Yuletide Short Rib Lasagna
Short ribs make for a unique and decadent lasagna. Because they are so rich, I often find that a single layer of ribs is just enough to provide the perfect balance of flavors.
- 2 Tbsp. vegetable oil
- 2 1/2 lb. beef short ribs
- 2 tsp. kosher salt
- 1 tsp. pepper
- 1 onion, chopped roughly
- 2 cloves garlic, peeled and smashed
- 1 Tbsp. each fresh thyme and oregano, chopped
- 2 cups red wine, such as a Cabernet blend
- 2 cups beef broth
- 3 cups Galbani® Whole Milk Ricotta
- 2 1/2 cups Galbani® Whole Milk Mozzarella, hand shredded (reserve 1 cup for topping)
- 3 Tbsp. flat leaf parsley, finely chopped
- 1 cup heavy cream
- 1 1/2 cups Galbani® Parmesan, grated (reserve 1/2 cup for topping)
- 1 tsp. salt
- 1/2 tsp. pepper
- 12 uncooked lasagna noodles (about 10 oz.)
- unsalted butter (for greasing the baking dish)
- (1) 25 oz. jar marinara sauce
- flat leaf parsley for garnish
- In a large Dutch oven or heavy-bottomed stock pot, heat vegetable oil over medium-high heat. Season the ribs with kosher salt and pepper. Add the ribs to the pan and cook for about 4 minutes on each side until golden brown.
- Remove the ribs and set aside. Remove any excess oil from the pot, leaving a tiny film on the bottom. Add the onion, garlic, thyme, and oregano. Cook for 5 minutes until the onions are translucent and soft.
- Increase the heat to high. Add the wine, and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Add the beef broth and ribs to the pan. Bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pan, and cook for 2 1/2 to 3 hours until the meat is very tender.
- Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid.
- Using two forks, shred the meat into 2-inch-long pieces (to yield approximately 2 1/4 cups shredded meat).
- In a medium bowl, combine the ricotta, 1 1/2 cups shredded mozzarella, parsley, 1 cup grated Parmesan, and kosher salt and pepper to taste. Add heavy cream, stir until well blended, and set aside.
- To make the pasta, bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain and set aside.
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Butter a 9×13” glass baking dish and spread 1 cup of marinara sauce in the bottom. Lay 3 noodles over the marinara. Spread a layer of filling evenly over the noodles. Spread a layer of shredded short ribs evenly over the filling.
- Repeat layers with the sauce, noodles, filling, and ribs. Adjust the thickness and number of layers according to your personal preference.
- Spoon the remaining marinara sauce on top, and sprinkle with reserved Parmesan cheese and shredded mozzarella. Bake uncovered until the lasagna is heated through and the cheese is beginning to brown, about 25 minutes.
- Allow to stand for 20 minutes before serving. Garnish with a little extra parsley for color.