Braised Lasagna?

Love these guys

So here's the back story. I "lost" a wine-tasting competition. (Apparently my friends and I drink competitively). The winner got dinner made for them, the *loser* had to make dinner.  Back story aside, I love a good dinner party so I invited everyone over (told them to bring non-losing wine) and set about a project of lasagna proportions.

I wanted to make something a little different and I always love an excuse to call up my favorite butcher: Drewes Brothers. They are the oldest butcher in CA. (how rad is that!) and they have excellent products and selection. They'll order anything you want that they don't have... like 4.5 lbs of local, organic, beef short ribs.

Why short ribs? For Beef Short Rib Lasagna. Seriously. Mmm hmm. It's labor intensive, it's different, it's amazing. Give it a shot. It's so worth the effort!

 
Braised Beef Short Rib Lasagna

Sauce:

5 fresh thyme sprigs

5 fresh parsley sprigs

3 fresh bay leaves

2 tablespoons chopped fresh thyme

1 oz dried porcini mushrooms

1.5 cups boiling water

4.5 lbs beef short ribs

1 cup flour

4 tbs olive oil

4 chopped carrots

4 chopped celery stalks

1 chopped medium, yellow onion

6 chopped garlic cloves

2 tbs tomato paste

2.5 cups red wine

2.5 cups beef broth

salt and pepper

Lasagna:

5 tbs butter

1/4 cup flour

3 cups whole milk

1/2 tsp nutmeg

2 cups finely grated Parmesan cheese

2 pkgs no-bake lasagna noodles

Sauce: Tie the thyme, parsley and bay leaves together with kitchen twine. Place mushrooms in bowl, add water, cover and let mushrooms soften, about 15 mins. Once soft, chop mushrooms-- reserve the soaking liquid.

Preheat oven to 325*. Salt and pepper ribs, dredge ribs in the cup of flour. Shake off excess flour and place ribs on baking sheet. Reserve 1 tbs of the flour. Heat 2 tbs olive oil in heavy large skillet over med-high heat. Brown ribs on all sides then return to baking sheet.

Heat remaining 2 tbs oil in heavy large pot over med heat. Add carrots, celery, onion, mushrooms and garlic. Soften for about 10 mins. Sprinkle the 1 tbs reserved flour over vegetables and add tomato paste. Let tomato paste and flour brown for 1-2 mins. Add wine and stir until liquid is absorbed. Pour in mushroom soaking liquid. Bring to boil then simmer until reduced, about 10 mins. Add broth and tied up herbs. Bring back to a boil. Add ribs to pot, cover and place in oven for 2.5 hrs.

Transfer ribs back to baking sheet to cool. Discard herbs. Shred the beef off the bones (which have most likely fallen off). Meanwhile, boil sauce until reduced about 10 minutes. Return beef to sauce. Season sauce to taste with salt and pepper, add chopped thyme. Set beef sauce aside.

Lasagna: Melt butter in a large saucepan over med heat. Add flour; whisking until smooth. Cook until it's a light golden brown, whisking constantly, about 5 minutes. Add milk slowly; bring to boil, still whisking constantly. Boil 1 full min. Add nutmeg and season to taste with salt and pepper. Set white sauce aside.

Preheat oven to 375*. Butter a 15x10x2 inch lasagna pan. Spoon 1 cup beef sauce over bottom of dish; spread into thin layer. Sprinkle 3 tbs cheese over. Arrange 5-6 lasagna noodles over to cover. Pour 1 cup white sauce over noodles, spread into thin layer. Sprinkle 1/4 cup cheese over, followed by 2 cups of the beef sauce. Repeat process once more. Cover with remaining noodles, white sauce, cheese and a sprinkling of nutmeg, salt and pepper.

Bake uncovered until top is golden brown 40-45 minutes. Let rest at least 10 minutes before serving.

Next up? The ridiculous amazing ice cream that followed!!

 

Enjoy-

EB

 

Comments

[Victoria]

This SOUNDS completely amazing. I am definitely going to try this.

Which noodles did you use. For no-boil noodles, I have always used Ronzoni. That's not too sexy, but it was at the recommendation of Cook's Illustrated, they are pleated and work well.

But I think Barilla gets good reviews.

[EB]

It was a big hit, lots of work but I know you would zen out over it! I used Barilla. They are plain flat which I like. I'm sure any kind would do!