Why We Love This Recipe

Taking what was old and making it new is one of the great joys of cooking. While ground beef makes a perfectly good bierock, shredded beef short ribs take this dish to another level entirely. The rich, bold flavor of the short ribs combines seamlessly with the shredded cabbage, and accents of coffee, porter beer, and smoked Gouda cheese make every bite something worth talking about.

Chef Ben also includes two methods for cooking the short ribs: a pressure cooker option that gets dinner on the table in about an hour, and his preferred oven method for fall-off-the-bone tender results. Either way, the mustard beer dipping sauce is the finishing touch that ties the whole dish together.

Beef short ribs are a rich source of protein, zinc, and iron. Slow cooking them breaks down the connective tissue and produces incredibly tender, flavorful meat that is perfect for shredding into this classic Heartland recipe.

Short Rib Bierocks

Total Time: 60 to 90 minutes (pressure cooker) or 4 to 5 hours (oven method) Serves: 4

Ingredients

For the Short Ribs

• 1 rack beef short ribs
• 1 pint strong coffee
• 1 quart chicken stock
• 1 medium yellow onion, diced
• 5 cloves garlic
• 1/4 cup Worcestershire sauce
• 1/4 cup salt
• 2 tbsp black pepper
• 1/2 cup olive oil   

For the Bierocks

• 24 frozen regular yeast dinner rolls, thawed but still cold
• 4 cups shredded cabbage
• 1 cup diced yellow onion
• 1 tsp garlic, minced
• 2 tbsp butter
• 8 oz plain porter beer
• 1 tsp salt
• 1 tsp pepper
• 1 cup smoked Gouda cheese, grated   

Mustard Beer Dipping Sauce

• 2 cups yellow mustard
• 1 cup Dijon mustard
• 1 cup whole grain mustard
• 1 bottle beer (brown ale preferred)

Instructions

Short Ribs: Pressure Cooker Method

• Separate the rack of short ribs so each bone is individual. This helps render the fat evenly.
• Season the short ribs liberally with salt and pepper.
• Set the electric pressure cooker to saute and add oil. Heat until shimmering.
• Saute the short ribs fat-side down until well browned.
• Deglaze the pressure cooker with chicken stock.
• Add the coffee and Worcestershire sauce.
• Close the lid and pressure cook for at least 60 minutes, preferably 90 minutes.
• Remove the short ribs, shred, and finely chop the meat.   

Short Ribs: Oven Method (Chef Ben's Preferred Method)

• Combine all liquid ingredients except the oil in a blender or food processor and blend until smooth.
• Season the short ribs liberally with salt and pepper.
• Heat the oil in a pan over medium-high heat. Sear the short ribs fat-side down for about 2 to 3 minutes.
• Place the short ribs in a large roasting pan and pour the blended liquid over them. Cover with a lid or wrap tightly with foil.
• Bake at 375 degrees F for 3 to 4 hours, until the meat is tender and pulls away from the bone.
• Remove the short ribs, shred, and finely chop the meat.   

Assembling the Bierocks 

• In a large skillet over medium-high heat, melt the butter and saute the cabbage, garlic, and onion until the onions are translucent. Deglaze the pan with porter beer and bring to a boil. Cover and steam for 30 minutes or until the cabbage is fully cooked.
• Add the cooked short rib meat to the cabbage mixture and stir to combine.
• Flatten each dinner roll or pair of rolls into a 6-inch circle. Place about 1/3 cup of filling in the center of each circle. Add 1 tablespoon of grated smoked Gouda on top of the filling. Pull the edges of the dough up around the filling and pinch firmly to close.
• Place the bierocks pinched-side down on a greased baking sheet. Brush the tops with melted butter.
• Bake at 350 degrees F for 30 to 35 minutes, until golden brown.

Mustard Beer Dipping Sauce

• Combine yellow mustard, Dijon mustard, whole grain mustard, and beer in a bowl.
• Whisk together until fully blended. Taste and adjust to your preference.
• Serve alongside the bierocks for dipping.

Frequently Asked Questions

What are bierocks?

Bierocks are a traditional Heartland comfort food made of soft, baked yeast dough stuffed with a savory beef and cabbage filling. They are also commonly known as runzas or cabbage pockets, depending on the region. Originating with German Russian settlers, bierocks have become a beloved staple of Midwestern cuisine.

What is the difference between bierocks and runzas?

Bierocks and runzas are essentially the same dish. Both refer to a baked dough pocket filled with beef and cabbage. The name varies by region and family tradition. In Kansas and much of the Heartland, the term bierock is most commonly used.

Can I use ground beef instead of short ribs for bierocks?

Yes. Ground beef is the traditional choice for bierocks and works very well. Chef Ben uses short ribs in this recipe to elevate the flavor and richness of the filling, but ground beef is a perfectly delicious and convenient alternative.

Can I make bierocks ahead of time?

Yes. Bierocks reheat very well and can be made a day or two in advance. Store them in an airtight container in the refrigerator and reheat in the oven at 325 degrees F for about 10 to 15 minutes. They also freeze well for up to 3 months.

What is the best cut of beef for short ribs?

This recipe calls for a full rack of beef short ribs, which are cut from the rib section of the cow. Short ribs are known for their rich marbling and connective tissue, which breaks down beautifully during long cooking and produces deeply flavorful, tender meat.

Are beef short ribs a good source of protein?

Yes. Beef short ribs are a good source of protein, zinc, and iron. They are one of the more flavorful and satisfying cuts of beef, particularly when slow cooked until tender.