Ingredients:
4 lbs. of Short Ribs
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Black Pepper
2 Grated Carrots
1 Diced Yellow Onion
4 Garlic Cloves (Minced)
2 Tbsp Tomato Paste
1/2 Bottle of Red Wine
28 Ounce Can of San Marzano Tomatoes (I like Cento Brand)
24.5 Ounce Jar of Italian Brand Passata
3-4 Sprigs Fresh Thyme
Fresh Basil
2 Bay Leaves
1/2-1 Cup Beef Stock
32 Ounces Whole Milk Ricotta Cheese
3 Tbsp Diced Italian Parsley
1 Egg
6 Tbsp Butter
6 Tbsp Flour
Pinch of Ground Nutmeg
Fresh Grated Pecorino Romano Cheese
3-6 Cups Milk
16 Ounces Whole Milk Block Mozzarella Cheese
Cooking Instructions:
Start by browning off about 4 lbs. of short ribs (seasoned with salt and pepper) in a ripping hot pot; make sure to get all sides browned up. Once they are all browned remove from the pot and set aside. Lower the heat to medium and add in two grated carrots and one diced yellow onion with a little salt and saute for a few minutes. Then add in 4 minced garlic cloves and cook for 30 seconds. Make a well and add in a couple tablespoons of tomato paste and cook out the rawness for a minute then stir it all together. Pour in half a bottle of red wine and reduce for a few minutes. Then pour in a 28 ounce can of San Marzanos and a whole jar of Italian passata. Half fill the can and the bottle with water and pour them in. Salt and pepper to taste then break up the tomatoes and stir it all together. Put all of the short ribs back in the sauce then drop in a herb bundle with fresh thyme, basil and bay leaves. Top it off with some beef stock until the liquid is about half an inch above the short ribs. Put a lid on the pot and put it in a 300 degree oven for 3 hours. Remove from the oven and get it on the stove so that it continues to simmer. Take out the herb bundle and remove all bones; they should come right out clean. Take out all the short ribs and shred them up then return the meat to the pot. Stir it up, add a little salt and pepper to taste and put the lid back on with a little crack to help reduce. Simmer for about 30 more minutes and your sauce is done.
In a mixing bowl, add in 32 ounces of whole milk ricotta cheese, a tablespoon of diced basil, 3 tablespoons of diced Italian parsley, pinch of salt, some fresh cracked pepper, and one egg. Mix it up until well combined.
Time to make the Bechamel. In a low medium heat pan melt 6 tablespoons of unsalted butter, and whisk in 6 tablespoons of flour a little at a time. Once it’s well combined and the flour is golden brown, whisk in milk a little bit at a time until you reach a creamy consistency. Stir in a pinch of ground nutmeg, about 4 tablespoons of fresh grated pecorino romano, and a pinch of salt. Continue whisking it all together until it sticks to the back of a spoon.
Grate 16 ounces of whole milk block mozzarella. Grease a deep 9 x 13 pan with a little extra virgin olive oil, ladle in some short rib ragu, line the bottom with lasagna sheets, ladle on some more ragu, drizzle with bechamel, don’t go to crazy, then scoop on the ricotta cheese mixture using a melon scooper or piping bag. Sprinkle on that shredded mozzarella, grate on some pecorino and repeat this about 4 times. Take your time and make sure each ingredient has even application so that all the flavors will be tasted and one doesn’t dominate. When you reach the top layer, just put a ladle of the ragu and save the cheese for later. Cover with foil and put in a 350 degree oven for 40 minutes. Remove from oven, take off the foil and sprinkle on a mix of mozzarella and pecorino, then back in the oven at 425, uncovered for about 10-15 minutes until cheese is slightly browned.
Your mouth will be watering looking at the masterpiece you just created, and as much as you want to dig right in, be patient and let it rest for about 15 minutes so your pieces don’t fall apart. Break up some fresh basil and sprinkle over the top, slice it up, plate it up and admire all of your hard work making this amazing piece of food art. This is one of those dishes that is a labor of love, but it’s so worth it in the end. Bobbi says it’s the best lasagna she’s ever had. Thanks for stopping by Mobi’s Kitchen!
Cook Time: 240 mins