Monday, July 23, 2012

Short Rib Lasagna Rolls - How to Make Short Rib Lasagna Rolls

The Lebanese Food Kitchen, the home of tasty Lebanese food, invites you to try  Short Rib Lasagna Rolls - How to Make Short Rib Lasagna Rolls  . Enjoy our collection of traditional Lebanese food Recipes and learn how to make  Short Rib Lasagna Rolls .

Total Time: 4 hr 15 min
Prep 40 min
Inactive 20 min
Cook 3 hr 15 min

Yield: 4 to 6 servings

Level: Intermediate

Ingredients


Ribs:


2 tablespoons olive oil

2 1/2 pounds beef short ribs
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4-inch) sprigs fresh rosemary
2 cups red wine, such as pinot noir
2 cups beef broth

Filling:


3/4 cup milk

1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6 ounces)
1 cup shredded mozzarella (4 ounces)
1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (about 10 ounces)
Butter, for greasing baking dish
1 (25-ounce) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

Directions


For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).


For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.


Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.


Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.


Recipe courtesy Giada De Laurentiis

Show: Giada at Home Episode: Dad's Day




More Lebanese Food Recipes: 

Veal with Paprika Recipe 
Lebanese Meat-Stuffed Pitas (Arayes) - How to Make Lebanese Meat-Stuffed Pitas (Arayes)  
Spicy Beef Kebabs Recipe - How to Make Spicy Beef Kebabs
Pistachio Baklawa 

Light Lentil Soup with Minced Beef

Stuffed Cabbage with Vegetables and Beef Steak 
 

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