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Deep Dish Beef Short Rib Lasagne
There’s a quiet kind of theatre to a lasagne as it emerges from the oven — the surface bronzed and bubbling, the scent of slow-cooked beef and herbs lingering warmly in the air. This version, made with tender beef short rib, leans fully into indulgence.
Begin by generously seasoning the beef short ribs with sea salt and freshly ground black pepper. In a large Dutch oven, heat the olive oil over medium-high heat and sear the ribs on all sides until deeply caramelised, forming a rich, golden crust. Set aside.
Lower the heat to medium and add the onion, carrot, and celery to the same pot, allowing them to soften slowly until fragrant and translucent. Stir in the garlic and cook briefly, just until aromatic.
Add the tomato purée and cook for a minute or two to deepen its flavour, then pour in the crushed tomatoes and beef stock. Return the short ribs to the pot, nestling them into the sauce along with the thyme and bay leaves. Bring everything to a gentle simmer.
Cover and transfer to a preheated oven at 160°C (325°F), allowing the ribs to braise slowly for 2½ to 3 hours, until the meat is exquisitely tender and falls away with ease.
Remove the ribs from the sauce and shred the meat, discarding the bones. Return the shredded beef to the pot, stirring it back through the rich, reduced sauce. Taste and adjust the seasoning as needed.
To prepare the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly to form a smooth roux. Gradually add the milk, whisking continuously until the sauce thickens to a silky consistency. Add a pinch of nutmeg, season lightly, and stir in Parmesan if desired. Remove from the heat.
Increase the oven temperature to 190°C (375°F) and lightly grease a 9×13-inch baking dish. Spread a thin layer of the ragù across the base.
Layer the lasagne by placing sheets of pasta over the sauce, followed by a layer of béchamel, then a generous spooning of the short rib ragù. Finish with a scattering of Parmesan and mozzarella. Repeat the layers, building depth and richness, and finish with a final layer of béchamel topped with plenty of cheese.
Bake uncovered for 40–45 minutes, until the top is beautifully golden and bubbling at the edges. If needed, cover loosely with foil to prevent over-browning.
Allow the lasagne to rest for at least 15 minutes before slicing, giving the layers time to settle. Finish with a scattering of fresh herbs and serve warm.
A few details make all the difference
01
Get a Deep, Dark Sear on the Short Ribs
Don't rush the browning stage. Allow the ribs to develop a rich caramelised crust before turning them. This creates the deep beef flavour that forms the foundation of the ragù.
02
Braise Low and Slow
Keep the oven at a gentle temperature and ensure the ribs remain partially submerged in the sauce. The long, slow cooking process breaks down the connective tissue, producing exceptionally tender meat and a richer sauce.
03
Let the Lasagne Rest Before Serving
Once baked, leave the lasagne to rest for at least 15 minutes. This allows the layers to firm up, making it easier to slice neatly while giving the flavours time to settle and intensify.
Why this recipe works
Each layer reveals soft ribbons of pasta, a deeply rich ragu, and a velvety béchamel that melts effortlessly into every bite. It’s generous, comforting, and unmistakably made for sharing — the sort of dish that settles proudly at the heart of a long, unhurried Sunday table.
Cook’s notes
The cheese
Use freshly grated cheese for a smoother melt and fuller flavour throughout the dish.
The meat sauce
Prepare the meat sauce a day in advance to allow the flavours to develop more deeply, then assemble and bake when ready.
Lasagne sheets
If using dried lasagne sheets, cook them until just shy of al dente before layering. Alternatively, no-boil sheets work well—just ensure the sauce is generous enough to soften them as it bakes.
To freeze
Assemble the lasagne fully, wrap it well, and freeze for up to 2 months. Bake straight from frozen, allowing additional time in the oven.
Begin by generously seasoning the beef short ribs with sea salt and freshly ground black pepper. In a large Dutch oven, heat the olive oil over medium-high heat and sear the ribs on all sides until deeply caramelised, forming a rich, golden crust. Set aside.
Lower the heat to medium and add the onion, carrot, and celery to the same pot, allowing them to soften slowly until fragrant and translucent. Stir in the garlic and cook briefly, just until aromatic.
