Kirk's Cooking and Cocktails

For the Short Ribs
2 In a large dutch oven heat 1T oil over medium heat
3 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
4 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.
5 Add in the pinot noir and boil for 3-5 minutes until slightly reduced.  Next add the beef broth and bring to a simmer.
6 Add in the short ribs, reduce the heat to low and cover.  Cook for 3 hours or until pull apart tender.
7 Once done shred the meat and let cool
Cheese Filling
10 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.
11 Add in 1t salt and ½t pepper, 2 cloves garlic, and the basil and mix together and let cool
Building the Lasagna
14 In a greased 9x13 inch pan, spread 1 cup of marinara to the bottom
15 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
16 Top with the remaining pasta sauce and more shredded parmesan and mozzarella cheeses
17 Add to the oven uncovered and cook at 400 degrees for 25 minutes
18 Enjoy!