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We tried this recipe for the first time today and FABULOUS.
I seem to have originally downloaded it from Serious Eats, but the URL is now resolving to a generic lasagna recipe collection on the site, so presumably they took it down for reasons that make sense to them.
I couldn’t find the full recipe on a non-sketchy site with a quick search so I present it here under the cut for posterity.
It takes about 3-3.5 hours total, but most of that is in the oven. When you take it out of the oven, before you put the pasta in, it will seem too liquid-y. Don’t make the call to reduce it until after the pasta cooks as it thickens it up a lot. Also the lemon zest in the cheese topping mix is primo: don’t leave it out.
(If you’re not a seasoned cook, “boneless short ribs” are usually just chuck roast cut in rib shapes, and you can sub that in with impunity.)
( Read more... )
I seem to have originally downloaded it from Serious Eats, but the URL is now resolving to a generic lasagna recipe collection on the site, so presumably they took it down for reasons that make sense to them.
I couldn’t find the full recipe on a non-sketchy site with a quick search so I present it here under the cut for posterity.
It takes about 3-3.5 hours total, but most of that is in the oven. When you take it out of the oven, before you put the pasta in, it will seem too liquid-y. Don’t make the call to reduce it until after the pasta cooks as it thickens it up a lot. Also the lemon zest in the cheese topping mix is primo: don’t leave it out.
(If you’re not a seasoned cook, “boneless short ribs” are usually just chuck roast cut in rib shapes, and you can sub that in with impunity.)
( Read more... )
