Short Ribs Lasagna

Short Ribs Sauce

• 1 tbsp neutral oil
• 3 pounds short ribs
• Salt
• 1 large onion
• 1 carrot
• 1 celery stalk
• 4 garlic cloves
• 1/4 cup tomato paste
• 1 tbsp dried red chillies
• 1/2 cup red wine
• 1 L beef stock
• 1 can tomato sauce

Pasta (1 dough ball)

• 2 cups 00 flour (300g)
• 2 large eggs
• 7 egg yolks

Assembly

• Thin mozzarella slices
• Parmesan
• Parsley

Directions

• Sauce: Cover the short ribs in salt and sear on all sides in neutral oil, then remove from the pot.
• In the same pot, cook the chopped onion, carrot and celery over medium heat until they build some colour.
• Add the garlic, tomato paste and dried red chillies and cook for 5 minutes.
• Deglaze with the red wine, then add the tomato sauce.
• Add the beef stock and bring to a simmer, then return the meat to the pot. Cook on low with the lid on for at least 2.5 hours. Once tender, shred the meat and mix it back into the sauce (season to taste; go easy on salt if your stock is salty).
• Pasta: Make a flour well and combine with the eggs and yolks. Knead until you get a soft, uniform dough ball. Divide into 4 and pass through a pasta machine (or roll thin by hand).
• Assembly: Spread a layer of sauce in the bottom of a baking pan. Add a lasagna sheet, then sauce and mozzarella; repeat the layers to the top and cover with parmesan.
• Cover with foil and bake at 400F for 30 minutes. Remove the foil and broil until golden and crispy. Garnish with parsley.

From Danny Huynh on Instagram.