Short Rib Lasagna

40 mins Prep Time

3 hours 45 mins Cook Time

Written By

Robin Winship

We made THE BEST Short Rib Lasagna and if you’re looking for a meal to impress a crowd - this is it! We layered rich bechamel, Sunspun lasagna noodles, ricotta Grana Padano parsley mixture and homemade short rib ragu until we achieved a sky-high lasagna ready to be baked. Check out the recipe below and make sure to head on over to Wholesale Club to snag your ingredients!

This recipe is sponsored by Wholesale Club.

Ingredients

Short Rib Ragu

3 1/2 pounds short ribs
6 ounces pancetta
1 small Spanish onion, peeled and finely diced
2 medium carrots, peeled and finely diced
2 ribs celery (ends cut off), finely diced
Olive oil, for cooking
2 tablespoons unsalted butter
5 medium garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
2 28-ounce cans whole peeled tomatoes
Salt, pepper and crushed red pepper flakes

Ricotta Mixture

475 grams ricotta
1/2 cup freshly grated Grana Padano
2 large eggs
1/2 cup parsley, minced
15 basil leaves, minced
1/2 cup grated low moisture mozzarella
Salt and pepper

Béchamel

1 stick unsalted butter
1/2 cup flour
4 cups whole milk, warmed
Nutmeg, to taste
White pepper, to taste
Salt, to taste

Assembly

Blanched Sunspun lasagna noodles
1/2 cup grated mozzarella
Grana padano, to top
Parsley, to top

Directions

Short Rib Lasagna

11 Steps

Step 1

Preheat oven to 350ºF.
Step 2

Sauté the pancetta in a large Dutch oven or pot over medium-high heat until crisp and fat renders out. Remove onto a paper-towel lined plate.
Step 3

Pat the short ribs dry and season liberally with salt and pepper. Sear in the pancetta fat over medium-high heat, 3-5 minutes per side or until brown crust forms. Remove and set aside.
Step 4

Sauté the carrots, celery and onion (add oil to pan before if needed) until softened and translucent (7 minutes), season with salt and pepper. Add butter and stir, once melted add garlic and cook for 1 minute (don't let burn). Then add tomato paste and cook for 2 minutes until colour darkens. Pour in red wine and turn heat to high, whisking until wine boils and reduces.
Step 5

Add tomatoes into the pot, crushing with a spoon, and season with salt, pepper and red pepper flakes. Add short ribs and pancetta back to pot, bring to a boil stirring and then cover. Place in the oven for 3 hours or until tender and meat can be shredded with a fork.
Step 6

Meanwhile, make the ricotta mixture by mixing all ingredients in a medium bowl. Set aside in fridge.
Step 7

Make the béchamel by melting the butter in a medium pot, stir in flour and mix for 2 minutes over medium heat (don't let darken, just want to cook out the flour taste). Next add warmed milk in small 1/4 increments with a ladle, whisking constantly. Once all milk is added continue to cook until thickened and smooth. Season with nutmeg, salt and pepper. Remove from heat.
Step 8

Blanche noodles in salted boiling water and place on parchment-lined baking trays.
Step 9

When the short ribs are tender, remove pot from oven and place ribs in a bowl (shred off bone if necessary and add back to pot). Bring sauce back to a boil over medium heat, mixing. Remove from heat and let cool slightly before assembly.
Step 10

In a lasagna bakeware or deep tray, start assembling your lasagna. Start with a thin layer of béchamel, noodles, ricotta mixture, ragu and then repeat. Repeat these layers until you've reached the top or have run out of ragu. The final layer should be ragu, which you can then top with grated mozzarella.
Step 11

Cover the lasagna with foil and bake in the preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes (can broil to further brown the cheese). Remove from oven and let cool for at least 15 minutes before cutting. Enjoy!