In just 2 hours and 30 minutes, this comforting Giada Short-Rib Lasagna is ready to be savored. Featuring ground beef, short ribs, lasagna noodles, ricotta cheese, and mozzarella cheese, this dish brings a rich burst of flavor. Perfect as a dinner, it’s quick, simple, and oh-so-delicious.

Recipe Ingredients

• 2 tablespoons extra-virgin olive oil
• 2¼ pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1 onion, coarsely chopped
• 4 garlic cloves, smashed and peeled
• 2 (4-inch) fresh rosemary sprigs
• 2 cups red wine, such as pinot noir
• 2 cups beef broth
• 1¼ cups milk
• 1 cup heavy cream
• 1¼ cups (6 ounces) freshly grated Pecorino Romano cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 small bunch of Tuscan kale, ribs removed, leaves chopped
• ¼ cup chopped fresh basil leaves
• 2 garlic cloves, minced
• 12 lasagna noodles (about 10 ounces)
• Butter, for greasing the baking dish
• 3¼ cups marinara sauce, homemade or 1 (25-ounce) jar
• ¼ cup freshly grated Parmesan cheese
• Extra-virgin olive oil, for drizzling

How To Make Giada Short-Rib Lasagna

Brown the Ribs

1. Brown the Ribs: Season the ribs with 2 teaspoons salt and 1 teaspoon pepper, then cook in a pot for about 4 minutes on each side until brown.
2. Soften the Onion: Add the onion, garlic, and rosemary to the pot, season with salt and pepper, and cook for 5 minutes until the onion is translucent and soft.
3. Deglaze the Pot: Increase the heat to high, add the wine, and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pot.

Braise the Ribs

1. Simmer the Ribs: Add the beef broth to the pot, cover, and cook for 2½ to 3 hours, until the meat is very tender.
2. Shred the Meat: Remove the ribs, let cool, then shred the meat into 2-inch-long pieces to yield approximately 2¼ cups shredded meat.

Prepare the Filling

1. Combine the Cheeses: Add the Pecorino Romano and mozzarella cheese to the pan, whisk until melted and the sauce is smooth.
2. Add the Aromatics: Stir in the kale, basil, and garlic.

Assemble the Lasagna

1. Prepare the Baking Dish: Preheat the oven to 400°F, butter a 9 × 13-inch glass baking dish, and spread 1 cup of marinara sauce in the bottom.
2. Build the Layers: Lay 3 noodles over the marinara, spread one-third of the filling mixture, and sprinkle with one-third of the shredded short ribs. Repeat for 3 layers.
3. Top and Bake: Spoon the remaining marinara sauce on top, sprinkle with Parmesan cheese, drizzle with olive oil, and bake for 25 minutes.

Recipe Tips

• Enhance Flavor: To elevate the flavor of your short-rib lasagna, try browning the short ribs in a mixture of butter and olive oil, which creates a rich, caramelized crust on the meat and infuses the dish with a deep, savory flavor.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator, allowing the flavors to meld together beautifully and making it perfect for a stress-free dinner party or special occasion.
• Ingredient Swap: For a unique twist, substitute the traditional lasagna noodles with zucchini noodles or ‘zoodles,’ which not only reduce the carb count but also add a delightful freshness and texture to the dish, pairing beautifully with the rich short ribs.
• Creamy Bechamel: To ensure a silky, lump-free bechamel sauce, whisk constantly over low heat, gradually adding the heavy cream and Parmesan cheese, which helps to emulsify the sauce and gives it a luxurious, velvety texture.
• Presentation Matters: To create a show-stopping presentation, top your short-rib lasagna with a sprinkle of microgreens or chopped fresh parsley, adding a pop of color and freshness to the dish, making it perfect for a dinner party or special occasion.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Chimichurri Sauce
• Giada Chocolate Pistachio Tart
• Giada Oatmeal With Olive Oil And Oranges