Short Rib Lasagna
If you like Lasagna and you like Short Ribs, just wait...
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Servings: 4 People
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 9x13 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!
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