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Short Rib Pierogi with Horseradish Chimichurri

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Ingredients
  

Short Rib Potato Filling

  • 1 kg 2lbs beef short ribs
  • 2 tablespoons olive oil
  • 3 shallots halved lengthwise and thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 tablespoons cider vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 large russet potato peeled
  • 1/2 cup sour cream
  • 1/4 cup fresh chives coarsely chopped
  • 1/2 teaspoon salt

Chive Pierogi Skins

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1/2 cup cold water
  • 1/4 cup chives coarsely chopped

Horseradish Chimichurri

  • 1/2 cup fresh flat leaf parsley finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 1/4 cup fresh horseradish shredded
  • 3 Bird’s eye chilies thinly sliced
  • 3 cloves garlic minced
  • 3/4 teaspoon salt
  • 6 tablespoon olive oil
  • 3 tablespoons cider vinegar
  • Juice of 1 lemon

Instructions
 

For the Filling

  • Pat the short ribs dry with paper towel. Generously season the short ribs with salt and pepper and set aside.
  • Heat the olive oil in a large braiser over medium heat until shimmering. Add the short ribs and brown on all sides. Transfer the ribs to a plate and set aside.
  • Add the shallots and garlic to the pan and saute until softened and lightly caramelized. About 5 minutes.
  • Deglaze the pan with the red wine and add the beef broth, vinegar, oregano, and red pepper flakes. Give the mixture a quick stir.
  • Add the short ribs back to the pot and bring the liquid up to a boil. Reduce the heat to a light simmer and cover.
  • Let the ribs braise for 2 hours or until the meat shreds easily.
  • Remove the ribs from the pot and shred the meat using two forks. Place the meat in a large bowl and set aside.
  • Quarter the potato and place it in a medium-sized pot. Add enough water to cover the potato. Place the pot over high heat and bring to a boil. Boil the potato until tender. About 15 minutes.
  • Drain the water and, using a potato masher, mash the potato. Add the potato to the short rib meat.
  • Stir the sour cream, chives, and salt into the rib/potato mixture until smooth.
  • Allow the mixture to cool completely.

For the Pierogi Skins

  • Sift flour and salt together in a large bowl. Using a wooden spoon, make a well in the center of the mixture.
  • Add the sour cream, egg, egg yolk, water and chives to the center of well. Lightly beat the wet ingredients using a fork.
  • Using a wooden spoon, start to push the dry ingredients into the wet until a shaggy dough forms.
  • Transfer the dough to a floured surface and knead it until firm and silky.
  • Wrap the dough in plastic wrap and place in the fridge until ready to use.

For the Chimichurri

  • Place all ingredients in a medium-sized bowl and whisk to combine.
  • Cover the bowl with plastic wrap and transfer the sauce to the fridge.
  • The sauce can be made up to 24 hours ahead of time.

To Assemble

  • Roll the dough out to a 1/4 of an inch thickness.
  • Using a 3-inch cookie cutter, cut out a series of rounds from the dough.
  • Place 1 tablespoon of the short rib filling on one side of the round. Fold the bare side over top of the filling and pinch the edges together to form a seal. Dust the pierogi with flour and set aside. Repeat until you run out of dough or filling or both.
  • When ready to cook, bring a large pot of water to a boil. Add the pierogies to the boiling water and cook for 3 minutes or until pierogies start to float to the surface.
  • While the pierogies are cooking, heat a tablespoon of oil in a large skillet until shimmering.
  • Transfer the cooked pierogies from the water to the hot skillet and fry until crispy and browned on both sides. About 2 minutes.
  • Transfer the pierogies to a medium-sized mixing bowl and add the chimichurri. Give the bowl a toss to coat the pierogies in sauce.
  • Divide the pierogies between six bowls and serve with a dollop of sour cream and sprinkling of pomegranate arils.