Monday, June 24, 2013

Short Rib Lasagna Rolls

I found this recipe on Food Network. It is from Giada de Laurentis
I probably say this way to often, but this is a recipe that I will make again.  Jud and I both loved it. I guess what I should say is that I just love to eat and there isn't much that I don't like, but this I loved.

Printable Version


2 tablespoons olive oil
2 1/2 pounds beef short ribs ( I used some that didn't have bones)
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped4 cloves garlic, peeled and smashed
2 (4") sprigs of fresh rosemary
2 cups red wine, such as pinot noir
2 cups beef broth

3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6oz)
1 cup shredded mozzarella (4oz)
1 (10oz) package frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (I only used about 9 and it was perfect for the amount of filling)
Butter for greasing baking dish (I used cooking spray)
1 (25oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat 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 per 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, 2 1/2 - 3 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 (should yield about 2 1/4 cups shredded meat).

For the filling in a medium heavy-bottomed saucepan, bring the milk 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 stir in the spinach, basil, and garlic. Place the shredded meat in a medium size bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasonings with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain and set aside. I place mine on paper towels to drain.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay the noodles flat on a dry work surface. Spread 1/4-1/3 cup 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 9 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

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