Short Rib Lasagna

Recipe Date: November 27, 2024
Difficulty: Easy
Measurements: Imperial (US)

I don’t know if you have had a short rib lasagna but I do know that you should have it again, especially during these cooler months.  It’s like the food hug you never knew you needed!  This is not a quick weeknight meal, no, this one takes dedication…and is 100% worth it.

Ingredients

  • no boil lasagna noodles
  • 2 lbs Bone in Beef Short Ribs
  • 2 Tbsp olive oil
  • 1 onion
  • 2 sprigs fresh rosemary, chopped
  • 6 cloves of garlic, minced
  • 3 tsp salt
  • 1 1/2 tsp black pepper
  • 2 cups beef broth
  • 2 cups good medium to big bodied wine (Maneater would do the trick)
  • 1 1/2 cup milk
  • 1 cup heavy cream
  • 1 1/2 cup grated Romano cheese
  • 1 cup shredded fontina cheese
  • 1/4 cup chopped basil
  • 25 oz your favorite pasta sauce

Directions

  • In large Dutch oven heat 1 tbsp of olive oil
  • Rub the short ribs with salt and pepper to taste and add to the hot oil.  Sear each side for minutes then remove
  • Add another tbsp of oil to the pan and add chopped onion and cook until translucent.  Next, add 4 cloves of garlic and chopped rosemary and cook for a minute more.  Then add 2 teaspoons of salt and 1 teaspoon of pettper and stir.
  • Add in wine and boil for 3 – 5 minutes until slightly reduced, then add beef broth and simmer
  • Add short ribs, reduce heat to low and cover, cook for 3 hours until pull apart tender
  • shred meat and let cool

When ready to build lasagna, preheat oven to 400F.

Cheese Filling

  • Use medium sauce pan and bring milk and heavy cream to simmer and cook for 5 minutes. Reduce heat and add Romano and Fontina cheese while stirring constantly
  • Add 1 teaspoon salt and 1/2 teaspoon pepper, 2 cloves of garlic, and basil and mix.  Let cool.

Build Lasagna

  • In large casserole pan (9 x 13 will work) spread marinara on the bottom
  • Place 3 noodles side by side and add cheese filling to each, then top with 1/4 of rib.  Repeat 3 more times.
  • Top with remaining pasta sauce and more shredded Romano and fontina cheese.
  • Add to the oven uncovered and cook at 400 degrees for 25 minutes.
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