The ultimate lasagne : Beef Short Rib Lasagne

Short-rib Lasagna – Corporate to Chef : Episode 25

Ingredients (4 people)

* 1kg of bone-in short ribs
* Lasgana pasta sheets (store bought or homemade)
* 1x 400g can of whole peeled tomatoes
* Parmesan
* 100g sliced mozarella
* Fresh basil, thyme and rosemary and 2 bay leaves
* 500ml beef stock
* 1l whole milk
* 50g butter
* 50g flower
* 1tsp nutmeg
* salt, pepper
* 2 carrots, diced
* 2 sticks of celery, diced
* 1 large white onion, diced
* 3 cloves of garlic, minced
* 2tbs tomato paste
* 250ml red wine

1. Start by salting and searing the short rib in a large dutch oven or oven safe pan. Once well seared, remove from pan and set aside
2. In the same pan fry the onion, celery and carrots with a generous pinch of salt. Cook until most of the moisture has evaporated. You’ll know it’s done when a font builds up.
3. Add garlic and cook until fragrant ~5min
4. Add the tomato paste and cook for an additional ~3min
5. Deglaze with red wine (gently scrape the bottom of your pan with a wooden spoon)
6. Add the short ribs back in, the tomatoes and the stock.
7. Add your herbs, neatly tied together as well a the rind of your parmesan cheese.
8. Oven at 160c for 3 hours
9. Remove from oven, the meet should fall off the bone. Carefully remove all bones
10. Stir to breakdown the meat and cook on medium-low for another 10/15 mins if your sauce is too liquid
11. In a clean pan, make a roux by adding your butter and flour. Cook on low until it starts to change colour.
12. Add your milk and whisk. The sauce will thicken.
13. Remove from heat and add 80/100g grated parmesan, your nutmeg and a healthy amount of black pepper.
14. Part boil your pasta, before dropping into cold water
15. Layer your lasagna in the following order until your dish is full: meat, pasta, béchamel, meat, pasta, béchamel, meat, mozzarella… make sure to finish with a top layer of béchamel
16. Cover the top with grated parmesan
17. Oven at 200c for 35min covered with foil.
18. Remove the foil and broil for ~10min.

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