Beef Short Rib Lasagne
Beef Short Rib Lasagne
Ingredients
For the Beef Ragu
- 4 bone-in beef short ribs
- 2 tablespoons olive oil, for searing
- 1 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 80 grams tomato paste
- 2 bay leaves
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon brown sugar
- 1/4 teaspoon nutmeg, freshly grated, or to taste
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 squares dark chocolate
- 4 cups beef stock
- 1 cup red wine
For the Bechamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated, or to taste
- 1 tablespoon unsalted butter, for finishing
- 1 cup hard cheese, grated, such as Gruyère or fontina
For Assembly
- 12 ounces fresh lasagna sheets, approximately 7-8 sheets, depending on size
- 1 1/2 cups grated cheese, a mix of cheddar and Parmesan
- 1/4 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the beef short ribs dry with paper towels. Season generously with salt and pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Place the short ribs in the hot pan and sear on all sides until deeply golden brown, about 3-4 minutes per side. Once seared, remove the short ribs from the pan and set them aside.
⏱️ 15 min
- 3
In the same pan, add the diced onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened and are translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pan as you cook.
⏱️ 10 min
- 4
Add the tomato paste to the vegetables and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Stir in the bay leaves, black pepper, brown sugar, freshly grated nutmeg, and minced garlic. Cook for 1 minute until fragrant.
⏱️ 5 min
- 5
Pour in the red wine, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. Stir in the Worcestershire sauce and dark chocolate until the chocolate is melted and incorporated.
⏱️ 10 min
- 6
Return the seared short ribs to the pan. Pour in the beef stock until the ribs are mostly submerged. Bring to a gentle simmer, then cover the pan with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
⏱️ 180 min•🌡️ 325 - 7
Carefully remove the short ribs from the braising liquid and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones and discard the bones and any excess fat. Return the shredded meat to the ragu sauce. If the sauce is too thin, simmer it on the stovetop over medium-high heat until it reaches your desired consistency.
⏱️ 15 min
- 8
While the ragu is braising, prepare the bechamel sauce. In a medium saucepan, melt 1/4 cup of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 5 min
- 9
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season with salt, pepper, and freshly grated nutmeg. Stir in 1 tablespoon of butter and the 1 cup of grated hard cheese until melted and smooth. Remove from heat.
⏱️ 10 min
- 10
To assemble the lasagne, lightly grease a 9x13 inch baking dish. Spread a thin layer of bechamel sauce on the bottom of the dish. Lay a single layer of fresh lasagna sheets over the sauce. Top with a generous layer of the beef ragu, followed by another layer of bechamel sauce. Sprinkle with some of the mixed grated cheese.
⏱️ 10 min
- 11
Repeat the layering process: pasta, ragu, bechamel, mixed cheese. Continue until you have 7 layers of pasta (or as many as your dish allows), ending with a final layer of pasta topped with bechamel sauce and a generous amount of the mixed grated cheese.
⏱️ 5 min
- 12
Cover the baking dish loosely with foil (you can lightly grease the underside of the foil to prevent sticking). Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375
- 13
Let the lasagne rest for 10-15 minutes before slicing and serving. Garnish with freshly grated Parmesan cheese.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Short Rib Lasagne
For the Beef Ragu
- 4 bone-in beef short ribs
- 2 tablespoons olive oil, for searing
- 1 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 80 grams tomato paste
- 2 bay leaves
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon brown sugar
- 1/4 teaspoon nutmeg, freshly grated, or to taste
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 squares dark chocolate
- 4 cups beef stock
- 1 cup red wine
For the Bechamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated, or to taste
- 1 tablespoon unsalted butter, for finishing
- 1 cup hard cheese, grated, such as Gruyère or fontina
For Assembly
- 12 ounces fresh lasagna sheets, approximately 7-8 sheets, depending on size
- 1 1/2 cups grated cheese, a mix of cheddar and Parmesan
- 1/4 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the beef short ribs dry with paper towels. Season generously with salt and pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Place the short ribs in the hot pan and sear on all sides until deeply golden brown, about 3-4 minutes per side. Once seared, remove the short ribs from the pan and set them aside.
⏱️ 15 min - 3
In the same pan, add the diced onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened and are translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pan as you cook.
⏱️ 10 min - 4
Add the tomato paste to the vegetables and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Stir in the bay leaves, black pepper, brown sugar, freshly grated nutmeg, and minced garlic. Cook for 1 minute until fragrant.
⏱️ 5 min - 5
Pour in the red wine, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. Stir in the Worcestershire sauce and dark chocolate until the chocolate is melted and incorporated.
⏱️ 10 min - 6
Return the seared short ribs to the pan. Pour in the beef stock until the ribs are mostly submerged. Bring to a gentle simmer, then cover the pan with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
⏱️ 180 min•🌡️ 325 - 7
Carefully remove the short ribs from the braising liquid and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones and discard the bones and any excess fat. Return the shredded meat to the ragu sauce. If the sauce is too thin, simmer it on the stovetop over medium-high heat until it reaches your desired consistency.
⏱️ 15 min - 8
While the ragu is braising, prepare the bechamel sauce. In a medium saucepan, melt 1/4 cup of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 5 min - 9
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season with salt, pepper, and freshly grated nutmeg. Stir in 1 tablespoon of butter and the 1 cup of grated hard cheese until melted and smooth. Remove from heat.
⏱️ 10 min - 10
To assemble the lasagne, lightly grease a 9x13 inch baking dish. Spread a thin layer of bechamel sauce on the bottom of the dish. Lay a single layer of fresh lasagna sheets over the sauce. Top with a generous layer of the beef ragu, followed by another layer of bechamel sauce. Sprinkle with some of the mixed grated cheese.
⏱️ 10 min - 11
Repeat the layering process: pasta, ragu, bechamel, mixed cheese. Continue until you have 7 layers of pasta (or as many as your dish allows), ending with a final layer of pasta topped with bechamel sauce and a generous amount of the mixed grated cheese.
⏱️ 5 min - 12
Cover the baking dish loosely with foil (you can lightly grease the underside of the foil to prevent sticking). Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375 - 13
Let the lasagne rest for 10-15 minutes before slicing and serving. Garnish with freshly grated Parmesan cheese.
⏱️ 15 min