Short Rib Lasagna Rolls Recipe

Short Rib Lasagna Rolls Recipe | Giada De Laurentiis

Level: Intermediate

Makes: 4 to 6 servings

Nutrition Facts (Per Serving, Based on 6):

• Calories: 1564
• Total Fat: 117 g
• Saturated Fat: 52 g
• Carbohydrates: 56 g
• Dietary Fiber: 5 g
• Sugar: 12 g
• Protein: 58 g
• Cholesterol: 250 mg
• Sodium: 1676 mg

Total Time: 4 hr 15 min

Prep Time: 40 min

Hands-Off Time: 20 min

Cooking Time: 3 hr 15 min

Ingredients

• For the Short Ribs:
  • 2 tablespoons olive oil
  • 2 1/2 pounds beef short ribs
  • 2 teaspoons kosher salt, plus extra for sprinkling
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 onion, coarsely chopped
  • 4 cloves garlic, smashed and peeled
  • 2 sprigs fresh rosemary (about 4 inches long)
  • 2 cups dry red wine (such as pinot noir)
  • 2 cups beef stock
• For the Filling:
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups grated Pecorino Romano (about 6 ounces)
  • 1 cup shredded mozzarella (about 4 ounces)
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more if needed
  • 1/2 teaspoon ground black pepper, plus more if needed
• 12 lasagna noodles (about 10 ounces)
• Butter, for greasing baking dish
• 1 jar (25 ounces) marinara sauce
• 1/2 cup grated Parmesan cheese
• Olive oil, for drizzling

Instructions

1. Prepare the Short Ribs:
   Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon black pepper, then sear them on all sides until evenly browned, about 4 minutes per side. Remove the ribs and set aside.
   Add the chopped onion, smashed garlic, and rosemary to the pot; season lightly and cook until the onion is soft and translucent, about 5 minutes. Increase the heat to high, pour in the red wine, and scrape up any browned bits from the bottom of the pot. Pour in the beef stock and return the ribs to the pot. Bring to a vigorous boil, then reduce to a gentle simmer, cover, and cook until the meat is fork-tender, about 2 1/2 to 3 hours.
   When tender, remove the ribs and let cool until you can handle them (about 20 minutes). Discard the bones and cooking liquid. Shred the meat with two forks into roughly 2-inch pieces (about 2 1/4 cups shredded meat).
2. Make the Filling:
   In a medium saucepan with a heavy bottom, bring the milk and cream to a gentle simmer over medium heat, then lower the heat. Add the Pecorino Romano and mozzarella, stirring until melted and smooth. Remove from heat.
   Stir the thawed, well-drained spinach, chopped basil, and minced garlic into the cheese sauce. In a mixing bowl, combine the shredded short rib with the spinachcheese mixture. Season with salt and pepper to taste and mix until evenly combined.
3. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking. Drain and set aside.
4. Assemble the Lasagna Rolls:
   Position an oven rack in the middle and preheat the oven to 400F. Butter a 9-by-13-inch glass baking dish. Spread 1 cup of marinara sauce over the bottom of the dish. Lay out 4 noodles at a time on a work surface and spread about 1/4 to 1/3 cup of the filling evenly over each noodle. Roll each noodle up and place seam-side down in the prepared dish. Repeat until you have 12 rolls.
5. Bake:
   Spoon the remaining marinara sauce over the rolls, sprinkle with the grated Parmesan, and drizzle with a little olive oil. Bake until heated through and the cheese is beginning to brown, about 25 minutes.

Enjoy these rich, comforting lasagna rolls filled with tender short rib and a creamy, cheesy spinach fillingideal for a cozy dinner or a special gathering!