C.A.Y.A. Smoke House Grill's Beef Short Rib Pierogies - FOX 10 News | fox10phoenix.com

C.A.Y.A. Smoke House Grill's Beef Short Rib Pierogies

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This recipe comes courtesy Executive Chef and co-owner Jeff Rose of C.A.Y.A. Smokehouse Grill.

Beef Short Rib:

5 # boneless short rib
1/2 btl red wine
1 pc celery diced
1 ea onions diced
1 ea carrots diced
Thyme
Rosemary
1 ea bay leaf
Pepper corn whole
1/2 cups AP flour
1 cup port wine
1 tbl honey
2 qt beef broth
Soak the beef in red wine over night. Drain and reserve wine. Season the cheeks with
salt and pepper. Coat in flour. In large pot, sear the cheeks. Remove. Add the port and
reduce. Add the reserved red wine and reduce. Add veal glace reduce. Add liquid over
cheeks and braise for 5 hours. When done, pick and cool with the liquid over the top so
the meat does not dry.

Pierogie Dough:

1# unsalted butter
4 ea eggs
1.5# sour cream
10 cups AP flour
1 tsp kosher salt
Cream the butter, eggs, and sour cream. Add the salt. Add the flour. Add enough flour so the dough cleanly pulls away from the bowl. Rest and roll out. Use a # 100 cutter.



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