This dish is a meat-lover’s dream and is perfect for Father’s Day.
Let me start off by saying that this is not a healthy, low-calorie meal. It’s also not a quick meal to make, as it will take you 3-4 hours to make. But, oh boy, is it worth both the time and calories. Serve it with broccoli, broccoli rabe, or your favorite greens so you feel less guilty about the calories. You can also prepare the short ribs a day in advance to cut down on the prep time needed on the day you serve it.
- 3 lbs beef short ribs
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/2 of a sweet onion, chopped
- 1-oz package of dried porcini mushrooms
- 2 cups water
- 4 cups beef broth
- 2 cloves garlic, smashed
- 1 12-oz block of sharp white cheddar cheese
- 1 box lasagna noodles (oven ready)
- Olive oil for cooking
- Salt and pepper to taste
Boil porcini mushrooms in 2 cups of water for 10 minutes.
Remove mushrooms and set aside. Take 1 cup of the liquid for the sauce and freeze the rest.
Preheat oven to 350°F.
Salt and pepper short ribs and brown them in a dutch oven with a couple tbsp of olive oil.
Once browned, take short ribs out, add onion, carrots, celery, and garlic, and cook for 3-5 minutes.
Put short ribs back in and add beef broth and liquid from mushrooms. Salt and pepper to taste. Cook for 2 hours at 350°F.
Take short ribs out of the sauce and let cool. Separate meat from the bone and fat and shred. Freeze bones and fat for future broth. Blend sauce and vegetables until smooth. Push through a mesh strainer for a smoother consistency.
Preheat the oven to 375°F. Divide the meat in 3 parts for 3 layers. Spray a 9″x13″ baking dish with non-stick cooking spray. For the first layer, pour about 1 cup of sauce and spread out evenly. Top with 3 sheets of lasagna noodles.
Pour 1 cup of sauce and top with 3/4 cup of sharp white cheddar and 1 part meat.
Repeat 2 more times. For the last layer, top with 3 sheets of lasagna noodles and the rest of the cheddar and sauce.
Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 5 minutes. Let rest for 15-25 minutes before cutting and serving.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)