[27 - 27] what's up guys welcome back happy
[27 - 29] mother's day this very special day calls
[29 - 32] for a very special recipe so today i'll
[32 - 33] be showing you how to make these short
[33 - 36] rib lasagna roll-ups but before we do
[36 - 37] that please take a quick second to
[37 - 39] subscribe to the channel make sure you
[39 - 41] hit that bell to enable notifications as
[41 - 42] well alright my friends first things
[42 - 44] first we're gonna get the party started
[44 - 46] with our prep work which begins with the
[46 - 48] mirepoix which is onions carrots and
[48 - 50] celery we're gonna go ahead and peel the
[50 - 51] carrots and cut them into bite-sized
[51 - 53] pieces there's really no right or wrong
[53 - 54] way to do this when you're prepping the
[54 - 56] veggies because we're gonna blend all of
[56 - 57] this together in our sauce a little bit
[57 - 59] later so go ahead and chop them however
[59 - 60] you feel once the carrots are prepped
[60 - 62] we're going to move on to the celery
[62 - 64] chop them into the same size pieces as
[64 - 65] the carrots and then we're going to
[65 - 67] repeat the same steps with the onion as
[67 - 69] well and that is what the fancy folks
[69 - 70] would call a mirepoix so we're going to
[70 - 72] set those veggies aside and take a look
[72 - 74] at our fresh herbs today we'll be using
[74 - 76] some rosemary thyme and bay leaves and
[76 - 78] now for the star of the show take a look
[78 - 79] at these beautiful short ribs we got
[79 - 81] from the butcher i'm gonna season these
[81 - 83] thoroughly with some kosher salt that's
[83 - 85] the only seasoning i'm gonna add right
[85 - 86] now because we're gonna pop these in the
[86 - 88] fridge and let them dry brine for a
[88 - 90] couple hours to allow that salt to
[90 - 91] really penetrate the meat we're also
[92 - 93] gonna sear these at a very high
[93 - 95] temperature and if you add too many
[95 - 97] herbs and spices those have a tendency
[97 - 99] to burn at high heat so we're gonna hit
[99 - 100] them with some salt and add our
[100 - 102] seasonings after the sear as you can see
[102 - 104] here my friends we have the cast iron
[104 - 106] skillet nice and hot i've added a little
[106 - 108] avocado oil and now we're gonna sear our
[108 - 110] short ribs you wanna do this in batches
[110 - 112] that way you don't overcrowd the skillet
[112 - 113] and reduce the temperature in the
[113 - 115] skillet because you want it nice and hot
[115 - 116] so you can get a beautiful crust that
[116 - 118] sear is super important guys it adds
[118 - 120] flavor it adds texture and it makes it
[120 - 122] more visually appealing so even if
[122 - 123] you're using the instapot or the
[123 - 125] pressure cooker like i am today make
[125 - 127] sure you take the time to sear your
[127 - 128] short ribs on all sides and then set
[128 - 130] them aside once you do that we're going
[130 - 132] to go ahead and add our mirepoix to the
[132 - 133] same skillet right before you add the
[133 - 135] veggies make sure that you reduce the
[135 - 136] heat in the skillet you don't want to
[136 - 138] add them when it's too hot because
[138 - 139] they'll scorch and we don't want any
[139 - 141] burnt veggies in our sauce so just go
[141 - 143] ahead and cook them nice and slow we're
[143 - 144] going to start to season here i'm going
[144 - 146] in with my ap seasoning and a little
[146 - 148] extra salt if you don't have my ap
[148 - 150] seasoning you can grab that via the link
[150 - 152] in the description box or just use a
[152 - 154] salt pepper garlic and onion powder
[154 - 156] blend or whatever you like go ahead and
[156 - 157] work that in make sure those veggies are
[158 - 159] getting nice and tender and now we're
[159 - 161] going in with one tablespoon each of
[161 - 164] tomato paste and some dijon mustard give
[164 - 166] that a good mix quick reminder guys that
[166 - 168] all the specific measurements and
[168 - 169] ingredients for this recipe can be found
