For the Short Ribs:
- 2 tablespoons olive oil
- 2 lbs beef short ribs
- Salt and pepper
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 teaspoon red pepper flakes
- 1 bay leaf
- 2 teaspoons chopped fresh thyme
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons brown sugar
- 1 (15-oz) container ricotta cheese
- 1 cup grated pecorino romano cheese
- 1 (10-oz) box frozen spinach, thawed, and squeezed dry
- ½ teaspoon freshly grated nutmeg
- 2 cloves garlic, grated or very finely minced
- The shredded short rib meat
- Salt and pepper
- 2 cups half-and-half
- 1½ cups grated pecorino romano cheese
- 1 cup shredded fontina cheese (or mozzarella)
- ½ cup grated parmesan cheese
- 1½ cups marinara sauce (I used my favorite store-bought kind, but you can definitely make your own if you’re a sauce purist)
- Salt and pepper
- No-boil lasagna noodles
- 3 cups shredded fontina cheese (or mozzarella)
- 1 cup grated parmesan cheese
- Olive oil, for drizzling on top
For the Ribs:
- In a large Dutch oven or heavy stockpot, heat the oil over medium-high heat. Season the ribs with salt and pepper. Brown the short ribs on all sides, about 1 minute per side. Remove from pot and set aside. Reduce the heat to medium.
- Add the onions and carrots to the pot and cook for about 5 minutes. Add in the garlic, tomato paste, red pepper flakes, and herbs and cook for another minute. Deglaze the pot with the wine, scraping up the brown bits on the bottom. Add the beef broth and sugar. Bring to a simmer.
- Return the short ribs to the pot, cover, and simmer over low heat for 2½-3 hours, or until the meat is very tender and falling apart. Remove the meat from the pot, allow to cool, and then shred the beef using two forks or your hands.
- Meanwhile, keep simmering the braising liquid until it is thick and reduced. Toss the shredded meat in about ¾ cup of the liquid (it should be well coated but not super wet – use as much liquid as needed to achieve this).
For the Filling:
- Combine the ricotta and pecorino cheeses in a medium bowl. Add in the spinach, nutmeg, and garlic and stir to combine. Fold in the shredded short rib meat and stir to combine. Season, to taste, with salt and pepper.
For the Sauce:
- In a medium saucepan, bring the half-and-half to a simmer over medium heat. Reduce the heat to low and whisk in the cheeses, stirring until smooth. Whisk in the marinara sauce and check for seasoning. Remove the sauce from heat.
To Assemble:
- Preheat the oven to 400°F. Spread a thin layer of the sauce on the bottom of a buttered 9 x 13-inch baking dish. Top with a layer of the lasagna noodles. Top the noodles with a layer of the ricotta-meat filling, then with roughly a third of the grated fontina and parmesan cheeses, and then top that with roughly ⅓ cup of the creamy marinara sauce. Top with another layer of noodles and continue the layering two more times. Finish the lasagna with a layer of noodles, a drizzle of sauce, and a handful of the grated cheeses.
- Drizzle the top with olive oil, wrap the baking dish lightly in tin foil, and bake for 20-25 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden and bubbly. Allow to cool for 10-15 minutes in the pan before cutting and serving.
Source: Yes To Yolks
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