Moussaka Recipe

Brown short ribs

Preheat oven to 150°C (300°F). Pat short ribs dry and season lightly with salt and pepper. In a large ovenproof Dutch oven or heavy pot, heat 2 tbsp olive oil over medium-high heat. Brown short ribs on all sides, 3–4 minutes per side, working in batches so they caramelise. Remove and set aside.

Sweat aromatics

Reduce heat to medium. Add the chopped onion, carrot and celery to the pot and cook 6–8 minutes until softened and beginning to colour. Add minced garlic and cook 1 minute until fragrant.

Build the ragù

Stir in 2 tbsp tomato paste and cook 2 minutes. Deglaze with 150 ml red wine, scraping up browned bits. Add crushed tomatoes, 400 ml beef stock, bay leaves, oregano, cinnamon, 1.5 tsp salt and 0.75 tsp pepper. Return short ribs to pot so they are mostly submerged.

Braise short ribs

Bring to a simmer on the stove, then cover and transfer to the preheated oven. Braise for 2.25–2.5 hours until meat is fork-tender and falling from the bone.

Shred ragù

Remove short ribs and cool slightly. Skim fat from the surface of the braising liquid, then shred the meat with two forks, discarding bones and excess fat. Return shredded meat to the pot and simmer on the stove 10–15 minutes to reduce and concentrate, adjusting seasoning to taste. Remove bay leaves and keep ragù warm.

While the ribs braise, slice the aubergines about 1–1.5 cm thick (or peel in alternating strips and slice) and sprinkle both sides lightly with 1 tsp salt. Let sit 15 minutes to draw moisture, then pat dry with paper towel.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. In batches, add aubergine slices and fry until golden brown and soft, about 3–4 minutes per side. Add more oil as needed. When the last batch is nearly done, sprinkle 1 tsp sugar over the slices in the pan and allow to caramelise for 1 minute, turning once so both sides get glazed. Transfer cooked aubergine to a paper-towel-lined tray and set aside.

Preheat oven (if turned off after braise) to 180°C (350°F). Toss sliced potatoes with 2 tbsp melted butter and 0.5 tsp salt. Layer potatoes in the base of a 23x30 cm (9x12 in) baking dish in a single even layer. Par-cook potatoes: cover dish with foil and bake 20 minutes until just tender but not falling apart. Remove foil and set aside.

Make roux

In a medium saucepan, melt 60 g butter over medium heat. Whisk in 60 g flour and cook 1.5–2 minutes to remove raw flour flavour, stirring constantly to form a blond roux.

Add milk

Gradually whisk in warmed 700 ml milk a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, 6–8 minutes.

Finish béchamel

Remove from heat and stir in 150 g grated graviera, 0.25 tsp nutmeg, 0.75 tsp salt and 0.25 tsp pepper until smooth. Temper the 2 egg yolks by whisking a small ladle of hot sauce into them, then whisk yolks into the béchamel. This will give a glossy, slightly set top when baked.

Reduce oven to 175°C (350°F) if higher. On top of the par-cooked potato layer, spread about half of the shredded short rib ragù into an even layer. Arrange half of the caramelised aubergine slices over the meat. Add the remaining ragù and top with the remaining aubergine, overlapping slightly to cover.

Pour the béchamel evenly over the assembled layers, using a spatula to smooth. Sprinkle the extra 50 g grated graviera evenly over the béchamel.

Bake uncovered in preheated oven 35–40 minutes until the top is golden and bubbling. If top browns too quickly, tent loosely with foil. Remove and rest 15–20 minutes to allow slices to hold shape before serving.

Garnish with chopped parsley if using. Serve warm in generous slices.