Short Ribs are delicious, Lasagna is delicious, when you combine the two…..let’s just say you won’t regret it!!
Lasagna is probably my favorite pasta dish and slow cooked short ribs are probably my favorite style of meat. When I go out to eat I am typically always trying everyone’s take on these dishes. So why not combine them together and create a euphoric experience? Well, if you give this recipe a try, you will get just that!
This recipe is definitely not a quick one, it is a labor of love. The end result makes everything worth it! Best of all, it can also easily be made Gluten Free. All you need is to substitute for GF Lasagna noodles, and my go to brand for those is Jovial! Let’s break down the meal so you can make this one today!
Short Ribs – Does it get any better than adding short rib to lasagna? This is the portion of the meal that takes the longest. You will need a Dutch Oven or large pot – Click Here for one of my favorites. The first step is the most important to lock in flavor. Season all sides with salt and Pepper and then sear each side for 4-5 minutes. I walk through the entire process on the Beef Short Rip Post. In the end they should look like this:
Béchamel Sauce – Can you just add an alfredo sauce….sure. But if you put the time in on the short rib, you might as well home make the sauce too! The key here is post simmer make sure you lower the heat once you add the cheese in. This will prevent the fat from separating
Red Sauce – Again, you can use a jar of pasta sauce or you can watch this video and see how I make my homemade Tomato Basil Pasta Sauce. I promise I will get the full recipe on the site soon!
When you build the lasagna I do 4 full layers. Start by spreading a little sauce on the bottom of your baking dish. Lay down 3 lasagna noodles. Spread on a quarter of the Béchamel sauce and a quarter of the short rib. Repeat 3 more times. Top with the pasta sauce and tons of cheese. Invite all your family over and watch their faces light up when they take the first bite!
If you make it, make sure to tag me on Instagram and save the pin on Pinterest!
Short Rib Lasagna
Ingredients
- 12 Lasagna Noodles (cooked al dente)
- 2 lbs Bone-in Short Ribs
- 2 T Olive oil
- 1 Onion (chopped)
- 2 Sprigs Rosemary (chopped)
- 6 Cloves Garlic (minced)
- 3 t Salt
- 1½ t Pepper
- 2 C Pinot Noir
- 2 C Beef Broth
- 1½ C Milk
- 1 C Heavy Cream
- 1½ C Grated Romano Cheese
- 1 C Mozzarella (Shredded)
- ¼ C Chopped Basil
- 25 oz Your Favorite Pasta Sauce
Instructions
For the Short Ribs
- In a large dutch oven heat 1T oil over medium heat
- Rub the short ribs with salt and pepper to taste and add the to oil once hot. Sear each side for 4 mins and then remove
- Add 1T oil to the pan and then add the onion and cook until translucent (5 mins). Next add in 4 cloves of garlic and rosemary and cook for 1 minute. Then add 2t salt and 1t pepper and stir thoroughly.
- Add in the pinot noir and boil for 3-5 minutes until slightly reduced. Next add the beef broth and bring to a simmer.
- Add in the short ribs, reduce the heat to low and cover. Cook for 3 hours or until pull apart tender.
- Once done shred the meat and let cool
Cheese Filling
- In a sauce pan bring the milk and the heavy cream to a simmer and cook for 5 minutes. Reduce the heat and add the Romano and Mozzarella cheese and stir constantly.
- Add in 1t salt and ½t pepper, 2 cloves garlic, and the basil and mix together and let cool
Building the Lasagna
- In a greased 9×13 inch pan, spread 1 cup of marinara to the bottom
- Place 3 noodles side by side and add cheese filling to each and then top with ¼ of the shredded short rib. Repeat this step 3 more times
- Top with the remaining pasta sauce and more shredded parmesan and mozzarella cheeses
- Add to the oven uncovered and cook at 400 degrees for 25 minutes
- Enjoy!
