Today’s recipe is my delicious version of Short Rib Lasagna.
I hope you’ll like & try this recipe!
For the ribs:
2lb boneless short ribs
3 medium size carrots
3-4 stalks celery
1 large onion
1 cup red wine- pinot noir
4-5 garlic cloves
Salt and pepper
Beef Paste 1 tbsp plus 2 cups of water/or 2 cups of beef stock
Oregano and basil dry / fresh 1tbsp each
3tbsp olive oil
Tomato sauce 2 cups- I use Pome
1 tsp each Oregano and basil
Salt and black pepper
1 tbsp Garlic chopped
1 cup fresh milk full fat
1 cup heavy cream
1 cup mozzarella cheese
1.5 cup Parmigiano Reggiano
Pinch of salt
½ bag spinach
1tbsp chopped garlic
I used 9 lasagna sheets boiled in water just before I started to layer the dish. You can also use no boil lasagna sheets.
Laredo Kale/ also called Dinosaur kale – remove the stems, wash and dry, sliced as romaine lettuce and set aside
2 large onion- chopped and caramelized in 2 tbsp in sunflower oil
3 cups of shitake mushrooms, chopped and caramelized to dark browned in olive oil
4 tbsp olive oil
2 cloves chopped garlic
½ lemon – juice and zest
1tbsp agave nectar or Bermuda honey
Salt and pepper
Adjust to your taste – if you like it more sour- add some organic apple cyder vinegar
1. For the ribs:
In a large Dutch oven heat the oil over medium-high heat. Season the ribs with salt and teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, carrots and celery. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. 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 until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Using 2 forks, shred the meat.
2. For the filling:
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.
3. For the Pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.
4. Time to layer the meal:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 3 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the rib and cheese mixture evenly along each noodle. Repeat with the remaining noodles and filling to make 2 layers. Spoon the remaining marinara sauce on top of the last 3 lasagna noodles and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes. Take the lasagna out and let it rest before serving. It is easier to cut it and the pieces do not fall apart.
Mix the dressing with the Laredo kale and let it marinade the leaves. Before serving, add the caramelized onion and mushroom.
Serve with the Laredo kale salad and garlic bread.