Short Rib Skillet Lasagna

Short Rib Skillet Lasagna

---

Ingredients

For the Short Ribs:

• olive oil

• 5-6 short ribs

• 1 carrot, chopped

• 2-3 celery ribs, chopped

• 1 whole head of garlic, sliced in half

• half of an onion, chopped or sliced

• 4-5 thyme sprigs

• 1-2 rosemary sprigs

• red pepper flakes

• 1 can diced tomatoes, stewed or

• red wine, about 1-2 cups

• beef stock, or sub veggie broth, about 1-2 cups

• parmesan rinds (optional)

For the Lasagna:

• lasagna noodles, cooked till al dente

• S&P

• ricotta cheese

• pecorino romano

• parmesan

• fresh mozarella

• a handful of basil

Instructions:

For the Short Ribs:

1. Preheat your oven to 325.

2. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Season the ribs with the salt and pepper. Add the ribs to the pan and cook for about 4 minutes each side until brown on all sides. Remove it from the pan and set aside.

3. In the same pot, on medium, add the onion, thyme, rosemary, carrot, celery and red pepper flakes. Season with S+P. and cook for about 2-3 min. Add the garlic (cut side down) and continue cooking for about 1-2 min.

4. 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. Add the broth along with the can of tomatoes—Stir, taste and season with more S+P if needed. Add the ribs back to the pan with the parmesan rinds (if using) and bring the mixture to a boil. When it starts boiling, reduce the heat to a simmer, cover the pan and place in the oven for 2-3 hours, turning halfway.

5. When the ribs are ready, Remove the ribs, parmesan rinds and the garlic, place the ribs aside and take out the cloves of garlic. Place them back into the sauce. Take your immersion blender and blend the sauce until its to your liking (I like a chunky sauce and some people prefer a smooth sauce) Alternatively, you can place the sauce in a blender. Place the ribs back into the sauce with the basil, cover and let it sit until ready to use.

For The Lasagna

1. In a small bowl, Mix the ricotta, pecorino romano, parmesan, garlic powder and S+P.

2. Cook the Pasta until almost Al Dente. Drain and leave about 1 cup of the pasta water

3. In the pot with the short ribs, add the al dente lasagna noodles and a little bit of the pasta water making sure most of the noodles are submerged.

4. take your ricotta filling and place it all over the mixture. Next, take your fresh mozarella and do the same. Add some pepper on the top and Bake for 15-20 minutes until the cheese is bubbly and brown on some spots.

5. Remove from the heat and add more basil to the top.

6. Enjoy!