Instructions
- Prepare the Dough: Combine Dough ingredients in a food processor and pulse until a shaggy dough forms. Transfer to a bowl, knead briefly, wrap, and refrigerate for at least 2 hours.
- Prepare the Short Ribs: Season Short ribs with salt and pepper. Sear in Olive oil in a Dutch oven until browned on all sides. Remove ribs and set aside.
- Sauté Onion and Garlic in the Dutch oven until softened. Add Tomato paste and cook for 1 minute.
- Deglaze the pot with Red wine, scraping up any browned bits. Add Beef broth, Thyme, and Bay leaf. Return Short ribs to the pot.
- Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours, or until Short ribs are fork-tender.
- Remove Short ribs from the pot and shred the meat. Discard the bay leaf.
- Stir Sauerkraut into the braising liquid and simmer for 10 minutes.
- Combine shredded Short rib with the Sauerkraut mixture.
- Roll out the Dough and divide into 4 equal pieces. Roll each piece into a circle about 8 inches in diameter.
- Place a generous portion of Filling in the center of each circle.
- Bring the edges of the dough up and pinch to seal, forming a pocket.
- Place Runzas on a baking sheet and bake at 375°F (190°C) for 25-30 minutes, or until golden brown.
