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Short Rib Lasagna
Nb persons: 10
Yield:
Preparation time:
Total time:
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| Short Rib Sauce: | |
| 5 | fresh thyme sprigs |
| 1 tbl | fresh thyme |
| 2 | fresh rosemary sprigs |
| 2 | fresh parsley sprigs |
| 1 | Turkish Bayleaf |
| 1/2 ounce | dried porcini mushrooms |
| 1 cup | boiling water |
| 4 pounds | beef short ribs |
| 1 cup | flour |
| 4 Tbl | olive oil, divided |
| 4 | carrots, medium chopped |
| 2 stalks | celery, chopped |
| 1 | onion, medium chopped |
| 2 Tbl | tomato paste |
| 1/2 cup | ruby port |
| 2 cups | dry red wine |
| cab, alternative | |
| a | zin, alternative |
| 2 1/2 cups | low-salt beef broth |
| 6 cloves | garlic, peeled |
| Lasagna: | |
| 5 Tbl | unsalted butter |
| 1/3 cup | flour |
| 3 cups | whole milk |
| 1/2 tsp | fresh grated nutmeg |
| 2 cups | fresh grated parmesan cheese |
| 18 sheets | no-bake lasagna noodles |
See Pasta Perfect from Bon Appetit for instructions
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