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
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.)
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)


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


short rib lasagna 2

Short rib lasagna 5

short rib lasagna 3



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