[169 - 171] in the description box below so don't
[171 - 172] forget to check that out now we're going
[172 - 174] to deglaze the skillet with a dry red
[174 - 176] wine if you don't want to use any
[176 - 178] alcohol in your cooking you can skip the
[178 - 179] wine and just use some beef stock but
[179 - 181] for the rest of us alcoholics we're
[181 - 182] going to deglaze with some wine and pour
[182 - 184] ourselves a glass as well hey it's
[184 - 186] mother's day why not we're also going to
[186 - 188] add some better than bouillon beef base
[188 - 190] this is reduced sodium you can find this
[190 - 191] product in most grocery stores in the
[191 - 193] chicken broth aisle it adds a lot of
[193 - 195] concentrated flavor i highly recommend
[195 - 197] it next we're going in with our beef
[197 - 199] broth or beef stock increase the heat
[199 - 200] and bring that to a boil make sure you
[200 - 202] use your rubber spatula scrape the
[202 - 204] bottom and the sides to ensure nothing's
[204 - 206] sticking and burning and at this point
[206 - 208] we have a fantastic flavorful braising
[208 - 210] liquid that we're gonna add to our insta
[210 - 212] pot or pressure cooker so we've already
[212 - 214] added the liquid now we're going in with
[214 - 215] some crushed tomatoes since we're making
[215 - 217] a lasagna if you were just making short
[217 - 219] ribs you leave the crushed tomatoes out
[219 - 221] of the mix but essentially we're making
[221 - 222] like a short rib ragu that we're gonna
[222 - 225] add to our lasagna so mix in those
[225 - 226] crushed tomatoes taste as you go and
[226 - 228] adjust the flavor to your preference
[228 - 229] going to go ahead and season this with
[229 - 231] some italian seasoning next we're going
[231 - 233] in with about four or five cloves of
[233 - 235] garlic followed by the herbs that we saw
[235 - 237] earlier the rosemary thyme and bay
[238 - 239] leaves and at this point my friends we
[239 - 241] have an entire flavor party going on in
[242 - 243] this pressure cooker we're now going to
[243 - 245] add the short ribs back to the party and
[245 - 247] then get this thing ready to go as you
[247 - 249] can see i'm using an insta pot or a
[249 - 251] pressure cooker today but this can also
[251 - 252] be done in a dutch oven i have a recipe
[252 - 254] for that on the channel as well the
[254 - 256] pressure cooker just reduces the overall
[256 - 258] cook time makes this go a lot faster
[258 - 260] these cooked in about 45 minutes versus
[260 - 262] in the oven it would have took at least
[262 - 263] three hours so while we let the instant
[263 - 265] pot do its thing we're gonna go ahead
[265 - 266] and get our ricotta cheese mixture
[266 - 268] started so in a medium mixing bowl we're
[268 - 270] going to add ricotta cheese plus some
[270 - 272] sour cream one tablespoon of garlic
[272 - 274] paste plus some italian seasoning and
[274 - 275] some all purpose seasoning or you can
[275 - 277] just use a little salt and pepper just
[277 - 279] make sure you taste as you go and adjust
[279 - 280] the flavor to your preference before you
[280 - 282] add the eggs we're also going in some
[282 - 284] red pepper flakes just to add a little
[284 - 286] bit of heat totally optional a little
[286 - 288] parsley for some fresh herb flavor and a
[288 - 290] pop of color and some freshly grated
[290 - 293] pecorino romano cheese or some parmesan
[293 - 295] i'm also going to grate some lemon zest
[295 - 296] in here you're not going to get as much
[296 - 298] acid from the lemon since we're not
[298 - 299] using the juice but that nice pop of
[299 - 301] citrus that you get from the lemon zest
[301 - 302] really cut through some of the richness
[302 - 304] that we have in this recipe so just
[304 - 305] trust me on that one i wouldn't steer
[305 - 307] you wrong once you have your mixture
[307 - 308] right where you want it you want to give
[308 - 310] it one final taste test to make sure the
