Short Rib Lasagna Recipe

Season and brown short ribs

Preheat oven to 325°F (160°C). Pat short ribs dry, then season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Brown short ribs in batches, 3–4 minutes per side, until deeply browned. Remove and set aside.

Sweat vegetables

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 3 tbsp tomato paste and cook 2 minutes to caramelize. Pour in 1 cup dry red wine to deglaze, scraping browned bits from the bottom. Simmer until wine reduces by about half, 4–6 minutes.

Braise short ribs

Return short ribs to the pot. Add 28 oz crushed tomatoes, 1 cup beef stock, 2 bay leaves, 1 tsp oregano, 1 tsp basil, and 1 tsp sugar (if using). Bring to a simmer, cover, and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours.

Shred meat and reduce sauce

Remove pot from oven; transfer short ribs to a plate and cool slightly. Discard bones and shred meat with two forks. Skim excess fat from the sauce surface. Return shredded meat to the sauce and simmer on stovetop over medium-low, uncovered, until sauce thickens to a spoon-coating consistency, 20–30 minutes. Remove bay leaves. Taste and adjust seasoning with salt and pepper. Reserve 4 cups of the ragu (marinara-style) for assembling lasagna; the remainder can be served alongside or frozen.

Make béchamel

In a medium saucepan, melt 4 tbsp unsalted butter over medium heat. Add 1 cup all-purpose flour and whisk constantly to form a blond roux, cooking 2–3 minutes but not letting it brown. Gradually whisk in 4 cups warm whole milk, a ladle at a time, ensuring a smooth sauce between additions. Bring to a gentle simmer, whisking, until thickened and coating the back of a spoon, about 6–8 minutes.

Season béchamel and add cheese

Remove from heat. Stir in 1 tsp salt, 1 tsp black pepper, and 1 tsp freshly grated nutmeg. Add 1 cup grated parmesan and whisk until melted and smooth. If the béchamel becomes too thick, loosen with a splash of milk to reach a pourable but creamy consistency. Keep warm.

Prepare ricotta filling

In a small bowl combine 1 cup ricotta cheese with 1 egg; season lightly with a pinch of salt and 1/4 tsp black pepper. Stir until smooth. This will be dotted into layers to add creaminess and help bind the lasagna.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with 1 tsp olive oil to prevent sticking.

Cook noodles (if using dried)

If using dried lasagna noodles that require boiling, cook them in salted boiling water until just pliable (al dente), 1–2 minutes less than package directions. Drain and lay flat on a lightly oiled sheet to prevent sticking. If using no-boil noodles or fresh sheets, you can layer directly.

Layer lasagna

Spread a thin layer (about 1/2 cup) of the reserved short rib marinara on the bottom of the prepared dish. Arrange a single layer of 4 lasagna noodles (or enough to cover the pan). Spoon about 1 to 1 1/4 cups marinara with short rib evenly over the noodles. Dollop half of the ricotta mixture in spoonfuls across the sauce and spread lightly. Drizzle/ladle about 3/4 cup béchamel over the sauce and ricotta. Sprinkle 2/3 cup shredded mozzarella and 2 tbsp grated parmesan over the layer. Repeat: second noodle layer, 1 to 1 1/4 cups marinara, remaining ricotta, 3/4 cup béchamel, 2/3 cup mozzarella, 2 tbsp parmesan. Top with a final layer of noodles, the remaining marinara (about 1/2–3/4 cup), remaining béchamel spread evenly, then the remaining mozzarella (about 2/3–3/4 cup) and 1/2 cup grated parmesan.

Bake

Cover the dish tightly with aluminum foil (spritz or tent foil so it doesn't touch cheese) and bake in the preheated oven for 25 minutes. Remove foil and bake until top is bubbling and golden, about 15–20 minutes more. For a browned top, place under the broiler 1–2 minutes—watch carefully to avoid burning.

Rest and serve

Remove from oven and let lasagna rest 15–20 minutes to set before slicing. Garnish with fresh basil leaves if desired. Serve slices with extra grated parmesan at the table.