First salt & pepper generously all sides of short ribs and let them sit at room temperature for about 20 minutes. Preheat your oven to 350.
In a large pan add your ¼ cup oil, and short ribs, browning on all sides, about 5 minutes over medium high heat.
Place in a dutch oven, or pot of choice (oven proof)
Next add your broth, red wine, cider vinegar, soy sauce & honey to the pot. Mix together.
Place in oven for 2½ - 3 hours, until meat has softened and pulls apart easily.
Remove from oven, set aside.
Preheat oven to 425.
Next in a pot, full of boiling water add your carrots and potatoes. Boil for about 8 minutes or until just tender.
While those are boiling in a pan (you may use same pan you browned meat in) add 1 tbsp olive oil & onions. Cook until translucent, about 5 minutes. Add your garlic. Saute for another minute. Add peas. Once carrots & potatoes are done boiling, add them and cook for about another two minutes.
Add vegetables to short ribs/broth. Using a fork, tear/shred the short ribs.
Whisk in ½ cup flour until just thickened (the pie will thicken as it bakes)
Next roll out your pie dough and place on top of pot covering the braised short ribs. Pinch & score the top.
Place in oven for about 25-35 minutes until crust is golden.
Remove & serve warm
Recipe by My Lavender Blues at https://mylavenderblues.com/braised-short-rib-pot-pie/