SHORT RIB LASAGNA ROLLS

lasagnarolls.jpg

Ingredients:

  • Ribs
    • 2 tablespoons olive oil
    • 2 1/2 pound beef short ribs
    • 2 teaspoons kosher salt, plus extra for seasoning
    • 1 teaspoon freshly ground black pepper, plus extra for seasoning
    • 1 onion, roughly chopped
    • 4 cloves garlic, peeled and smashed
    • 2 (4-inch) sprigs of fresh rosemary
    • 2 cups red wine, such as a pinot noir
    • 2 cups beef broth
  • Filling
    • 2/4 cup of milk
    • 1/2 cup of heavy cream
    • 1 1/2 cups grated Pecorino Romano (6 ounces)
    • 1 cup shredded mozzarella
    • 1 (10 ounce) packet of frozen spinach, thawed, drained, and squeezed of excess liquid
    • 1/4 cup chopped fresh basil
    • 2 cloves garlic, minced
    • 1 teaspoon freshly ground black pepper, plus extra for seasoning
    • 12 lasagna noodles (about 10 ounces)… again, we prefer to make our pasta sheets
    • Butter for greasing baking dish
    • 1 (25-ounce) jar marinara sauce
    • 1/2 cup freshly grated Parmesan
    • olive oil for drizzling

Steps

  • Ribs
    • In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat
    • Season the ribs with 2 teaspoons salt and 1 teaspoon pepper.
    • Add the ribs to the pan and cook until brown (about 4 minutes on each side)
    • Remove the ribs and set aside
    • Add the onions, garlic and rosemary
    • Season with salt and pepper
    • Cook until the onions are translucent and soft (about 5 minutes)
    • Increase the heat to high
    • Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
    • Add the beef broth and ribs to the pan.
    • Bring the mixture to a boil.
    • Reduce the heat to a simmer
    • Cover the pan and cook until the meat is very tender…. and 2.5 – 3.0 hours.
    • Remove the ribs and set aside until cool enough to handle (about 20 minutes).
    • Discard the bones and cooking liquid.
    • Using 2 forks, shred the meat into 2 inch long pieces (to yield approximately 2 1/4 cups of shredded meat)
  • Filling
    • In a medium heavy-bottom saucepan, bring the mil and cream to a simmer over medium heat.
    • Reduce the heat to low.
    • Add the cheeses and whisk until melted and the sauce is smooth.
    • Remove the pan from the heat and sit in the spinach, basil, and garlic.
    • Place the shredded meat in a medium bowl and pour the spinach mixture on top.
    • Add the salt and pepper.
    • Using a fork, mix until combined.
    • Taste and adjust the seasoning with salt and pepper, if needed
  • Pasta
    • Bring a large pot of salted water to a  boil over high heat
    • Add the pasta and cook until just tender but still firm to the bit, stirring occasionally, 8 to 10 minutes.
    • Drain the pasta and set aside.
  • Assembly
    • Place an oven rack in the center of the oven and preheat the oven to 400 degrees
    • butter a 9 x 13 inch glass baking dish.
    • Spread 1 cup of marinara sauce in the bottom of the prepared baking dish.
    • Lay 4 noodles flat of a dry work surface.
    • Spread 1/4 to 1/3 cups of the filling mixture evenly along each noodle.
    • Roll up and place seam-side down in the baking dish.
    • Repeat with the remaining noodles and filling to make 12 lasagna rolls.
    • Spoon the remaining marinara sauce on the top and sprinkle with Parmesan
    • Drizzle with olive oil and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.