Short Rib Skillet Lasagna (Edit recipe)

If you love Lasagna then you should definitely try this Short Rib Lasagna skillet lasagna! It’s decadent, cheesy and doesn’t require that much work (don’t be intimidated by the instructions).

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	284
Fat:	18 g
Carbohydrates:	9 g
Protein:	17 g
Cholesterol:	67 g
Sodium:	98 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Inspired with a Twist

View original recipe

Serves: 6-8

Ingredients

For the Short Ribs

Extra Virgin Olive Oil
5-6 Beef Short Ribs
1 Carrots, chopped
2-3 Celery, chopped
1 head Garlic, sliced in half
1/2 Onion, chopped or sliced
4-5 sprigs fresh Thyme
1-2 sprigs fresh Rosemary
Red Pepper Flakes
1 Diced Tomatoes, canned, stewed
1-2 cups Cabernet Sauvignon Red wine
1-2 cups Beef stock, or sub veggie broth
Parmesan Cheese, rinds

For the Lasagna

Lasagna (Cappello's), noodles (al dente)
Salt and Pepper
Ricotta
Pecorino Romano
Parmesan Cheese
Fresh Mozzarella
fresh Basil, a handful

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Short Ribs

Preheat your oven to 325.
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.
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.
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.
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

In a small bowl, Mix the ricotta, pecorino romano, parmesan, garlic powder and S+P.
Cook the Pasta until almost Al Dente. Drain and leave about 1 cup of the pasta water
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.
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.
Remove from the heat and add more basil to the top.
Enjoy!