stalk, diced 2 Tbsp. tomato paste ½ cup dry red wine 2 cups beef stock 1 Tbsp. parsley, chopped ½ Tbsp. thyme, chopped Season and sear short ribs in oil, in a medium stock pot. Remove and add ...
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