Gluten-Free Short Rib Lasagna by Nachocookin

Ingredients

• 6.5 lb bone-in short ribs
• 2 onions, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 6 oz tomato paste
• 1.5 cup red wine
• 56 oz crushed san marzano tomatoes
• 1 cup beef stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 0.5 cup butter
• 0.5 cup gluten-free flour
• 4.5 cup whole milk
• 1 cup nutmeg
• 24 gluten-free oven-ready pasta sheets
• 2 lb mozzarella cheese, shredded
• 1 lb parmigiano-reggiano, grated

Instructions

1. Season short ribs with salt and pepper. Sear in a hot pan with olive oil until deeply browned on all sides; remove ribs.
2. Add onions, carrots, and celery to the pan; cook 6-8 minutes until softened. Stir in garlic and tomato paste, cooking until dark red.
3. Deglaze with red wine, reduce by half, then add crushed tomatoes, stock, thyme, and bay leaves.
4. Return ribs to the pan, cover, and braise at 325°F for 3 hours. Shred meat from the bones and simmer sauce until thickened.
5. For the bechamel: Melt butter in a saucepan, whisk in flour, then slowly stream in milk while whisking until smooth and thick. Season with salt and nutmeg.
6. Assemble by layering ragu base, pasta sheets, ragu, bechamel, mozzarella, and Parmigiano. Repeat for 3 layers.
7. Top with final layer of bechamel and cheese. Bake at 375°F for 40-45 minutes until bubbling and golden.
8. Rest for 30 minutes before slicing to ensure clean layers.