Emily found this recipe last week. It sounded yummy. However, I didn’t want to make a huge 9” x 13” pan of it though, so I adjusted the quantities. None of us like mushrooms very much either, so I eliminated those too. It took all afternoon, but it came out delicious! Very rich & decadent- worth all the trouble.
Short Rib Lasagna
Short Rib sauce:
- 3 fresh thyme sprigs plus 1 TBSP chopped fresh thyme
- 1 fresh rosemary sprig
- 2 fresh parsley sprigs
- 1 bay leaf
- 2 pounds boneless beef short ribs
- ½ cup flour
- 3 TBSP olive oil, divided
- 2 medium carrots, chopped in ¼” dice
- 2 celery stalks, chopped in ¼” dice
- 1 medium onion, chopped in ¼” dice
- 2 TBSP tomato paste
- ¼ cup ruby Port
- 1 cup dry red wine (Cabernet Sauvignon or Zinfandel)
- 3-1/2 cups beef broth
- 4 garlic cloves, peeled
- 3-1/2 TBSP butter
- 3 TBSP flour
- 2 cups whole milk
- ¼ teaspoon nutmeg
- 1-1/2 cup grated Parmesan cheese
- 3 or 4 no-boil lasagna noodles
- Create a bouquet garni with the fresh herb sprigs & bay leaf. Tie in cheesecloth, or place in a coffee filter pinned closed with toothpicks.
- Preheat oven to 325 degrees Sprinkle ribs with salt & pepper. Place flour in a shallow bowl; dredge meat, shaking off excess. Reserve flour.
- Heat 2 TBSP oil in a large ovenproof pot over medium high heat. Working in batches, cook ribs until browned on all sides, about 6 minutes per side, setting aside after they cook. Reduce heat to medium.
- Heat remaining 2 TBSP oil in same pot. Add carrots, celery, & onions. Cook until softened, stirring often, about 10 minutes. Sprinkle 1 TBSP reserved flour over vegetables (discard remainder).
- Add tomato paste & stir until paste begins to brown on bottom of pot, about 1 minute. Add Port & stir until almost all liquid is absorbed, scraping up brown bits, about 1 minute. Add red wine, then 1 cup of the beef broth.
- Bring to boil and simmer until reduced by about 1/3, stirring often, about 7 minutes. Add remainder of broth, garlic, and bouquet garni. Return to a boil.
- Add ribs back to pot, arranging in a single layer. Cover pot. Place in oven and braise until very tender, about 2-1/2 hours.
- Using tongs, remove cooked ribs from liquid. Discard bouquet garni. Shred beef. Spoon off any excess fat from top of sauce & discard.
- Boil sauce until reduced to about 3-1/2 cups, about 8 minutes. Return meat to sauce and season with salt & pepper. Stir in chopped thyme.
- Melt butter in a heavy large sauce pan over medium heat. Add flour & whisk until smooth. Cook until flour turns light golden brown, whisking often, about 6 minutes. Add milk; bring to a boil, whisking constantly. Boil 1 minute. Add nutmeg and season to taste with salt & pepper.
- Preheat oven to 375 degrees. Spray a 5” x9” x 3” loaf pan with vegetable spray.
- Spoon about ½ cup sauce evenly on bottom. Sprinkle 2 TBSP cheese over. Place a lasagna noodle on top of cheese. Spoon about 2/3 cup béchamel over noodle, spreading evenly. Sprinkle with ¼ cup cheese. Spread 1 cup of sauce over. Repeat with noodle, béchamel, cheese, and meat sauce. Top with one last noodle, spreading remaining béchamel sauce, and ½ cup of Parmesan.
- Bake uncovered until edges are bubbling & top is golden brown in spots, about 40 minutes. Let rest for 10 minutes before serving.
The cast of characters:
My low-tech bouquet garni:
Sauté the vegetables:
After braising in oven for 2-1/2 hours:
Reduce the sauce a bit more (after removing the packet of herbs):
Add shredded meat back to reduced sauce.
The assembled lasagna:
The finished dish:
Against the original directions, I had covered this with foil prior to baking (purely my executive decision). I think it would not have been as “saucy” if I hadn’t, so I kept the original instructions above. Also, I ended up with about 1-1/2 cups of meat sauce leftover. Perfect for another meal, served over buttered egg noodles.
It was a TON of work. and now I have a bottle of Port to use up. But that makes the perfect excuse to make this again!