Sunday, October 17, 2010

Short Rib Lasagna

This is an amazing recipe I found on the September issue of Bon Appetit Magazine, it took me forever to prep for it, but the flavor of the finished product is just amazing! I could not get enough of it and neither my guests! This recipe makes 8 to 10 servings (Any leftover meat sauce can be spooned over pasta later in the week.) 
  • PREP: 1 hour 40 minutes
  • TOTAL: 5 hours (includes braising time)


Short Rib Sauce

5 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme
2 fresh rosemary sprigs
2 fresh parsley sprigs
1 Turkish bay leaf
1/2 ounce dried porcini mushrooms
1 cup boiling water
4 pounds meaty beef short ribs
1 cup all purpose flour
4 tablespoons olive oil, divided
4 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 tablespoons tomato paste
1/2 cup ruby Port
2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel)
2 1/2 cups low-salt beef broth
6 garlic cloves, peeled


5 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
2 cups freshly grated Parmesan cheese
18 5 3/4x3 1/2-inch sheets no-bake lasagna noodles (from two 9-ounce packages)

Special Equipment

Ingredient Info 
Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and Italian markets.


Short Rib Sauce

Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni; trim excess cheesecloth. Set bouquet garni aside. Place mushrooms in heatproof bowl. Add 1 cup boiling water; cover and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to work surface; chop. Reserve mushroom soaking liquid.

Meanwhile, preheat oven to 325°F. Sprinkle ribs with salt and pepper. Place flour in medium bowl. Dredge ribs in flour, shaking off excess; place on rimmed baking sheet. Reserve flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook ribs until browned on all sides, about 6 minutes per batch. Return ribs to baking sheet.

Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add carrots, celery, and onion; cook until softened, stirring often, about 10 minutes. Stir in chopped mushrooms. Sprinkle 1 tablespoon reserved flour over vegetables (discard remaining flour). Add tomato paste; stir until tomato paste begins to brown on bottom of pot, about 1 minute. Add Port and stir until almost all liquid is absorbed, scraping up any browned bits, about 1 minute. Add red wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Bring to boil; simmer until reduced by about 1/3, stirring often, about 7 minutes. Add broth, garlic, and bouquet garni. Return to boil. Return ribs to pot, arranging meat side down in single layer. Cover pot; place in oven and braise ribs until very tender, about 2 1/4 to 2 1/2 hours.
Using tongs, transfer ribs from pot to rimmed baking sheet to cool. Discard bouquet garni. Shred beef; discard bones. Spoon off fat from top of sauce in pot; discard fat. Boil sauce until reduced to 51/2 cups, about 8 minutes. Return meat to sauce. Season sauce to taste with salt and pepper. Stir in chopped thyme. DO AHEAD Can be made 3 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.


Melt butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Cook until light golden brown, whisking frequently, about 6 minutes. Add milk; bring to boil, whisking constantly. Boil 1 minute. Add nutmeg. Season béchamel to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill.

Preheat oven to 375°F. Butter 15x10x2-inch baking dish. Spoon 1 cup meat sauce over bottom of dish; spread in thin layer. Sprinkle 2 tablespoons cheese over. Arrange 6 lasagna noodles over to cover (noodles may overlap slightly). Drizzle 1 cup béchamel over noodles, spreading in even layer; sprinkle 1/4 cup cheese over. Spread 2 cups meat sauce over. Repeat with noodles, béchamel, cheese, and meat sauce. Cover with remaining 6 noodles. Spread remaining béchamel over noodles. Sprinkle remaining cheese over.

Bake lasagna uncovered until edges are bubbling and top is golden brown in spots, about 45 minutes. Let rest 10 minutes.


  1. Love this lasagna! And the table setting is beautiful. Simple and modern, love it. Where's my invite (=

  2. Thanks for following us Lisa, I enjoyed your blog as well! Can't wait to try some of your recipes! Btw your pictures are amazing!