Idaho® Potato & Short Rib Pierogi with Caramelized Onion Sour Cream

Ingredients:

• Short Ribs*
• 10 beef short ribs (9 to 10 pounds total)
• 2 cups dry red wine
• 2 cloves garlic
• 1 shallot, minced
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 3 black peppercorns
• 2 tablespoons vegetable oil
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 white onion, roughly chopped
• 2 tablespoons tomato paste
• 1 quart veal stock
• Caramelized Onion Sour Cream
• 3 large white onions, thinly sliced
• 1 cup water
• 2 tablespoons vegetable oil
• 16 ounces sour cream
• Salt and pepper as needed
• Pierogi
• 4 large Idaho potatoes (60 count), peeled and cut into 2 1/2 inch pieces
• Salt as needed
• 1 large egg
• 1 teaspoon sour cream
• 1 cup all-purpose flour
• 1/4 cup heavy cream
• 3 tablespoons butter, softened
• Pepper as needed
• 1 egg, beaten with 1 tablespoon water
• Oil as needed
• Minced chives for garnish
• * Note: The quantity of prepared meat and potato filling will yield enough for several batches of pierogi, from 2 to 3 times the amount needed for the pierogi dough recipe given below. Freeze unused filling in 1-quart containers. When needed, prepare a fresh batch of the dough.

Directions: