Yuletide short rib lasagna

Ingredients

·       Ribs:

2 Tbsp.                Vegetable oil

2 1/2lb.              beef short ribs

2 tsp                    Kosher salt

1 tsp                   Pepper

1                         Onion, chopped roughly

2                         Cloves garlic, peeled and smashed

1 tsp. each         Fresh thyme and oregano, chopped

2 cups                 Red wine

2 cups                 Beef broth

·       Filling:

3 cups                 Galbani ricotta

2 ½ cups             Galbani Mozzarella, hand shredded (reserve 1 cup for topping)

3 Tbsp                Flat leaf parsley, finely chopped

1 cup                   Heavy cream

1 ½ cups             Parmesan, grated (reserve ½ cup for topping)

1 tsp                    Salt

½ tsp                   Pepper

·       Lasagna:

12                        Uncooked lasagna noodles (about 10oz)

                            Unsalted butter (for greasing the baking dish)

1 25oz                 Jar marinara sauce

                             Flat leaf parsley for garnish

Progression of the recipe:

Ribs:

·       Step 1:

In a large Dutch oven or heavy-bottomed stock pot, heat vegetable oil over medium-high heat. Season the ribs with kosher salt and pepper. Add the ribs to the pan and cook for about 4 minutes on each side until golden brown.

·       Step 2:

Remove the ribs and set them aside. Remove any excess oil from the pot, leaving a tiny film on the bottom. Add the onion, garlic, thyme, and oregano. Cook for 5 minutes until the onions are translucent and soft

·       Step 3:

Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.

·       Step 4:

Add the beef broth and ribs to the pan. Bring the mixture to a boil.

·       Step 5:

Reduce the heat to a simmer, cover the pan, and cook for 2 1/2 to 3 hours until the meat is very tender.

·       Step 6:

Remove the ribs and set aside until cool enough to handle for about 20 minutes. Discard the bones and cooking liquid.

·       Step 7:

Using two forks, shred the meat into 2-inch-long pieces (to yield approximately 2 1/4 cups of shredded meat).

Filling:

·       Step 1:

In a medium bowl, combine the ricotta, 1 1/2 cups shredded mozzarella, parsley, 1 cup grated Parmesan, and kosher salt and pepper to taste. Add heavy cream, stir until well blended, and set aside.

·       Step 2:

To make the pasta, bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring occasionally, for about 8 minutes. Drain and set aside.

Lasagna:

·       Step 1:

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

·       Step 2:

Butter a 9×13” glass baking dish and spread 1 cup of marinara sauce on the bottom. Lay 3 noodles over the marinara. Spread a layer of filling evenly over the noodles. Spread a layer of shredded short ribs evenly over the filling.

·       Step 3:

Repeat layers with the sauce, noodles, filling, and ribs. Adjust the thickness and number of layers according to your personal preference.

·       Step 4:

Spoon the remaining marinara sauce on top, and sprinkle with reserved Parmesan cheese and shredded mozzarella. Bake uncovered until the lasagna is heated through and the cheese is beginning to brown, about 25 minutes.

·       Step 5:

Allow standing for 20 minutes before serving. Garnish with a little extra parsley for color.