Instructions
- Preheat oven to 325°F (160°C).
- Season the Short Ribs with salt and pepper. Sear in a large Dutch oven with Olive Oil until browned on all sides. Remove and set aside.
- Add the Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8 minutes. Add the Garlic and cook for 1 minute more.
- Deglaze the pot with Red Wine, scraping up any browned bits. Cook until reduced by half.
- Return the Short Ribs to the Dutch oven. Add the Beef Stock, Tomato Paste, Smoked Paprika, and Oregano. Bring to a simmer, cover, and braise for 3-3.5 hours, or until the short ribs are fork-tender.
- Remove the Short Ribs from the Dutch oven and shred the meat. Set aside.
- Reduce the braising liquid until slightly thickened. Return the shredded short rib meat to the sauce.
- Make the Crust: In a food processor, pulse together the Flour and Salt. Add the Butter and pulse until the mixture resembles coarse crumbs. Gradually add the Ice Water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough and line a 9-inch pie plate. Pour the Short Rib Filling into the crust.
- Top with the second crust, crimp the edges, and cut vents.
- Bake for 40-45 minutes, or until golden brown.
- While the pie is baking, make the Chipotle Crema: Combine the Mexican Crema, Chipotle Peppers, and Lime Juice in a small bowl. Mix well.
- Let the pie cool for 15 minutes before serving. Drizzle with Chipotle Crema.
