For the Short Ribs

In a large dutch oven heat 1T oil over medium heat

Rub the short ribs with salt and pepper to taste and add the to oil once hot. Sear each side for 4 mins and then remove

Add 1T oil to the pan and then add the onion and cook until translucent (5 mins). Next add in 4 cloves of garlic and rosemary and cook for 1 minute. Then add 2t salt and 1t pepper and stir thoroughly.

Add in the pinot noir and boil for 3-5 minutes until slightly reduced. Next add the beef broth and bring to a simmer.

Add in the short ribs, reduce the heat to low and cover. Cook for 3 hours or until pull apart tender.

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Once done shred the meat and let cool
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Cheese Filling

In a sauce pan bring the milk and the heavy cream to a simmer and cook for 5 minutes. Reduce the heat and add the Romano and Mozzarella cheese and stir constantly.

Add in 1t salt and ½t pepper, 2 cloves garlic, and the basil and mix together and let cool

Building the Lasagna

In a greased 9x13 inch pan, spread 1 cup of marinara to the bottom

Place 3 noodles side by side and add cheese filling to each and then top with ¼ of the shredded short rib. Repeat this step 3 more times

Top with the remaining pasta sauce and more shredded parmesan and mozzarella cheeses

Add to the oven uncovered and cook at 400 degrees for 25 minutes

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Enjoy!
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Short Rib Lasagna

Serves 4

20 mins prep

240 mins cook

260 mins total

What you need

How to make

For the Short Ribs

Cheese Filling

Building the Lasagna

Available coupons from Kirk's Cooking and Cocktails