Preheat the oven to 300 degrees F.

Season short ribs with salt and pepper

Cut up onions, celery and carrots

In an ovenproof baking dish (dish must have a lid) brown the short ribs on all sides, remove the ribs from the dish when browned.

Using the same dish, brown the onions, celery and carrots.

Once lightly browned add the garlic, italian spices and marinara sauce, mix well.

Add the red wine, bring to a simmer.

Add the Worcestershire sauce and all-purpose flour, mix well and cook for 2 minutes.

Add the beef stock. Place browned beef short ribs back into the dish, with the bone facing upwards.

Place the lid on the dish and bake at 300 degrees F for 2.5 hours.

Preheat the oven to 450 degrees F.

Place short ribs in a separate bowl, remove bones, pull apart or cut up the ribs into smaller pieces.

Add sauce (from the dish the short ribs were cooked in) to the short ribs, 1 tablespoon at a time until desired consistency. Note: The more sauce is added the softer and more liquid the pie will be, but remember it will dry out slightly as pie is cooked again.

Place 1 of the pie crust into a pre-greased dish, add a layer of cheddar and mozzarella cheese.

Place short rib mixture on top of the cheese, and cover with another layer of cheese.

Cut the remaining pie crust into strips and layer on top of the pie.

Optional - egg wash the top of the pie for a flakier crust.

Bake at 450 degrees F for 20 minutes, until the crust is brown and flaky.