Short rib lasagna is a decadent Italian-American dish featuring slow-braised beef short rib ragu layered with creamy ricotta and fresh pasta. The extended braise transforms tough cuts into tender, deeply flavored meat that distinguishes it from standard ground-beef lasagnas.
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Pat the beef short ribs dry and season generously with kosher salt and black pepper.
In a large Dutch oven over medium-high heat, add olive oil. Brown the short ribs on all sides, then remove from the pot and set aside.
Add the diced onion to the pot and sauté until tender, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
Add the hand-crushed tomatoes to the pot. Season with kosher salt and dried oregano.
Return the browned short ribs to the sauce, nestling them in. Cover the pot and transfer to a preheated 350°F (175°C) oven.
Braise for 2 to 2.5 hours, until the meat is fall-apart tender.
While the ribs braise, prepare the ricotta filling. In a large bowl, combine the ricotta, salt, pepper, chopped parsley, grated Parmigiano Reggiano, nutmeg, and egg. Mix until well combined.
Once the ribs are cooked, remove them from the sauce. Use an immersion blender to blend the sauce until smooth.
Shred the short rib meat, discarding the bones. Return the shredded meat to the sauce and stir to combine.
Cook the lasagna noodles. If using fresh pasta, boil for 30 seconds. If using dried, cook according to package directions until al dente.
To assemble, spread a thin layer of the short rib ragu on the bottom of a 9x13 inch baking dish.
Layer with lasagna noodles, followed by a layer of the ricotta mixture, a sprinkle of Parmigiano Reggiano, and a layer of the ragu.
Repeat the layers to create 4 total layers, using 8 noodles in total.
Finish the top layer with the remaining ragu and top with the shredded mozzarella cheese.
Cover the baking dish with foil and bake at 350°F (175°C) for 45 minutes.
Remove the foil, increase the oven temperature to 400°F (200°C), and bake for another 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for at least 20 minutes before slicing. Garnish with fresh oregano leaves and serve.
Store covered in the refrigerator for up to 4 days, or freeze unbaked for up to 3 months; thaw overnight before baking.
Dutch oven or heavy-bottomed pot with lid · 9×13-inch baking dish
The short ribs should braise for 2.5 to 3 hours at low heat (around 325°F) until the meat is fork-tender and pulls easily from the bone.
Yes. Assemble the lasagna up to 24 hours before baking, cover with foil, and refrigerate. Add 15–20 minutes to baking time if baking from cold.
Fresh egg pasta sheets work best and cook faster, but you can use dried lasagna noodles if you boil them first until al dente.
Beef chuck roast or brisket will work as alternatives; adjust braising time as needed until meat is very tender.
By hand before adding to the pot, or crush them directly in the pan with the back of a wooden spoon for a rustic texture.
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