- 2 tablespoons canola oil
- 5 pounds bone-in short ribs
- Salt and freshly ground black pepper
- 1/2 cup dried apricots, roughly chopped
- 2 tablespoons capers, roughly chopped
- 2 shallots, peeled and thinly sliced
- 2 to 3 cups dry red wine
- 1 1/2 pounds tallegio cheese, chopped
- 1/2 cup heavy cream
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 pinch ground cinnamon
- 1 1/4 cups shortening
- 1 stick butter, plus 3 tablespoons melted for brushing
- 1 cup golden raisins, coarsely ground
- 1 cup walnuts, coarsely ground
- Arugula salad, for serving
Preheat the oven to 350 degrees F.
For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan.
Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
Slice and serve with a small side of arugula salad.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.