Beef Short Rib Lasagna with Creamy Béchamel

This isn’t your weeknight lasagna. This is the one you make when you want everyone at the table to go quiet on the first bite.

I braise beef short ribs low and slow until they’re fall-apart tender, then layer them with creamy béchamel (no ricotta here) and lasagna noodles. You can braise them in the oven or over the stove. It’s rich, it’s cozy, and it’s absolutely worth the time.

Fair warning: this takes most of the day. But most of that is the oven doing the work while your house smells incredible.

I’ve made this with both oven-ready pasta sheets and regular lasagna noodles that I boiled first, and honestly I haven’t noticed a difference. So if you want to take the shortcut, I say have at it!

You’ll need a large Dutch oven for braising the short ribs – I use my Staub.

You may also like: Jumbo Shells and Meatballs, Spicy Rigatoni with Sausage, Bucatini Carbonara, Creamy Pesto Pasta

Beef Short Rib Lasagna

Short ribs braised low and slow until fall-apart tender, layered with creamy béchamel and lasagna noodles. Rich, cozy, and worth every minute.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 5 hours hrs 15 minutes mins

Servings: 12

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

For the short rib ragù:

• 3-4 lbs beef short ribs
• Salt pepper, and fresh rosemary for seasoning
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 can 28 oz crushed tomatoes
• 2 cups beef broth
• Fresh thyme sprigs rosemary sprigs, 2 bay leaves
• 1 Parmesan rind
• 2-3 chopped garlic

For the béchamel:

• 5 tbsp butter
• 5 tbsp flour
• 4 cups whole milk
• 1/4 tsp nutmeg
• 1/3 cup Parmesan cheese grated
• Salt and pepper to taste

For assembly:

• 12-16 lasagna noodles or oven-ready
• 2 cups shredded mozzarella
• 1 cup shredded Parmesan

Method

 

1. Preheat oven to 350°F. Season short ribs generously with salt, pepper, and rosemary.
2. In a large Dutch oven over medium-high heat, add a drizzle of oil. Sear short ribs on all sides, 5-6 minutes. Remove and set aside.
3. Add onion, carrots, and celery to the same pot. Cook 5-7 minutes until softened. Stir in tomato paste and cook until caramelized.
4. Pour in wine, scraping up browned bits. Add crushed tomatoes and broth. Bring to a simmer.
5. Return beef to pot, making sure sauce covers the meat. Add thyme, rosemary, bay leaves, Parmesan rind, and chopped garlic.
6. Cover and transfer to oven. Braise 3-4 hours until fork-tender.
7. Remove beef, discard herbs, bay leaves, and Parmesan rind. Shred beef and return to pot, mixing with sauce.
8. Meanwhile, cook lasagna noodles in salted boiling water until just before al dente. Drain and rinse with cold water.
9. Make béchamel: melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes (don’t brown). Slowly whisk in milk. Cook 5-7 minutes until thickened. Season with salt, pepper, and nutmeg. Stir in Parmesan until melted.
10. Preheat oven to 375°F. Spread a thin layer of ragù in a 9×13 baking dish. Layer: noodles, béchamel, ragù, shredded cheeses. Repeat for 4-5 layers, ending with cheese on top.
11. Cover with foil and bake 45 minutes. Remove foil, broil 3-5 minutes until golden and bubbly.
12. Rest 10-15 minutes before slicing.

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