Beef Short Ribs Lasagna: Slow-Braised Italian Pasta Bake
Traditional Italian lasagnes often rely on a quick bolognese or ground meat sauce. This beef short ribs lasagna departs from that method by using bone-in ribs braised for 2½ hours. You use a Dutch oven to slow-cook the meat until it falls apart. This process develops a deeper, more savoury flavour than minced beef can provide. Incorporating apple juice to deglaze the pan adds a subtle sweetness that balances the rich fat of the ribs.
The result is a dense, aromatic bake with a golden, bubbly crust. You must reduce the cooking liquid for 30 minutes after shredding the meat to ensure the ragù is thick and concentrated. This reduction prevents the pasta sheets from becoming soggy. Layering the shredded ribs with a silky béchamel and a mixture of ricotta, Parmesan, and dried oregano creates a balanced contrast between the heavy meat and the creamy cheeses.
Beef Short Ribs Lasagna: Slow-Braised Italian Pasta Bake
Recipe cardIngredients
Instructions
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Sear the beef
Preheat your oven to 175°C (350°F). Season the ribs with 1 tsp salt and 1/2 tsp pepper. Sear them in batches in a Dutch oven with olive oil for 4 minutes per side until browned to develop a deep colour and flavour.
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Sauté the vegetables
Add the onion, carrots, celery, and 1/2 tsp pepper to the pot. Cook for 5–7 minutes until the vegetables soften. This creates a savoury base for your ragù.
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Braise the ribs
Stir in garlic for 1 minute, then deglaze with apple juice to lift the browned bits from the pot. Mix in tomato paste, crushed tomatoes, beef broth, and 1 tsp salt. Return the ribs to the pot and braise on low for 2½ hours until the meat is fall-apart tender.
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Prepare the ragù
Remove the ribs and shred the meat with two forks, discarding the bone and fat. Simmer the remaining liquid on the stovetop for 30 minutes. Reduce it until it thickens into a rich, concentrated ragù.
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Make the béchamel
Melt butter in a saucepan and whisk in flour until smooth. Slowly add milk, whisking constantly until the sauce is silky and thick. This creamy layer prevents the pasta from drying out during baking.
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Assemble the layers
Mix ricotta with 1/2 cup Parmesan, oregano, and salt. Layer ragù, noodles, shredded ribs, béchamel, ricotta, mozzarella, and Parmesan in a 9Ñ13 inch dish. Repeat these layers, ending with a generous topping of cheese.
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Bake and rest
Cover with foil and bake at 175°C (350°F) for 35 minutes. Remove the foil and bake for 10 more minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes so the layers set for clean slicing.
Whisk the béchamel constantly using a heavy-bottomed pan. If the sauce looks lumpy or begins to clump, you are likely heating it too quickly or not stirring enough. Keep the heat medium and whisk vigorously until the sauce is glossy and smooth.
How it differs from the traditional method
This version replaces ground meat with slow-braised short ribs for a deeper, more savoury flavour. The meat provides a tender, shredded texture that is richer than traditional mince. Use the traditional method if you prefer a lighter, quicker meal that requires less preparation and shorter cooking times.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, use a freezer-safe container and keep for 3 months. Thaw overnight in the refrigerator. Reheat at 175°C (350°F) for 25 minutes without the foil to maintain the golden crust.
Nutrition per serving
- Calories
- 740
- Protein
- 42.5 g
- Carbs
- 31.0 g
- Fat
- 44.2 g
- Fiber
- 3.5 g
- Sugar
- 8.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the best recipe for short rib lasagna?
A recipe that braises bone-in beef short ribs for 2½ hours is best. This ensures the meat is fall-apart tender and the reduced cooking liquid creates a thick, aromatic ragù that prevents the lasagna from becoming watery.
What kind of beef is best for lasagna?
Bone-in beef short ribs are ideal for this dish. The bone and marrow add a rich depth of flavour during the slow-braising process, which produces a more complex taste than lean ground beef or steak cuts.
How to cook Costco short rib lasagna?
Follow the provided layering method using a 23x33 cm (9x13 inch) dish. Ensure you brown the ribs first and reduce the braising liquid by 30 minutes to achieve the necessary consistency for a stable slice.
