Short Ribs Lasagna

Serves 1
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Directions

  1. 1Cover short ribs in salt, sear on all sides with neutral oil and remove from the pot
  2. 2In the same pot, cook on medium heat chopped onions, carrots and celery until they build some colour
  3. 3Add garlic, tomato paste and dried red chillies to cook for 5 minutes
  4. 4Deglaze with red wine then add tomato sauce
  5. 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
  6. 6Once tender, shred the meat and mix it into the sauce
  7. 7Make a flour well and combine with eggs
  8. 8Knead until you get a soft and uniform dough ball
  9. 9Seperate in 4 and pass through a pasta machine.
  10. 10Add a layer of sauce in the bottom of a baking pan
  11. 11Add a layer of lasagna sheet followed by sauce and mozzella. Repeat until you reach the top and cover with parmesan
  12. 12Cover with aluminum foil and bake at 400F for 30 minutes
  13. 13Remove the aluminum foil and broil the Lasagna until it’s gold and crispy
  14. 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