Fifty Shades of Retirement: Beef Flanken Rib Lasagna

I first discovered this recipe in a Bon Appetit Magazine Short Rib Lasagna Recipe | Bon Appétit while I was student teaching many years ago. I was very intrigued and of course I stole the magazine from the Teacher's Lounge. I didn't have a chance to try it until I played 'camp cook' at my mom's during her re-roofing in 2014. My brother-in-law and his sons were so much more proficient and agile as they scaled mom's house to finish the job, they really didn't want me up there. No offense taken. As my part to this job, I became the chef for daily meals. They worked hard for 3 days, and I fed them well. I chose this one somewhere in there and they loved it.

This recipe is still very much lasagna, but with a beef flavor. The beef short ribs (flanken) can be a bit tricky to find, but you can. They are referred to as flanken or crosscut beef short ribs. It is time consuming, but in the end, unbelievably delicious. I found some beautiful flanken ribs at my favorite HEB store. This recipe is very work intensive, but in the end so well worth it. It will take about 4:30 start to finish.

5 fresh thyme sprigs

1 tablespoon chopped fresh thyme

2 fresh rosemary sprigs

2 fresh parsley sprigs

1 Turkish bay leaf

1/2-ounce dried porcini mushrooms

1 cup boiling water

4 pounds meaty beef short ribs

1 cup all-purpose flour

4 tablespoons olive oil, divided

4 medium carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

2 tablespoons tomato paste

2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel)

2 1/2 cups low-salt beef broth

6 garlic cloves

5 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1/2 teaspoon freshly grated nutmeg

2 cups freshly grated Parmesan cheese

lasagna sheet noodles, cooked

Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni, trim excess cheesecloth. Set bouquet garni aside. Place mushrooms in heatproof bowl. Add 1 cup boiling water; cover and let stand until mushrooms soften, about 20 minutes, then chop mushrooms. Reserve mushroom soaking liquid.

Meanwhile, preheat oven to 325°F. Sprinkle ribs with salt and pepper. Place flour in medium bowl. Dredge ribs in flour, shaking off excess; place on rimmed baking sheet. Reserve flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook ribs until browned on all sides, about 6 minutes per batch. Return ribs to baking sheet. heat remaining 2 tablespoons oil in heavy large pot over medium heat.

Browning ribs

Simmering Mirepoix

Add carrots, celery, and onion; cook until softened, stirring often, about 10 minutes. Stir in chopped mushrooms. Sprinkle 1 tablespoon reserved flour over vegetables. Add tomato paste; stir until tomato paste begins to brown on bottom of pot, about 1 minute. Add wine and stir until almost all liquid is absorbed, scraping up any browned bits, about 1 minute. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Bring to boil; reduce heat and simmer until reduced by about 1/3, stirring often, about 7 minutes. Add beef broth, garlic, and bouquet garni. Return to boil. Return ribs to pot, arranging meat side down in single layer.

Roasted Ribs trimmed of the bone

Cover pot: place in oven and braise ribs until very tender, about 2 /1/4 to 2 1/2 hours. Transfer ribs from pot to rimmed baking sheet to cool. Discard bouquet garni. Shred beef; discard bones. This is pretty easy as the meat darned near falls off the bone. Return meat to sauce. Season sauce to taste with salt and pepper. Stir in chopped thyme. Cool slightly.

Simmering Bechamel Sauce

For Bechamel Sauce use 1/2 teaspoon freshly grated nutmeg, 2 cups freshly grated Parmesan cheese, butter in heavy large saucepan over medium heat. Add flour or corn starch; whisk until smooth. Cook until light golden brown, whisking frequently, about 6 minutes. Add milk; bring to boil, whisking constantly. Return heat to low and stir. Season béchamel to taste with salt and pepper. Do not let this burn or score in the pan. Cook lasagna noodles per directions. Preheat oven to 375°F. Butter or PAM baking dish. Spoon 1 ladle meat sauce over bottom of dish; spread in thin layer. Sprinkle cheese over.

Layering noodles, meat sauce, Bechamel, and Cheese

Arrange lasagna noodles over to cover (noodles may overlap slightly). Drizzle 1 cup béchamel over noodles, spreading in even layer; sprinkle cheese over. Spread meat sauce over evenly. Repeat with noodles, béchamel, cheese, and meat sauce till exhausted. Cover with remaining noodles. Spread remaining béchamel over noodles. Sprinkle remaining cheese over, garnish with chives or parsley. Bake lasagna uncovered until edges are bubbling and top is golden brown in spots, about 45 minutes. Let rest 10 minutes. This was so good we ate on it for 2 days and still froze some leftovers. I dedicate this one to my nephew, Jamie Dikih.