Short rib lasagna is a decadent twist on the classic Italian favorite, combining rich, fall-apart beef with a creamy, velvety béchamel sauce. The slow-braised short ribs infuse the dish with deep, savory flavors, while the béchamel adds a smooth contrast that elevates every bite. This step-by-step guide will help you create a comforting, impressive meal perfect for special occasions or cozy dinners.
Ingredients
- 2.5 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups beef stock
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 9-12 no-boil lasagna sheets
- 1/2 cup grated Parmesan cheese, plus extra for topping
- For the béchamel:
- 5 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- Salt and white pepper, to taste
Instructions
- Braise the short ribs: Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides until deep golden, about 3-4 minutes per side. Remove and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until softened and translucent, about 8 minutes. Add the garlic and cook for another minute until fragrant.
- Deglaze and simmer: Pour in the red wine, scraping the bottom of the pot to release browned bits. Let the wine reduce by half, about 5 minutes. Stir in the crushed tomatoes, beef stock, thyme, and bay leaves. Return the short ribs to the pot, submerging them partially in the liquid.
- Braise in the oven: Cover the pot and transfer it to the oven. Let the short ribs braise for 3 hours, or until the meat is fork-tender and falling off the bone.
- Shred the beef: Remove the short ribs from the pot and let cool slightly. Discard bones and shred the meat finely using two forks. Return the shredded beef to the braising liquid, stirring to combine. Adjust seasoning with salt and pepper. Remove bay leaves and thyme stems if any.
- Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly to form a smooth roux without browning. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 7-8 minutes. Stir in nutmeg, salt, and white pepper to taste. Remove from heat.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of shredded short rib ragù on the bottom. Layer 3-4 lasagna sheets over the sauce, then spread a layer of ragù, followed by a generous spoonful of béchamel. Sprinkle some grated Parmesan. Repeat the layers two more times, ending with béchamel and a final dusting of Parmesan.
- Bake the lasagna: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes, or until the top is golden and bubbling.
- Rest and serve: Let the lasagna rest for 15 minutes before slicing. This helps the layers set and makes it easier to serve.
Tips
- Substitution for short ribs: If short ribs are unavailable, use beef chuck roast cut into large chunks and braise similarly for tender results.
- Make ahead: The ragù and béchamel can be prepared a day in advance and refrigerated separately. Assemble and bake on serving day for best freshness.
- Bechamel consistency: If your béchamel is too thick, whisk in a little more warm milk to loosen it. Too thin? Cook a bit longer to thicken, but avoid burning.
- Common mistake: Don’t skip browning the meat—it adds essential flavor. Also, use no-boil lasagna sheets or pre-cook regular ones to avoid a dry or chewy texture.
Serving Suggestions
This hearty short rib lasagna pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. Serve alongside roasted garlic bread or a crusty baguette to soak up any extra sauce. A glass of robust red wine like Cabernet Sauvignon or Barolo complements the deep beef flavors perfectly. For a lighter finish, offer fresh berries or a citrus sorbet.
Variations
To add more depth, incorporate sautéed mushrooms or caramelized onions into the ragù layer. For a spicy kick, stir in red pepper flakes or a splash of Calabrian chili oil. Swap out Parmesan for Pecorino Romano for a sharper, saltier note. For a vegetarian twist, substitute the beef with slow-roasted eggplant and mushrooms, and use vegetable stock in the béchamel.
Storage and Reheating
Store leftover lasagna covered tightly in the refrigerator for up to 3 days. For longer storage, freeze portions in airtight containers for up to 3 months. To reheat, thaw overnight if frozen, then warm in a 350°F (175°C) oven covered with foil for 20-25 minutes until heated through. Alternatively, microwave individual portions, covering loosely, in 2-3 minute intervals, stirring or rotating as needed for even heating.
Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil?
Yes, but you’ll need to cook them according to package instructions before assembling the lasagna. Make sure to drain and cool them to prevent sticking. No-boil noodles save time and absorb sauce better in this recipe.
How long does it take to braise short ribs properly?
Braising short ribs low and slow for about 3 hours at 325°F (160°C) ensures the meat becomes tender and flavorful. You can check for doneness by testing if the meat easily pulls away from the bone with a fork.
Can I make the béchamel sauce dairy-free?
Yes, substitute the butter with a plant-based alternative and use unsweetened almond or oat milk warmed before adding. The texture may vary slightly, so whisk carefully and adjust thickness as needed.
What’s the best way to shred short rib meat?
Once the ribs are cool enough to handle, remove the bones and use two forks to pull the meat apart into fine shreds. Avoid chopping with a knife as it can make the texture less tender.
Is it possible to prepare this lasagna entirely in advance?
Absolutely. You can braise the short ribs, make the béchamel, and assemble the lasagna a day ahead. Keep it refrigerated and bake just before serving. This helps flavors meld and reduces last-minute work.
How do I prevent the lasagna from drying out?
Use enough sauce layers between the noodles, cover the dish with foil during most of the baking, and avoid overbaking. Resting the lasagna after baking also helps redistribute moisture for a juicy finish.
This short rib lasagna recipe combines slow-cooked beef and creamy béchamel into a dish that’s both comforting and elegant. With careful preparation and layering, it delivers a rich, melt-in-your-mouth experience that’s sure to impress family and guests alike.
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