Short Rib Ragu Lasagna

This recipe is adapted from Bon Appetit Magazine. It is a show stopper and makes for a hearty fall/winter dish. It is awesome after a hike on a crisp fall afternoon. This lasagna has two layers; a beef ragu layer and a nutmeg bechamel layer.

Ingredient List:

4 lbs of Beef Short Ribs (grass fed)

2 onions-diced

4 celery ribs-diced

5 carrots-diced

A garlic head- split and peeled

1/2 cup dried mushrooms

1 cup boiling water

1 can of tomato paste

1 bottle of dry red wine2 cups of beef stock (organic)

5 tbsp butter

1 cup flour (divided)

4 cups milk

A generous pinch of nutmeg

2 tbsp dried oregano

2 tbsp dried thyme

Salt and pepper

1 box no boil lasagna noodles (Trader Joe’s no boils are perfect for this)

8 oz mozzarella

Peccorino

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Add 1 cup boiling water to the mushrooms to reconstitute. Let them soak for ~30 minutes or while you do the next step.

Season your short ribs generously with Salt and Pepper

Dredge in the flour

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Heat Oil in your heavy cast iron dutch oven.

Brown your short ribs in batches (on all sides) and set aside

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Add carrots, onions, celery and cook until softened

Chop the mushrooms and add them to the pot

Add the tomato paste and stir to combine

Add 2 tbsp flour, stir and cook for 2-3 minutes

Add the reserved mushroom liquid, stirring and scratching the bottom to get all the brown bits

Add the bottle-ish of red wine (I like to have a glass while doing this so it’s ok if it’s a little less than a bottle 😉 )

Add the chicken stock and taste-salt if necessary

Return the short ribs to the pot and cover. Put in the oven at 325 for 2-3 hours.

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Set the pot back on the stove and remove the short ribs.

Reduce the sauce on the stovetop until it is nearly as thick as the bechamel

Shred the short ribs and return them to the sauce

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Meanwhile, make the next layer: The bechamel sauce

Melt 5 tbsp butter in a saucepan

Add 5 tbsp flour and nutmeg and whisk constantly…cook until the mixture is golden brown and smells nutty

Add 3 cups of whole milk while whisking constantly until the mixture is thick enough to coat the back of a spoon.

Salt to taste and set aside. (it takes quite a bit of salt)

Next: Layer your lasagna

Butter a 9×13 Lasagna dish

Spoon 1/3 meat/red sauce on the bottom topped with freshly grated peccorino

lay the noodles on top- don’t overlap as they will expand in cooking

layer 1/3 of the bechamel and some peccorino

more noodles

more meat and peccorino

more noodles (keep going until you run out of filling…the bechamel will cover the top so make sure you have enough for the last layer)

more bechamel

Place mozzarella on top and grate some more peccorino

Bake at 375 for about 45 minutes

Remove from the oven and let it rest for at least 10 minutes

Serve…and be amazed…it is awesome!

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Stay warm…I cannot believe it is 6:50 and pitch black outside! It makes waking up so much harder!

xo, SW and Sweet P (who is thankfully still under the covers and dreaming)

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About Siobhan

My name is Siobhan and I live with my husband and our beautiful daughter in New York. I love real, whole, healthy food and I am passionate about biodynamic farming practices. I try to eat locally as often as possible and to support my local farmers.
This entry was posted in CSA Recipes, Sunday Dinner and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Short Rib Ragu Lasagna

  1. janine says:

    Can I eat this through the computer screen please?

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