Lasagna Roll Ups with Short Ribs
Lasagna Roll Ups with Short Ribs are a fun twist on traditional lasagna and it's easy to prepare. Slow cooked beef ribs create a tender filling rolled up in pasta and covered with a creamy cheese sauce.
Ingredients
SHORT RIBS
- 4 lbs beef short ribs
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 14 oz whole peeled tomatoes (chopped)
- 1 cup red wine
- 2 tablespoons grainy mustard
- 2 cups beef broth
PASTA
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- pinch of nutmeg
- 6 lasagna noodles
- 1 cup fontina cheese (shredded)
Instructions
- 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 béchamel 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.
Barbara's Notes + Tips
- Choose your favorite cabernet or other red wine to add to the sauce and then enjoy the rest with dinner.
- When cooking the pasta, cook a few more than you need as some might break while cooking and it's hard to make a roll with only ½ a noodle. Remove the pasta while it is still a little firm and rinse with cold water to keep them from sticking together.
- Remove the toothpicks before serving.
- You can freeze this after baking, just let it cool and cover tightly with plastic wrap and then aluminum foil. Reheat in the oven. You can also freeze this before you bake it, just let it come to room temperature before baking.
- To reheat leftovers, you can warm in the microwave or heat covered in the oven at 350º for 10-15 minutes.
Nutrition
Calories: 748kcal | Carbohydrates: 34g | Protein: 56g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 847mg | Potassium: 1253mg | Fiber: 2g | Sugar: 8g | Vitamin A: 590IU | Vitamin C: 8mg | Calcium: 286mg | Iron: 6mg
