I came across this recipe by Gordon Ramsay when I was looking for a new lasagna idea. After braising the short ribs in beef stock and red wine the meat falls right off the bone.

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Once shredded it is a delicious filling individual lasagna rollups - Pasta with creamy ricotta and braised short rib filling, baked in tomato sauce enriched with the braising liquids and topped with a simple white sauce and mozzarella. 

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For the braised short ribs:

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about 1/2 cup of olive oil

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1/2 cup of searing flour

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6 meaty thick cut beef short ribs -
I usually get 3 bone in and 3 w/o bone

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1 large head of garlic

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1 large onion

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6 cups of low sodium beef stock (1.5 liters)

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1 cup of red wine (250ml)

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2 tbl-spoons of tomato paste (optional)

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salt & pepper

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2 tbl-spoons Italian seasoning

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For the tomato sauce:

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1 big jar of your favorite tomato sauce

Braising liquid

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White sauce:

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4 tbl-spoons butter (60 gr)

1/3 cup of all purpose flour

6 cups of milk (1.5 liters)

Italian seasoning

Salt & Pepper

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Braising short ribs:

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You need a heavy Dutch oven with lid. 

Preheat the oven to 350F / 170 C. 

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Rinse the short ribs and pat dry. Dust lightly with searing flower.

Season with salt and pepper.

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Cut the garlic head in half horizontally. Keep the paper on the garlic. It keeps the garlic cloves together. 

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Heat the oil in a heavy Dutch oven on medium-high heat. Sear the short ribs until nicely browned. Take out and set aside. Put the garlic and onion in the pot until nicely browned. Add the short ribs back in. Add the tomato paste. Let the tomato paste cook a little bit before adding the broth  and the wine.

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Add the Italian seasoning and let everything come back to a simmer. Cover the Dutch oven with the lid and put it in the oven. Cook for about 2 hours.

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Take the Dutch oven out of the oven. Open the lid carefully - the steam is very hot. Put the short ribs in a separate bowl. Shred with 2 forks.

 

Pour your favorite tomato sauce into a pot, strain the remaining liquid through a metal strainer into your favorite tomato sauce, incl. garlic and onion. 

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You can heat up the tomato sauce and serve pasta on the side. You can find the pasta dough recipes here. Or you can make an additional white sauce and assemble everything to lasagna rollups.

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White sauce:

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Over medium heat melt butter in a pot, ad flour. Stir gently until combined will. Cook for 2 - 3 minutes stir to avoid sticking and too much browning. Add about 3 cups of milk to the butter - flour mixture. Stir to avoid lumps until well combined. Add the remaining milk and keep stirring until everything is smooth and no lumps remain in the sauce. Add Italian seasoning, reduce heat to medium low and cook sauce for about 20 - 25 minutes until it reaches your desired thickness.

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Take the pot off the stove and let cool before assembling with the pasta.

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Lasagna rollups:

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Makes about 15 rollups.

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Pour some of the tomato sauce in a large baking dish, to cover the bottom. 

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Roll out pasta with KitchenAid attachment to desired thickness. I use 7. Spread Mascarpone cheese on your pasta sheet. Take about 2-3 tbl spoons of the shredded braised short ribs and along the short edge of the pasta sheet. Roll up and cut along the short side.

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Repeat until either all of the short rib meat or pasta has been used. 

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Place in the baking dish, cover with some of the tomato sauce then white sauce.. Sprinkle with Mozzarella cheese.

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Bake for 40 - 45 minutes.

 

Enjoy! 

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