Short Rib Ragu Lasagna
Prep time: 4 hrs | Serves: 4-6
Ingredients:
For the short rib ragù
• 900g beef short ribs, bone-in (about 3–4 ribs)
• 10g fine sea salt (plus extra to taste)
• 3g freshly ground black pepper
• 30ml olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, finely chopped
• 120ml dry red wine
• 400g chopped tinned tomatoes
• 300g tomato passata
• 250ml beef stock or water
• 10g tomato paste
• 1 bay leaf
• 2g dried oregano
For the béchamel
• 40g unsalted butter
• 40g plain flour
• 550ml whole milk, warmed
• 4g fine sea salt
• 1g freshly grated nutmeg (or to taste)
• 2g freshly ground black pepper
For assembling the lasagne
• 200–220g dried lasagne sheets
• 80g finely grated Parmesan
• 80g mozzarella, grated or torn (optional but lovely)
• 10ml olive oil (for greasing the dish)
Instructions
1. Pat short ribs dry and season all over with 8g salt and the pepper. Heat 30ml olive oil in a heavy-based pot over medium-high heat. Sear ribs 3–4 minutes per side until deeply browned. Remove to a plate. In the same pot, reduce to medium heat, add onion, carrot and celery. Cook 8–10 minutes until very soft and lightly golden. Stir in garlic and oregano; cook 1 minute. Pour in red wine, scraping up any browned bits, and simmer 2–3 minutes until slightly reduced.
2. Add chopped tomatoes, passata, stock, tomato paste, bay leaf and 2g salt. Stir well, then nestle short ribs into the sauce, ensuring they are mostly submerged. Bring to a gentle simmer, cover with a lid leaving a small gap, and cook over low heat for 2½–3 hours, turning the ribs occasionally, until the meat is very tender and falling off the bone. Remove ribs and bay leaf. Shred the meat with two forks, discarding bones and excess fat, then return shredded meat to the pot. Simmer uncovered 10–15 minutes more to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.
3. While the ragù finishes, make the béchamel. In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until it forms a smooth paste and smells slightly nutty but not browned. Gradually add warm milk, whisking constantly to avoid lumps. Cook 5–7 minutes, whisking, until the sauce is smooth and thick enough to coat the back of a spoon. Season with 4g salt, nutmeg and pepper. Remove from heat and cover the surface with a piece of baking paper or cling film to prevent a skin forming.
4. Preheat oven to 190°C (fan 170°C). Lightly grease a medium baking dish (about 20cm × 25cm) with 10ml olive oil. Spread a thin layer of ragù over the base, then add a layer of lasagne sheets. Top with more ragù, a ladle of béchamel and a sprinkle of Parmesan and mozzarella. Repeat layers (pasta, ragù, béchamel, cheeses) until everything is used, finishing with a layer of béchamel and a generous blanket of Parmesan and any remaining mozzarella. You should have 3–4 layers of pasta, depending on your dish.
5. Cover loosely with foil and bake 25–30 minutes, then remove foil and bake a further 10–15 minutes until bubbling and golden on top. Let the lasagne rest 10–15 minutes before slicing so it sets slightly and is easier to serve. Cut into portions and serve hot, with extra Parmesan on the table if you like.
Storage.
Cool completely, then refrigerate in an airtight container (or well-covered baking dish) for up to 3 days. Reheat portions in a 180°C oven, covered with foil, for 15–20 minutes until piping hot in the centre, or microwave in short bursts, adding a spoonful of water or milk if needed to keep it moist.
