Local Short Rib-Stuffed Pierogies, Leeks Fondant & Parsley Coulis

Local Short Rib-Stuffed Pierogies, Leeks Fondant & Parsley Coulis

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.

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