Gather all ingredients before starting the recipe.
Remove 2 frozen pie crusts from the freezer and allow to defrost at room temperature until just pliable.
Preheat oven to 375°F
Cut or shred 2 beef ribs cooked and set aside until ready to add to the pie filling mixture.
Add 1 1/2 cup beef rib pan juices and braised onions to a medium sized skillet with deep sides. You can top up with beef broth to make 1 1/2 cups if you don't have enough.
Add 1 medium potato and 1 medium carrot cubed, plus 2-3 sprigs fresh thyme leaves and 1 sprig fresh Rosemary leaves chopped.
Bring the pan juices to a boil, season with kosher salt and freshly ground pepper to taste and then reduce to simmer over medium low heat until you have reduced by half, about 15 minutes.
Sprinkle 2 tbsp all-purpose flour over reduced pan juices and stir to combine. Cook over medium high heat until the sauce comes to a boil, then add 1 cup red wine. Stir to combine and cook over medium heat until the sauce is reduced by 1/3 and the sauce has thickened, about 5-6 minutes.
Add cooked beef ribs, stir to combine and remove from heat and allow to cool so that it's warm, not hot.
Transfer cooled pie mixture into one pie shell. Mound extra mixture in the center of the pie.
Cover the pie mixture with the second pie shell (upside down) and crimp the edges. Cut a vent hole or slash the top of the pie to allow the steam to escape.
Brush with egg wash and sprinkle top with sea salt.
Bake for 50-60 minutes or until the pot pie is bubbling and the crust is golden.
