In just 2 hours and 30 minutes, this comforting Giada Short-Rib Lasagna is ready to be savored. Featuring tender short ribs, creamy Pecorino Romano, and melted mozzarella, this dish is packed with rich, deep flavors. Perfect for a cozy dinner, it’s a true Italian classic that’s worth every bite!

Recipe Ingredients

For the Short Ribs:

• 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

For the Cheese Sauce:

• 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

For the Lasagna Assembly:

• 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 Short Ribs:

1. Heat the pot: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2. Season and sear the ribs: Season the short ribs with 2 teaspoons of salt and 1 teaspoon of black pepper, then brown them in the pot for about 4 minutes per side until deeply golden brown.
3. Remove and set aside: Transfer the browned short ribs to a plate.

Build the Braising Base:

1. Cook the aromatics: In the same pot, add the onion, smashed garlic, and rosemary sprigs. Season with a pinch of salt and cook for 5 minutes, stirring occasionally, until the onion softens.
2. Deglaze the pot: Pour in the red wine and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot.
3. Braise the ribs: Add the beef broth, then return the short ribs to the pot. Cover and simmer on low for 2½ to 3 hours, or until the meat is fall-apart tender.
4. Remove the short ribs from the pot: Let them cool slightly, then shred the meat into bite-sized pieces (about 2¼ cups shredded meat). Discard the bones and rosemary sprigs.

Make the Cheese Sauce and Cook the Lasagna:

1. Heat the milk and cream: In a medium saucepan over medium heat, add the milk and heavy cream. Stir occasionally and heat until just warm (do not let it boil).
2. Melt the cheeses: Reduce heat to low and gradually add the Pecorino Romano and mozzarella cheese, whisking until melted and smooth.
3. Stir in aromatics: Add the chopped kale, basil, and minced garlic. Stir until combined and remove from heat. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

Assemble, Bake and Serve:

1. Preheat the oven: Set to 400°F (200°C).
2. Prepare the baking dish: Butter a 9 × 13-inch glass baking dish and spread 1 cup of marinara sauce on the bottom.
3. First layer: Lay 3 lasagna noodles over the marinara sauce. Spread ⅓ of the cheese sauce mixture, then sprinkle with ⅓ of the shredded short ribs. Repeat for two more layers, finishing with the last portion of cheese sauce and short ribs.
4. Top with marinara and Parmesan: Spoon the remaining marinara sauce over the top layer, then sprinkle with ¼ cup grated Parmesan cheese and drizzle with olive oil.
5. Bake the lasagna: Place the dish in the oven and bake for 25 minutes, or until golden and bubbling.
6. Rest before serving: Let the lasagna sit for 10 minutes before slicing.

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