Tonight we celebrated Father’s Day early because, as mentioned in my dessert post for tonight, the next few days will be busy and we’ll be spending the whole weekend at home with our parents and Mike’s siblings.
After my run this morning I did a fun round of P90X kickboxing (or Kenpo, as Mr. Horton calls it) and since I’ve done it SO many times, I really only need to watch the DVD for guidance. And so, while Kenpo plays on Keira’s portable DVD player, Giada plays on the big T.V. behind it. Tony Horton on mute. Giada on loud. Now that’s more like it.
Now, I’m not a fan of Giada’s recipes. I’ve tried making her dishes before in the past and I always find myself adding something here or subtracting something there. Her recipes to me are never just right. She’s more entertaining for me than she is an inspiration. This morning was a different story. She made short rib lasagna rolls that looked a-maz-ing. I had never been more genuinely intrigued by her before. There I was, counting reps, kicking and punching the air, and all the while drooling over this dish she so effortlessly is whipping up before my eyes.
That right there did it for me. After some breakfast and morning cartoons with the goofball we headed to the grocery store to pick up everything I needed to replicate these short rib lasagna rolls for the Bear’s special Father’s Day dinner.
I cut the original recipe in half since it was only meant to feed Mike and me so here’s exactly what I used..
1 tbsp. olive oil
1.5 pounds beef short ribs
2 tsp. kosher salt plus extra for seasoning
1/2 onion, chopped
2 cloves garlic, peeled and smashed
A couple pinches of rosemary
1 cup red wine
1 cup beef broth
1/3 cup milk
1/4 cup heavy cream
3/4 cups grated Pecorino Romano
1 cup shredded mozzarella
1/2 packet (10-ounce) frozen spinach, thawed, drained and squeezed of excess liquid
2 tbsp. chopped fresh basil
1 clove garlic, minced
1 tsp. kosher salt plus extra for seasoning
1/4 tsp. freshly ground black pepper plus extra for seasoning
6 lasagna noodles
1/2 jar of your favorite marinara sauce
1/4 cup grated Parmesan
Olive oil for drizzling
For the ribs:
1. In a large Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat. Season the ribs with 1 tsp. salt and 1/2 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside.
2. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes.
3. Increase the heat to high, add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours.
4. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat.
For the filling:
1. 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.
2 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.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.
4. Place an oven rack in the center of the oven and preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish with cooking spray.
5. Spread 1/2 cup marinara sauce in the bottom of the prepared baking dish. Lay noodles flat on a dry work surface and Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle.
6. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 6 lasagna rolls.
7. Spoon the remaining marinara sauce on top and sprinkle with Parmesan.
8. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.
Hot and sizzling finished product straight from the oven!
I naturally paired this with Mama Roy Salad which happened to compliment it oh so deliciously well.
All the flavors blended beautifully together... melted in my mouth.
First words out of my husband’s mouth post-first bite: “Out of this world.”
Chew. Chew. Swallow. Breathe.
“This is like restaurant good.”
Chew. Chew. Chew. Chew. Breathe. Swallow.
“Are you going to become a chef now?”
Need I say more?
And so, to all the dads out there in the world who miiiiiight just be reading this: Here’s to you, Dads. Happy (early) Father’s Day.