Short Rib Lasagna

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.