Short Rib Lasagna

Adapted from Giada DeLaurentis’s “Short Rib Lasagna Rolls” on

My mom and I made this for our big family meal and it was amazing!! Its rich, meaty, and melt in your mouth good! But…really there isn’t that much cream in it…I was impressed:)

2 1/2 lb. short ribs
2 T. olive oil
1 yellow onion, chopped
4 cloves garlic, coarsely chopped
2 sprigs rosemary
2 cups red wine, we used pinot noir
2 cups beef broth
kosher salt and fresh cracked pepper

3/4 cup 1 % milk
1/2 cup half and half
1 1/2 pecorino romano, grated
1 cup mozzarella, shredded
1 bag fresh baby spinach
1/4 cup fresh basil, chopped
2 cloves garlic, chopped
kosher salt and fresh cracked pepper

Homemade Egg Lasagna Noodles (see yesterdays post)

In a large soup pot or dutch oven, heat olive oil until hot. Add short ribs, lightly sprinkled with kosher salt. Brown short ribs on all sides, about 4 minutes on each side. Remove the meat and set aside. Add onions. Cook for 3 minutes. Add garlic and cook for another minute. Add wine, scrapping the brown bits off the pan. Add meat back to the pan, along with remaining ingredients. Bring to a boil, then cover and reduce heat to a low simmer. Cook for 3 hours. When meat is done, remove it from the pan, shred meat with a fork and remove fat. Set aside until assembly.

Meanwhile, make filling by placing milk and cream into a medium to large pot. Bring to a simmer at medium low heat. Don’t boil. Turn to low and stir in cheese. Stir until melted. Once melted and creamy, turn off the heat and add remaining ingredients. Stir for 5 minutes or until spinach is wilted and all is combine.

Preheat oven to 350 degrees. To assemble the lasagna, place a little olive oil at the bottom of a 8 by 8 inch casserole dish. Place once layer of noodles at the bottom. Top with one layer of filling, then a layer of meat. Lightly drizzle meat layer with juice from the pot. Repeat layers finishing with the meat. Place lasagna in the oven and bake for 20 minutes or until warm all the way through.

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