Braised Short Rib and Tomme de Savoie Lasagna

Yield: 8-10 servings

Braised Short Rib and Tomme de Savoie Lasagna

Prep time: 1 HourCook time: 5 HourTotal time: 6 Hour


Short Ribs
  • 4 pounds Bone-in Beef Short Ribs
  • 2 TB Avocado Oil
  • 1 1/2 cups Yellow Onion, chopped
  • 1 cup Carrots, peeled and chopped
  • 1 cup Celery, chopped
  • 1 1/2 TB Tomato Paste
  • 1/4 cup AP Flour
  • 1 1/2 cups Red Wine (any kind you like to drink)
  • 3 cups Low Sodium Beef Stock
  • 6 cloves Garlic
  • 1 sprig Rosemary
  • 4 sprigs Thyme
  • 4 sprigs Parsley
  • 2 Bay leaves
  • Salt and Pepper
Bechamel Sauce
  • 4 TB Unsalted Butter
  • 4 TB AP Flour
  • 3 cups Whole Milk
  • 2 Garlic Cloves, minced
  • 1/8 tsp Ground Nutmeg
  • 1 1/2 tsp Kosher Salt
  • 1 cup Parmesan, grated
Remaining Ingredients
  • 16 Lasagna Noodles
  • 10 ounces Tomme de Savoie Cheese, grated
  • 1 cup Parmesan Cheese, grated
  • Chopped Chives, to garnish


Short Ribs
  1. Preheat oven to 315F.
  2. Heat a large dutch oven or pot to high heat with avocado oil.
  3. Salt and pepper short ribs and sear in batches on all sides.
  4. Set short ribs aside and add in onion, carrots, and celery.
  5. Sweat down the vegetables for a few minutes then add in tomato paste.
  6. Add in flour after the tomato paste has been incorporated into the vegetables.
  7. Deglaze with red wine and allow the wine to thicken for a couple minutes.
  8. Stir in beef stock, garlic, and herbs and bring to a boil.
  9. Add short ribs back in, cover the pot and place into the oven for about 2.5 - 3 hours or until the short ribs are tender and fall off the bone.
  10. Let the short ribs rest in the pot for about 30 minutes.
  11. Take the short ribs out of the pot and strain off the liquid, reserving a thick sauce.
  12. Season sauce with salt to taste.
  13. Clean up the short ribs by removing the bones and cartilage part, shred up the meat and add back into the sauce.
  14. This can be made a day ahead of time before assembling the lasagna.
  1. Melt butter in a medium sauce pan over medium-low heat.
  2. Whisk in garlic and then add in flour.
  3. Whisk together for a couple minutes then slowly pour in the milk and bring the temperature up to medium.
  4. In between whisking, use a spatula to remove any bits from the sides of the pot.
  5. Whisk until the sauce has thickened, and then add in salt, nutmeg and parmesan.
  6. This can be made a day ahead of time before assembling the lasagna.
Assembly and Baking
  1. Preheat oven to 375F.
  2. To prepare the lasagna noodles, bring a large pot of water to a boil.
  3. Place the noodles in a large mixing bowl, or use the dish you plan on baking the lasagna in if the noodles won't fit in a bowl. I am using a 9" x 12" baking dish for this.
  4. Pour the boiling water over the noodles and let sit for about 5 minutes until the noodles can be slightly bent without breaking, but are still a few minutes undercooked.
  5. Remove the noodles from the water. If you used the baking dish to boil the noodles, dump out the water and wipe the dish clean.
  6. To assemble the lasagna, place a third of the short ribs down first, then place a single layer of noodles down, spread a third of the bechamel sauce down, then scatter a third of both parmesan and Tomme de Savoie cheeses.
  7. Repeat these steps with another third of the short ribs, a single layer of lasagna noodles, a third of bechamel sauce, and a third of the grated cheeses.
  8. Repeat these steps one more time with the last of the short ribs, a single layer of lasagna noodles, the remainder of the bechamel sauce, and top with the last of the grated cheeses.
  9. Cover the dish with tin foil and bake for 45 minutes.
  10. Uncover and turn on the broiler until the top is golden brown and bubbly.
  11. Remove from the oven and let sit for 30 minutes before slicing.
  12. Top with chopped chives and serve.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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