Short rib lasagna

I love a good short rib, but they are time consuming so the end result better be worth it. This is an all day cook although if you have a pressure cooker, it will save you a bunch of time. I also love lasagna which is a long cook if you start from scratch. I combined these two favorites because I was tired of hamburger or Italian sausage lasagna. Two keys to this recipe: one, good short ribs, and two,take your time to make sure the meat is tender – easy-shredding-melt-in-your-mouth tender.

4 pounds beef short ribs or 2 pounds boneless
1 can (28 oz) San Marzano tomatoes
8 oz red wine

4 cloves garlic
Salt to taste
Pepper to taste
1 teaspoon Italian herbs

Rub short ribs with salt, pepper and herbs

Brown short ribs on all sides

Place in an oven safe pan

Add tomatoes, wine, and garlic to pan
Cook for 4 hours at 325 or until the meat falls off the bone

Shred beef from bone, remove all gristle

Filing:
16 oz ricotta cheese
4 oz parmigiana cheese

1 egg

Mix all ingredients in a bowl

(Note: If you want to add some more Italian herbs here, go ahead. You aren’t going to hurt my feelings.)

Sauce:

1 28 oz can San Marzano tomatoes
4 cloves garlic diced fine
1 tablespoon onion powder
4 oz red wine
1 teaspoon basil
1 teaspoon Italian herbs
1/4 cup olive oil

Mix the above ingredients together

Pour over shredded meat and pan juice; mix thoroughly

Lasagna sheets: Oven-ready lasagna sheets (I use the easy cook noodles)

Layering:

Heat over to 350

In a 13 x 9 pan, place a 3/4 layer of ricotta filing

Add 1 cup of meat sauce

Add layer of pasta sheets

Repeat process for 3 layers

Top with mozzarella cheese

Cover with foil and bake for 45 minutes

Remove foil and cook an additional 15 minutes until cheese browns