Beef Short Rib Ragu Lasagna with Béchamel Sauce
As an Amazon Associate I earn from qualifying purchases.
This Beef Short Rib Ragu Lasagna with Béchamel Sauce is a hearty, slow-cooked meal that’s worth every step. The short ribs are seared then braised until tender, creating a deep, rich sauce that pairs perfectly with creamy béchamel and layers of pasta. It’s a great recipe to make when you want something comforting and a little elevated, especially for a family dinner or special occasion. You can prep the components ahead of time, then just layer, bake, and serve.
Why You’ll Love Beef Short Rib Ragu Lasagna with Béchamel Sauce
- Deep, Rich Flavor: The slow-braised short rib ragu adds layers of savory depth you can’t get from a quick sauce.
- Creamy Béchamel Upgrade: Swapping out ricotta for béchamel gives the lasagna a smooth, velvety texture.
- Make-Ahead Friendly: Both the ragu and sauce can be prepped days in advance, making final assembly much easier.
- Perfect for Special Occasions: This is a showstopper dish that feels impressive without being overly complicated.
- Freezer-Ready: You can assemble and freeze the entire lasagna ahead of time for a stress-free meal later.
Ingredients Needed To Make Beef Short Rib Ragu Lasagna with Béchamel Sauce
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Beef short ribs
- Olive oil
- Crushed tomatoes
- Onion
- Celery
- Carrots
- Garlic
- Kosher salt
- Black pepper
- Tomato paste
- Red wine
- Beef broth
- Dried thyme
- Bay leaves
- Lasagna sheets
- Unsalted butter
- Parmigiano Reggiano
- All-purpose flour
- Whole milk
- Fine sea salt
- Mozzarella cheese
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
Variations, Substitutions, and Tips
- Short Ribs: You can swap short ribs for beef chuck roast or even oxtail if you’re looking for a slightly different flavor. Just make sure to cook until fall-apart tender.
- Wine: No wine? No problem. You can substitute beef broth or use a splash of balsamic vinegar for depth.
- Noodles: This recipe works with regular, oven-ready, or gluten-free lasagna sheets. If using no-boil noodles, make sure your ragu and béchamel have enough moisture to cook them through.
- Cheese: Feel free to play with the cheese topping—mozzarella, provolone, or even a little fontina all melt beautifully.
- Vegetables: Want to sneak in more veggies? Stir in sautéed mushrooms, spinach, or even zucchini to the ragu after the meat is shredded.
- Make Ahead: Both the ragu and béchamel can be made 1–2 days in advance and stored in the fridge. You can even assemble the entire lasagna a day ahead and bake just before serving.
- Freezer Friendly: Assemble the lasagna fully, wrap tightly, and freeze before baking. Bake from frozen at 375°F for 60–75 minutes, or until hot and bubbly in the center.
How To Make Beef Short Rib Ragu Lasagna with Béchamel Sauce
- Sear the short ribs in a large pot until browned, then set them aside.
- Cook the chopped vegetables and garlic in the same pot until softened.
- Add the wine to deglaze the pot, then stir in the tomatoes, broth, herbs, and short ribs.
- Cover and cook in the oven until the meat is very tender.
- Remove the bones, shred the meat, stir in tomato paste, and set the ragu aside.
- In a separate pot, melt the butter and warm the milk, then whisk in the flour to thicken.
- Add salt and cheese to finish the béchamel sauce.
- Layer the lasagna in a baking dish with noodles, ragu, and repeat.
- Pour béchamel on top and sprinkle with mozzarella.
- Bake until bubbly and golden, then let it rest before slicing and serving.
Commonly Asked Questions
Can I Make the Ragu Ahead of Time?
Yes, the short rib ragu can be made 1 to 2 days ahead and stored in the fridge. This actually improves the flavor and makes lasagna assembly much quicker.
What’s the Best Way to Reheat Leftovers?
Reheat individual slices in the oven at 350°F until warmed through or microwave in short bursts. If reheating the whole dish, cover with foil and bake until hot in the center.
Do I Have to Use Short Ribs?
Short ribs add incredible depth, but beef chuck roast or oxtail are great alternatives. Just make sure to cook them until the meat easily shreds.
Can I Freeze the Lasagna?
