Short Rib Fever: Short Rib Lasagna Roll-Ups

By Erika on October 10th, 2013 / / No Comments

Short Rib Lasagna Roll-Ups | The Hopeless Housewife

Short Rib Fever Week is in full swing now with these delicious Short Rib Lasagna Roll-Ups. Everyone who knows me knows I love things in adorable packages. This is one of those adorable packages that does not fail to deliver with what’s inside. They are simple and so incredibly delicious. Enjoy!

Yield: Serves 4-5

Short Rib Fever: Short Rib Lasagna Roll-Ups

Short Rib Fever: Short Rib Lasagna Roll-Ups


For the short ribs:

  • 5 meaty short ribs, about 1 1/2- 2 pounds
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper
  • 2 tsp vegetable oil
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 onion, chopped
  • 2 tsp garlic, minced finely
  • 1/2 small can tomato paste
  • 1 1/2 cups red wine
  • 2 cups beef stock
  • 1/2 cup Coke (or any other cola- save the rest in case you need to add later for sweetness)
  • 1 teaspoon chopped fresh thyme
  • 2 bay leaves
  • 12 Lasagna noodles, boiled and drained

For the Filling:

  • 1 cup Ricotta
  • 1/2 of a 10-oz bag frozen spinach, thawed, squeezed, and drained of excess liquid
  • ½ cup parmesan, shredded
  • 1 cups mozzarella, shredded
  • Jar of your favorite marinara sauce


Make the short ribs:

  1. Preheat oven to 275 degrees. Season the short ribs with salt and pepper. In a heavy oven-proof dutch oven, heat the vegetable oil over medium-high heat and sear each side of the short ribs until they are a nice caramelized brown, about 3 minutes per side. Remove from the dutch oven and set aside (do not clean dutch oven out).
  2. In a food processor, purée celery, carrots and onion. Heat the same dutch oven over medium heat and add vegetables. Sauté until tender, scraping the brown bits from the bottom of the pan. Stir in garlic and sauté another minute. Add tomato paste and cook another 2 minutes. Add red wine and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add beef stock and Coke, thyme and bay leaves. Stir well, cooking until it starts to bubble.
  3. Lay the seared short ribs on top of the vegetables and cover the dutch oven. Place in oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone (I do mine in 3 hours and they’re quite tender).
  4. Before short ribs come out of the oven, make the filling. Mix together the ricotta, parmesan, and spinach until combined.
  5. When the short ribs are finished, pull them out of the sauce and remove meat, discarding the fat and bones. Using two forks shred the short rib meat and set aside. If braising liquid has a lot of fat on the top, use a baster to remove. If liquid is too thin, put the dutch oven over medium high heat and reduce the liquid. Season to taste with salt and pepper AFTER you reduce the liquid. Add short rib meat back to the finished liquid.
  6. Turn oven up to 350 degrees.
  7. Boil the lasagna noodles in pot of hot, salted water until cooked. Remove from pot and put in a cold water bath. Remove noodles from water bath and pat dry.
  8. Spoon some of the braising liquid oven the bottom of a 9x12 baking pan.

For assembly of rolls:

  1. Spoon a thin layer of filling onto the noodle, leaving about an inch of plain noodle on both ends. Spoon a thin layer of the short rib meat on top of the filling and roll the lasagna noodle.
  2. Place each roll in pan on top of the braising liquid. When all the rolls are in the pan, pour marinara sauce over the top and stop with mozzarella cheese. Bake in an oven at 350 for about 20 minutes.

Short Rib Lasagna Roll-Ups  | The Hopeless Housewife

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