Short Rib Lasagna

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

Ribs
2 Tbsp olive oil
2-1/2 - 3 lb beef short ribs
2 tsp kosher salt, plus extra for seasoning
1 tsp freshly ground black pepper, plus extra for seasoning
1 large onion, chopped
4 cloves garlic, minced
2 4-inch sprigs fresh rosemary
2 cup red wine
2 cup beef broth

Filling
1-1/2 cup milk
1 cup heavy cream
1-1/2 cup grated Pecorino Romano cheese
1 cup shredded mozzarella
1 bunch Tuscan kale, ribs removed and chopped, vigorously rub in 1-2 Tbsp olive oil
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
12 cooked lasagna noodles (10 oz)
1 25 oz jar marinara sauce
1/2 cup freshly grated Parmesan cheese + 1/2 cup Mozzarella, mixed

Instructions

Make the ribs

1. In a large stock pot, heat the oil over med high heat. Season ribs with salt and pepper. Add ribs to pan and cook for about 4 minutes per side until brown. Remove and set aside. Add onion, garlic, rosemary, 2 tsp salt and 1 tsp pepper to pan, cook about 5 minutes. Increase heat to high and add wine, scraping up all brown bits. Add beef broth and ribs and bring to boil. Reduce heat to simmer, cover pan and cook for 2-1/2 - 3 hours until meat is very tender. Remove ribs and set aside until cool enough to handle. Discard bones.
2. **Save braising liquid for another great Spirited Table recipe: Campanella pasta with roasted Portobello mushrooms, otherwise discard**
3. Shred meat into pieces, yielding about 2-1/2 cups shredded meat.

Make the filling mixture

1. In medium saucepan, bring milk and cream to simmer, (not boiling) over medium heat. Reduce heat to low and whisk in cheeses until smooth.
2. Remove pan from heat and stir in rubbed kale, basil and garlic. Season to taste with salt and pepper.

Assemble the lasagna

1. Preheat oven to 400°. Butter a 9X13 baking dish.
2. Spread 1 cup of marinara sauce in bottom of prepared pan. Lay 3 noodles over marinara. Spread 1/3 filling mixture evenly over noodles. Sprinkle with 1/3 shredded short ribs. Repeat with remaining noodles and fillings, making 3 layers and ending with pasta.
3. Spoon remaining marinara sauce on top. Sprinkle with 1/2 cup Mozzarella and Parmesan cheeses. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheeses begin to brown.
4. Allow to sit for 15-20 minutes before serving.