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.