Rolls Royce
Ribs:
2lbs- beef short-ribs boneless
3 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, thinly sliced
1 6oz can of tomato paste
2 cups of red wine or beef broth
2 cups of water
Salt and pepper to taste
Filling:
8 oz heavy cream
8oz chopped spinach (frozen packet thawed and water squeezed out)
8 oz of shredded mozzarella
2 tablespoons of pecorino cheese, grated
Salt and pepper to taste
1lb of lasagna noodles (cooked and drained)
1 quart of prepared tomato sauce
Season ribs with salt and pepper. Heat olive oil over medium-high heat and brown on all sides. Remove ribs. Sauté onion and garlic for 1-2 minutes. Add wine, water, tomato paste and bring to a boil. Add ribs back to pot, cover and place in pre-heated 350 degree oven for 2 1/2 hours.
In small sauce pan, warm heavy cream and stir in mozzarella, pecorino cheese until melted. Then stir in spinach. Salt and pepper to taste. Set aside. When ribs are done (disregard liquid) and fork shred the rib meat, combine well with the cream mixture.
Lay lasagna noodles out and distribute the mixture evenly among them. Roll up and place in sauced baking tray seam side down. Top each roll with additional sauce and sprinkle of additional grated cheese. Bake in 350 degree oven for approximately 30 minutes.
Larry tips: Save the rib cooking liquid for another day and use it as a sauce for gnocchi or your favorite pasta. Make the cream mixture and cook lasagna noodles when the ribs are cooling off before shredding.