It must be something about being in the middle of winter with highs in the 20s that seems to be prompting and low and slow season- cooking and lifestyle. The lights in our home are often low with a homemade candle flickering in the corner and mornings are slow with an extra cup of coffee.
Our recipes lately have also reflected this season shift in our home with Pot Roast and Corned Beef and this last Sunday, we finalized our latest short rib recipe - short rib lasagna.
Short ribs, as the name suggests, come from the short plate (or rib) section of the cow. They are essentially the beef equivalent of pork spare ribs (but better). They are thicker, meatier, and famous for their marbling. With the bone-in and generous fat content, a slow-cooking method will leave you rich and succulent beef.
Replacing ground meat with short ribs in lasagna will elicit a rich savory tender meat that pairs well with a tangy tomato sauce and creamy bechamel and adding the braising liquid convinces you with every bite- short rib lasagna is delicious.
Short Rib Lasagna: A Symphony of Flavor and Tenderness
Lasagna. Layers of pasta, rich sauce, creamy cheese, and…short ribs? Yes, you read that right! At Aktallow.com, we're passionate about showcasing the versatility of beef, and short ribs, with their melt-in-your-mouth tenderness and deep, beefy flavor, are a perfect choice for elevating this classic comfort dish. This isn't your average lasagna; it's a symphony of flavor and texture that will have your family begging for more.
Understanding the Star of the Show: The Mighty Short Rib
Short ribs, as the name suggests, come from the short plate (or rib) section of the cow. They are essentially the beef equivalent of pork spare ribs, but thicker and meatier. What makes them truly special is the generous amount of marbling – those beautiful streaks of fat that render down during cooking, creating an incredibly rich and succulent eating experience.
Short ribs are typically sold bone-in, which adds even more flavor to the dish. The bone not only contributes to the overall taste but also helps to keep the meat moist and tender during the long cooking process. When cooked low and slow, the connective tissue in short ribs breaks down, transforming them into a fall-apart, luxurious protein that's perfect for braising, stewing, and, of course, lasagna.
Why Short Ribs in Lasagna?
Why not? The better question is! Short ribs bring a depth of flavor and a level of tenderness that ground beef or other meats simply can't match. Imagine the rich, savory taste of braised short ribs mingling with the tangy tomato sauce, the creamy ricotta, and the perfectly cooked pasta. It's a culinary match made in heaven.
The braising process, which is essential for transforming short ribs into their tender, luscious state, also creates a flavorful sauce that can be incorporated directly into the lasagna. This eliminates the need for a separate meat sauce and infuses the entire dish with the incredible flavor of the short ribs.
Creating Culinary Magic: Short Rib Lasagna Recipe
This recipe is going to take more time but the end result is well worth the effort.
Ingredients:
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2-3 lbs bone-in beef short ribs
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2 tbsp tallow (or your preferred cooking oil)
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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1 (28-ounce) can crushed tomatoes
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1 (15-ounce) can tomato sauce
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1 cup red wine
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1 tbsp dried oregano
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1/2 tsp red pepper flakes
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Salt and pepper to taste
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9 lasagna noodles (we made them fresh with AP flour)
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1/4 cup chopped fresh parsley
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4 tablespoons (1/2 stick) unsalted butter
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4 tablespoons all-purpose flour
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4 cups whole milk
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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Pinch of nutmeg
Sear the Short Ribs: Season the short ribs generously with salt and pepper. Heat the tallow in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. This step is crucial for developing flavor. Remove the short ribs and set aside.
Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Braise the Short Ribs: Return the short ribs to the pot. Add the crushed tomatoes, tomato sauce, beef broth (or red wine), oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the short ribs are incredibly tender and falling off the bone.
Shred the Meat: Remove the short ribs from the pot and let them cool slightly. Once cool enough to handle, shred the meat using two forks, discarding the bones and any excess fat
Prepare the Béchamel: While the short ribs are braising (or after they're done and resting), melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens and comes to a simmer. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally. Remove from heat and stir in the salt, white pepper, and nutmeg.
Assemble the Lasagna: Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package directions. In a 9x13-inch baking dish, spread a thin layer of the braising sauce. Layer with noodles, a thin layer of béchamel, shredded short rib meat, mozzarella cheese, and Parmesan cheese. Repeat layers, ending with mozzarella and Parmesan cheese.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Let stand for 10 minutes before serving.
It's perfect for a special occasion or whenever you want to impress your family and friends with a truly unforgettable meal. At AK Tallow, we believe in celebrating the delicious possibilities of beef, and this short-rib lasagna is a testament to that belief.
May you work hard, play well, and feel good using this recipe!
A&K