Yes, you can assemble it fully and freeze before baking. Wrap tightly and bake from frozen, adding extra time until the center is hot and bubbly.
What Type of Noodles Work Best?
You can use regular, oven-ready, or no-boil noodles. Just make sure your sauces are moist enough to cook the noodles through if using no-boil.
How Long Does It Take to Cook the Ragu?
The ragu needs 5 to 6 hours in the oven for the meat to become fall-apart tender. This long cook time is key to building that rich, layered flavor.
Can I Add More Vegetables?
Absolutely. Stir in sautéed mushrooms, spinach, or zucchini after shredding the beef to add extra nutrition and flavor without changing the texture.
Beef Short Rib Ragu Lasagna with Béchamel Sauce
Ingredients
For the Ragu:
- 3 lbs beef short ribs
- 1 tbsp olive oil
- 28 oz canned crushed tomatoes
- 1 large onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3 garlic cloves minced
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp tomato paste
- ½ cup red wine
- 2 cups beef broth or bone broth
- 1 tsp dried thyme
- 2 bay leaves
- 1 box lasagna sheets regular or gluten-free
For the Béchamel Sauce:
- 6 tbsp unsalted butter
- 8 oz Parmigiano Reggiano grated
- ⅔ cup all-purpose flour or 1:1 gluten-free flour
- 3 cups whole milk
- ½ tsp fine sea salt
Topping:
- 1 to 1½ cups shredded mozzarella cheese
Instructions
Make the Ragu
- Preheat oven to 350°F.
- In a Dutch oven, heat olive oil over medium-high heat.
- Sear short ribs on all sides until deeply browned. Do this in batches if needed to avoid overcrowding. Remove and set aside.
- In the same pot, add diced onion, celery, carrots, and garlic. Season with salt and pepper. Sauté for 3–4 minutes until fragrant and softened.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, beef broth, thyme, bay leaves, and short ribs back to the pot. Bring to a low boil.
- Cover the pot and place in the oven. Braise for 5–6 hours, or until the meat is fall-apart tender.
- Remove from the oven.
- Discard bay leaves and shred the beef, removing any bones.
- Stir in the tomato paste and mix until well combined.
Make the Béchamel
- In a saucepan over medium-low heat, combine milk and butter.
- Once the butter is melted and the milk is warm, whisk in the flour.
- Stir continuously until thickened and smooth.
- Add salt and grated Parmigiano Reggiano. Mix until creamy, then remove from heat.
Assemble the Lasagna
- Preheat oven to 375°F (if it’s not already on).
- Spray a 9×13″ baking dish with nonstick spray.
- Begin layering: start with a layer of lasagna noodles, then a layer of ragu. Repeat for 4 total layers, finishing with a layer of noodles on top.
- Pour béchamel sauce over the final noodle layer and spread evenly.
- Top with shredded mozzarella.
Bake
- Bake uncovered for 25–30 minutes, or until the top is golden brown and bubbly.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Short Ribs: You can swap short ribs for beef chuck roast or even oxtail if you’re looking for a slightly different flavor. Just make sure to cook until fall-apart tender.
- Wine: No wine? No problem. You can substitute beef broth or use a splash of balsamic vinegar for depth.
- Noodles: This recipe works with regular, oven-ready, or gluten-free lasagna sheets. If using no-boil noodles, make sure your ragu and béchamel have enough moisture to cook them through.
- Cheese: Feel free to play with the cheese topping—mozzarella, provolone, or even a little fontina all melt beautifully.
- Vegetables: Want to sneak in more veggies? Stir in sautéed mushrooms, spinach, or even zucchini to the ragu after the meat is shredded.
- Make Ahead: Both the ragu and béchamel can be made 1–2 days in advance and stored in the fridge. You can even assemble the entire lasagna a day ahead and bake just before serving.
- Freezer Friendly: Assemble the lasagna fully, wrap tightly, and freeze before baking. Bake from frozen at 375°F for 60–75 minutes, or until hot and bubbly in the center.
Nutrition
This is one of those recipes that takes a little time but pays you back in flavor. The short ribs make the sauce so rich and tender, and the béchamel pulls everything together. It’s definitely a crowd-pleaser and always worth the extra effort. I’d make it again in a heartbeat.