Add the tomato purée and cook for a minute or two to deepen its flavour, then pour in the crushed tomatoes and beef stock. Return the short ribs to the pot, nestling them into the sauce along with the thyme and bay leaves. Bring everything to a gentle simmer.
Cover and transfer to a preheated oven at 160°C (325°F), allowing the ribs to braise slowly for 2½ to 3 hours, until the meat is exquisitely tender and falls away with ease.
Remove the ribs from the sauce and shred the meat, discarding the bones. Return the shredded beef to the pot, stirring it back through the rich, reduced sauce. Taste and adjust the seasoning as needed.
To prepare the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly to form a smooth roux. Gradually add the milk, whisking continuously until the sauce thickens to a silky consistency. Add a pinch of nutmeg, season lightly, and stir in Parmesan if desired. Remove from the heat.
Increase the oven temperature to 190°C (375°F) and lightly grease a 9×13-inch baking dish. Spread a thin layer of the ragù across the base.
Layer the lasagne by placing sheets of pasta over the sauce, followed by a layer of béchamel, then a generous spooning of the short rib ragù. Finish with a scattering of Parmesan and mozzarella. Repeat the layers, building depth and richness, and finish with a final layer of béchamel topped with plenty of cheese.
Bake uncovered for 40–45 minutes, until the top is beautifully golden and bubbling at the edges. If needed, cover loosely with foil to prevent over-browning.
Allow the lasagne to rest for at least 15 minutes before slicing, giving the layers time to settle. Finish with a scattering of fresh herbs and serve warm.
Cook’s notes
The cheese: Use freshly grated cheese for a smoother melt and fuller flavour throughout the dish.
The meat sauce: Prepare the meat sauce a day in advance to allow the flavours to develop more deeply, then assemble and bake when ready.
Lasagne sheets: If using dried lasagne sheets, cook them until just shy of al dente before layering. Alternatively, no-boil sheets work well—just ensure the sauce is generous enough to soften them as it bakes.
To freeze: Assemble the lasagne fully, wrap it well, and freeze for up to 2 months. Bake straight from frozen, allowing additional time in the oven.
Cooking mode
Deep Dish Beef Short Rib Lasagne
Begin by generously seasoning the beef short ribs with sea salt and freshly ground black pepper. In a large Dutch oven, heat the olive oil over medium-high heat and sear the ribs on all sides until deeply caramelised, forming a rich, golden crust. Set aside.
Lower the heat to medium and add the onion, carrot, and celery to the same pot, allowing them to soften slowly until fragrant and translucent. Stir in the garlic and cook briefly, just until aromatic.
Add the tomato purée and cook for a minute or two to deepen its flavour, then pour in the crushed tomatoes and beef stock. Return the short ribs to the pot, nestling them into the sauce along with the thyme and bay leaves. Bring everything to a gentle simmer.
Cover and transfer to a preheated oven at 160°C (325°F), allowing the ribs to braise slowly for 2½ to 3 hours, until the meat is exquisitely tender and falls away with ease.
Remove the ribs from the sauce and shred the meat, discarding the bones. Return the shredded beef to the pot, stirring it back through the rich, reduced sauce. Taste and adjust the seasoning as needed.
To prepare the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly to form a smooth roux. Gradually add the milk, whisking continuously until the sauce thickens to a silky consistency. Add a pinch of nutmeg, season lightly, and stir in Parmesan if desired. Remove from the heat.
Increase the oven temperature to 190°C (375°F) and lightly grease a 9×13-inch baking dish. Spread a thin layer of the ragù across the base.
Layer the lasagne by placing sheets of pasta over the sauce, followed by a layer of béchamel, then a generous spooning of the short rib ragù. Finish with a scattering of Parmesan and mozzarella. Repeat the layers, building depth and richness, and finish with a final layer of béchamel topped with plenty of cheese.
Bake uncovered for 40–45 minutes, until the top is beautifully golden and bubbling at the edges. If needed, cover loosely with foil to prevent over-browning.
Allow the lasagne to rest for at least 15 minutes before slicing, giving the layers time to settle. Finish with a scattering of fresh herbs and serve warm.
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