I got this recipe from Food Network's Giada De Laurentis. It is a winner.
Printable recipe here
Ingredients for Ribs:
2 tablespoons olive oil
2 1/2 pounds beef short ribs
2 teaspoons salt, plus extra for seasoning
1 teaspoon ground black pepper, plus extra for seasoning
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4 inch) sprigs fresh rosemary (
I did not use this)
2 cups red wine, such as pinot noir
2 cups beef broth
Ingredients for Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano
( I used Parmesan)
1 cup shredded mozzarella ( 4 oz.)
1 (10 oz.) packet frozen spinach, thawed, drained, and squeezed of 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
Butter, for greasing baking dish (
I used cooking spray)
1 (25 oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling
Directions:
For the ribs: In a large Dutch oven or 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 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 and cook for 2 1/2 - 3 hours until meat is tender. Remove the meat 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.
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 sauce is smooth. Remove the pan from the heat and stir in spinach, basil, and garlic. Place the shredded meat in the spinach sauce and mix to incorporate. Taste and adjust seasoning with salt and pepper, if needed.
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 bite (8-10 min.). Drain and set aside.
Place an oven rack in the center of the 400 degree preheated oven. Butter a 9" X 13" baking dish. Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry working surface. Spread 1/4 - 1/3 cup of filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and cheese is beginning to brown, about 25 min.
