Slow-Cook Short Rib: Sear the Short Ribs in Olive Oil in a Dutch oven. Add Onion, Garlic, Beef Broth, Red Wine, and Chipotle Peppers. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the Short Ribs are fork-tender. Shred the Short Ribs.
Prepare Black Beans: Mash half of the Black Beans and combine with the remaining whole beans and Lime Juice.
Make Avocado Crema: Blend the Avocados, Mexican Crema, Lime Juice, and Cilantro until smooth.
Prepare Pico de Gallo: Combine the Tomatoes, White Onion, Serrano Pepper, Cilantro, and Lime Juice. Let sit for 15 minutes to allow flavors to meld.
Layer the Dip: Spread the mashed Black Beans in the bottom of a serving dish. Top with the shredded Short Rib, then the Avocado Crema. Spoon the Pico de Gallo over the crema.
Garnish with Queso Fresco, sliced Radish, and Micro Cilantro. Serve immediately with Artisanal Tortilla Chips.
