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
Ingredients
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
Instructions
Short Ribs
- Preheat oven to 315F.
- Heat a large dutch oven or pot to high heat with avocado oil.
- Salt and pepper short ribs and sear in batches on all sides.
- Set short ribs aside and add in onion, carrots, and celery.
- Sweat down the vegetables for a few minutes then add in tomato paste.
- Add in flour after the tomato paste has been incorporated into the vegetables.
- Deglaze with red wine and allow the wine to thicken for a couple minutes.
- Stir in beef stock, garlic, and herbs and bring to a boil.
- 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.
- Let the short ribs rest in the pot for about 30 minutes.
- Take the short ribs out of the pot and strain off the liquid, reserving a thick sauce.
- Season sauce with salt to taste.
- Clean up the short ribs by removing the bones and cartilage part, shred up the meat and add back into the sauce.
- This can be made a day ahead of time before assembling the lasagna.
Bechamel
- Melt butter in a medium sauce pan over medium-low heat.
- Whisk in garlic and then add in flour.
- Whisk together for a couple minutes then slowly pour in the milk and bring the temperature up to medium.
- In between whisking, use a spatula to remove any bits from the sides of the pot.
- Whisk until the sauce has thickened, and then add in salt, nutmeg and parmesan.
- This can be made a day ahead of time before assembling the lasagna.
Assembly and Baking
- Preheat oven to 375F.
- To prepare the lasagna noodles, bring a large pot of water to a boil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover the dish with tin foil and bake for 45 minutes.
- Uncover and turn on the broiler until the top is golden brown and bubbly.
- Remove from the oven and let sit for 30 minutes before slicing.
- Top with chopped chives and serve.