Short Ribs Lasagna
Serves 1
Directions
- 1Cover short ribs in salt, sear on all sides with neutral oil and remove from the pot
- 2In the same pot, cook on medium heat chopped onions, carrots and celery until they build some colour
- 3Add garlic, tomato paste and dried red chillies to cook for 5 minutes
- 4Deglaze with red wine then add tomato sauce
- 5Add beef stock and bring up to a simmer to then add the meat back in the pot which will cook on low heat with the lid on for at least 2.5 hours
- 6Once tender, shred the meat and mix it into the sauce
- 7Make a flour well and combine with eggs
- 8Knead until you get a soft and uniform dough ball
- 9Seperate in 4 and pass through a pasta machine.
- 10Add a layer of sauce in the bottom of a baking pan
- 11Add a layer of lasagna sheet followed by sauce and mozzella. Repeat until you reach the top and cover with parmesan
- 12Cover with aluminum foil and bake at 400F for 30 minutes
- 13Remove the aluminum foil and broil the Lasagna until it’s gold and crispy
- 14Garnish with Parsley
Ingredients
- 1 Tbsp Neutral Oil
- 3 Pounds short ribs
- Salt
- 1 large Onion
- 1 Carrot
- 1 Celery Stalk
- 4 Garlic cloves
- 0.25 cup tomato paste
- 1 TBSP dried red chillies
- 0.5 Cup Red wine
- 1 L Beef stock
- 1 Can tomato sauce
- 2 cups 00 flour
- 2 large eggs
- 7 egg yolks
- Thin mozzarella slices
- Parmesan
- Parsley
Equipment
potbaking panpasta machineoven
Tips
- Season with salt to taste.
- If you don’t have a pasta machine, simply roll the dough until its thin
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