This beef short rib lasagna layers slow-cooked ragu, creamy béchamel, and three cheeses between pasta sheets. The short ribs simmer for 3–4 hours until fall-apart tender, creating a deeply savory sauce that outperforms quick meat sauces.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large Dutch oven, heat olive oil over medium-low heat. Sear the beef short ribs for 5-10 minutes until deeply browned on all sides. Remove from the pot and set aside.
In the same pot, add the ground beef and cook, breaking it up with a spoon, until nicely caramelized. Remove from the pot and set aside.
Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Season with freshly ground black pepper.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the tomato passata and chicken stock. Return the seared short ribs, cooked ground beef, and the parmesan rind to the pot. Stir to combine.
Place a piece of parchment paper directly on the surface of the ragu, then cover the pot with its lid. Simmer on low for at least 3-4 hours, or until the short rib meat is fall-apart tender.
Once cooked, remove the short rib bones and the parmesan rind. Shred the meat and stir it back into the sauce. For best results, chill the ragu overnight.
To assemble, spread a thin layer of ragu on the bottom of a baking dish. Top with a layer of bechamel sauce and a sprinkle of shredded mozzarella.
Place a layer of lasagna sheets over the cheese. Repeat the layers: ragu, bechamel, shredded mozzarella, and lasagna sheets, until you reach the top of the dish.
For the final layer, tear the fresh mozzarella ball into pieces and scatter over the top. Grate a generous amount of Parmesan cheese over the mozzarella.
Drizzle the top with olive oil. Bake in a preheated oven until golden brown and bubbly (typically 375°F/190°C for 30-45 minutes).
Let the lasagna rest for at least 10 minutes before slicing. Serve garnished with more grated Parmesan and a drizzle of the pan juices.
Store leftovers in an airtight container for up to 4 days. Reheat covered at 350°F until warmed through, about 20–30 minutes.
Dutch oven or large heavy-bottomed pot with lid · 9x13 inch baking dish or similar lasagna pan
Yes. The recipe recommends chilling the ragu overnight for best results, which also makes assembly easier and allows flavors to deepen.
The ragu alone requires 3–4 hours of simmering. After assembly, bake at 375°F for 30–45 minutes until golden and bubbly. Plan 4–5 hours total.
Beef chuck or brisket work well; use the same weight and cooking time. Avoid leaner cuts as they won't become as tender or flavorful.
The recipe does not mention covering. Bake uncovered at 375°F for 30–45 minutes until golden brown and bubbly on top.
Let it rest at least 10 minutes before slicing so layers set and hold together cleanly.
