For some reason, I am on a béchamel kick. Maybe it’s because everyone loves anything with béchamel. I’ve made my favorite Lasagne with béchamel and then Kentucky Hot Browns, and now manicotti with short ribs. This was a fun way to make a wonderful take on lasagna. You need to give yourself some time because the short ribs need to cook for a couple of hours, but it’s not like you have to watch them. Just set the time and come back in 21/2 hours. I started these after breakfast one Saturday and assembled them and then all I had to do was bake them before dinner. You could definitely prep these the day before.
Of course the beef ribs were fabulous cooked in wine and tomatoes. While beef ribs can have a lot of fat on them, after they have cooked, you can skim the fat off the broth they cooked in and remove any when you shred the beef. The recipe I followed had you roll the lasagna noodles lengthwise and then cut them into segments. I just couldn’t get mine to work that way, so I rolled them end to end and propped them next to each other in a baking dish. They were perfect.
You might be asking where the béchamel comes in. Well, you place it on the bottom of the pan and then on top of the lasagna rolls. Then bake until the sauce is slightly golden and serve them with a few spoonfuls of the delicious broth.
I secured my rolls with a skewer to keep them together while backing and just removed them before serving. These were just amazing. Everyone loved them and there were no leftovers. We still have some cool days ahead to enjoy this hearty dish.
Slightly adapted from Perpetually Hungry
Short Rib Manicotti
- Yield: 4 1x
- Category: Entree
- SHORT RIBS
- 4 lbs beef short ribs
- 1 yellow onion , diced
- 4 cloves garlic, minced
- 14 ounce can whole peeled tomatoes, chopped
- 1 cup red wine
- 2 tablespoons grainy mustard
- 2 cups beef broth
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- pinch nutmeg
- 6 lasagna noodles
- 1 cup fontina cheese, shredded
- Preheat oven to 325º. Salt and pepper ribs on all sides.
- Coat the bottom of a large dutch oven and heat over medium high heat. Add ribs and sear on all sides until brown, about 10 minutes. Remove from pan.
- Add onions and garlic to the hot pan and cook for 3-4 minutes until translucent. Add tomatoes, wine and mustard and bring to a boil. Add the ribs back to the pan and cover with beef broth. Cover and place in oven for 2 and ½ hours.
- Remove ribs from the sauce and let sit until cool enough to handle. Shred the ribs removing any fat. Place the pan of sauce in the refrigerator for a few minutes to allow the fat to rise to the top. Remove fat from the top and add 2 cps of the sauce to the bowl of shredded short ribs. Reserve the remaining sauce to serve with the manicotti.
- SAUCE: Melt butter in a medium saucepan over medium heat. Add flour and whisk until incorporated and golden, about 3-4 minutes. Heat milk in the microwave so that it is slightly warm. Add slowly to the flour mixture, whisking until it comes to a boil and begins to thicken. Remove and season with salt, pepper and nutmeg.
- Cook the pasta until pliable but not cooked completely. Let cool slightly so that you can handle it.
- To assemble, place a layer of the sauce over the bottom of a baking dish. Work with one lasagna noodle at a time. Place some of the shredded ribs down the length of the pasta and sprinkle with cheese. Roll up and secure with a toothpick. Set each upright on top of the sauce in the prepared pan and continue with the remaining pasta. Sprinkle with cheese and the rest of the béchamel sauce. Cover with tin foil.
- Bake at 375º for 40 minutes. Remove cover and bake an additional 10 minutes until the cheese is bubbly. Serve with the reserved tomato sauce.
- Adapted slightly from Perpetually Hungry