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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
Cook Time 4 hours 45 minutes
Total Time 5 hours 15 minutes
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 9x13 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.