Ancho Short Rib Pot Pie

Ancho Short Rib Pot Pie

By TheSweetNerd  

June 14, 2017


Pie Dough

1 cup flour

1/4 teaspoon salt

3/4 stick cold unsalted butter, cut into small pieces

1/4 cup ice water, as needed


¼ cup rendered bacon fat

5 pounds beef short ribs

all-purpose flour for dredging (seasoned with salt and pepper)

Chile sauce

3 garlic cloves, chopped

4 dried anchos, stemmed, seeded and ribs discarded

1 cup yellow onion

2 tablespoons finely chopped chipotle in sauce

2 tablespoons pure maple syrup

1 tablespoon fresh lime juice

Short Ribs

½ teaspoon dried rosemary

12 Cipollini Onions

3 cups beef broth

1 cup reserved chile water


Pie Dough

1Mix the flour and salt together in a bowl. Cut in the butter by hand or with two knives or forks until the mixture resembles coarse meal.

2Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate 15 minutes up to overnight.

Chile sauce mixture

1Soak ancho chiles in boiling water hot water until softened for 20 minutes. Reserve the liquid. Transfer ancho chiles to blender and puree with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.

Short Rib Assembly

1Dredge ribs in flour.

2Heat bacon, then remove bacon fat and bacon pieces.

3Brown ribs and then remove and put on a plate.

4Carefully add chile purée to ¼ cup remaining bacon fat in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 cups water), coffee, bacon bits, and bring to a boil, then pour over ribs (liquid should reach about halfway up sides of meat).

5Add in beef broth and cippolini onions. Top off with pie dough.


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