Short Rib Lasagna Rolls
Delicious and comforting rolls filled with tender beef short ribs, creamy cheese, and perfectly cooked lasagna noodles, all enveloped in rich marinara sauce.
Ingredients
Short Rib Filling
- 2 lbs bone-in beef short ribs The star of this dish, tender and flavorful.
- 2 tbsp olive oil Adds richness and aids in browning the meat.
- 1 medium onion, diced Provides a sweet aromatic base.
- 4 cloves garlic, minced Infuses the dish with robust flavor.
- 1 cup beef broth Creates a savory liquid for braising.
- 1 cup crushed tomatoes Adds natural sweetness and acidity.
- 1 tbsp tomato paste Intensifies the tomato flavor.
- 1 tbsp Worcestershire sauce Brings depth to the sauce.
- 1 tsp dried oregano Offers a hint of earthy flavor.
- 1 tsp dried basil Enhances the Italian essence of the dish.
Lasagna Components
- 12 pieces lasagna noodles, cooked and drained The comforting wrap for our filling.
- 1.5 cups ricotta cheese Creamy and delightful cheese that binds the filling.
- 1.5 cups mozzarella cheese, shredded Provides that gooey, melty topping.
- 1/2 cup Parmesan cheese, grated Add a nutty, salty flavor.
- 1 large egg Acts as a binding agent for the cheese mixture.
- 1 tbsp fresh parsley, chopped (optional) For a hint of freshness.
- 2 cups marinara sauce The perfect blanket for your lasagna rolls.
- 1 tbsp olive oil For cooking the sauce.
- 1 tsp dried basil To enhance the marinara sauce.
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, browning them on all sides for about 5-7 minutes.
- Add the diced onion and minced garlic to the pot, sautéing for 2-3 minutes until they soften and become fragrant.
- Stir in the beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, oregano, and basil. Bring to a simmer, cover it, and cook on low heat for 2.5 to 3 hours until the meat is fall-apart tender.
- Once the short ribs are tender, shred the meat and return it to the pot. Let it simmer for an additional 10-15 minutes to thicken the sauce.
Assembly
- In a separate bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley (if using). Mix until smooth and creamy.
- Preheat your oven to 375°F (190°C). Spread the cheese mixture onto each cooked lasagna noodle, sprinkle with some shredded beef, and roll them up tightly.
- Place the rolled noodles seam side down in a greased baking dish. In a saucepan, heat marinara sauce with olive oil and dried basil, then pour it over the rolls. Finish with remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rolls cool for a few minutes before serving. Garnish with additional parsley for an added touch of color and freshness.
Notes
Consider adding crushed red pepper flakes for a spicy kick. Prepare the short rib filling a day ahead for deeper flavors.