Friday, July 29, 2011

Short Rib Lasagna Rolls

Hello everyone and welcome to Food Star Friday!

I am very excited about starting a new chapter of Bobbi's Kozy Kitchen and I hope you enjoy it. I know I love cooking different chef's recipes because it not only keeps me on my toes, but it helps me to think outside my own box and learn new ways of doing things.

Today's recipe is Short Rib Lasagna courtesy of Giada De Laurentiis. This recipe was one that aired on her Father's Day episode and she said that this was one of her husband Todd's favorite dishes. I watched her make it and it looked so good that I had to try it. I didn't want to do the same old thing for Father's Day, I wanted something different. Since my father loves Italian food and Kevin loves short ribs so it seemed like a match made in heaven to me.

This recipe does take some time since you have to cook the ribs low and slow to get them as tender and juicy as possible. So that to me is the only set back. But this wasn't just a regular weekday meal. That is when my Rachael Ray alter ego comes out and I want things cooked quick with as little stress and time as possible. This was Father's Day so it was well worth it! I am sorry the picture isn't very good, I can tell you the lasagna WAS! When I served it there was barely a possitive ID check, I mean it! I had to pull my hands back and make sue all my fingers were there! So I would say this one was a hit, don't you think so?

Please make sure to leave me a comment and let me know what you think about Food Star Friday.


Short Rib Lasagna Rolls


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
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4-inch) sprigs fresh rosemary
2 cups red wine
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 sauces
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

For the ribs:
In a large dutch oven or heavy bottomed stock pot, 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 peppe. 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 t he bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring mixture to a boil. Reduce 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 to cool enough to handle, about 20  minutes. Discard 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 boil over high heat. Add the pasta and cook until just tender but still firm t 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 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 remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

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