[310 - 312] flavors are spot on before you add in
[312 - 314] your egg once you add in that raw egg
[314 - 315] you don't want to taste it anymore at
[315 - 317] that point until it's cooked there we go
[317 - 318] we're just going to mix that thoroughly
[318 - 320] until everything is evenly distributed
[320 - 322] like you see right here and then we're
[322 - 324] going to set that aside until we need it
[324 - 326] for our lasagna now my friends we're
[326 - 327] going to make what's called a mornay
[327 - 329] sauce which is basically just a white
[329 - 330] sauce it starts with a roux we're going
[330 - 331] to melt some butter and then we're going
[331 - 333] to add our all-purpose flour we're going
[333 - 335] to mix that around and allow that raw
[335 - 337] flour taste to cook off which takes
[337 - 338] about two or three minutes so just be
[338 - 340] patient with it once you see it start to
[340 - 342] foam up you know you're good to go and
[342 - 343] then we're gonna add in our whole milk
[343 - 345] or half and half again guys all the
[346 - 347] specific measurements and ingredients
[347 - 348] are provided for you in the description
[348 - 350] box below so don't forget to check that
[350 - 352] out i'm to bring that up to a simmer
[352 - 353] gently hit that with the whisk make sure
[353 - 355] it's nice and smooth smoother than a
[355 - 356] three-day weekend as you can see it's
[356 - 358] starting to thicken up after a couple
[358 - 359] minutes once you start to notice that
[359 - 361] the sauce is thickening up it's time to
[361 - 363] add in some cheese today i'm going with
[363 - 365] gruyere cheese which is very traditional
[365 - 366] for this type of sauce we're also going
[366 - 369] to add some grated parmesan cheese we
[369 - 371] have our heat on low you want to stir
[371 - 372] constantly and allow that residual heat
[372 - 374] in the pan to melt the cheese once the
[374 - 376] cheese is melted nicely we're going to
[376 - 378] start seasoning i'm going in with just a
[378 - 380] pinch of nutmeg and some all-purpose
[380 - 381] seasoning we're also going to grate some
[381 - 383] truffle in here because we got our tax
[383 - 385] returns just kidding guys i actually had
[385 - 387] a mornay sauce with truffle up in dc
[387 - 389] when i was out to eat one day and that
[389 - 391] was the inspiration behind this recipe
[391 - 392] so to give that a good mix make sure
[392 - 393] everything everything's coming together
[393 - 395] nicely make sure you taste as you go and
[395 - 397] adjust the flavor to your preference if
[397 - 399] you need a little bit more salt you
[399 - 400] could always add it if it any time it
[400 - 402] gets too thick you could always thin it
[402 - 404] out with a little bit more milk
[404 - 405] we're gonna set that aside until we need
[406 - 407] it later and check on our short ribs
[407 - 409] that look like they are absolutely
[409 - 412] falling apart nice and tender oh man
[413 - 415] this is gonna be good my friends perfect
[415 - 417] for mother's day or any holiday
[417 - 419] really i'd make this any day of the week
[419 - 420] if you're feeling fancy i'm gonna break
[420 - 422] out the hand blender here just because
[422 - 423] it's nice and easy but you could put
[423 - 425] this in any blender you want or a food
[425 - 427] processor we just want that sauce to be
[427 - 428] nice and smooth we're gonna add in some
[428 - 430] heavy cream here and now you can see
[430 - 432] that the ragu sauce is coming together
[432 - 435] beautifully oh man now it's time for the
[435 - 436] fun part we're gonna go ahead and shred
[436 - 438] these short ribs
[438 - 441] look how tender these short ribs are oh
[441 - 442] man you could do it with two forks or if
[442 - 444] it's cool enough you could just do it
[444 - 446] with your hands shreds apart super easy
[446 - 448] nice and tender just the way you want it
[448 - 449] for this recipe try not to eat it all
[449 - 451] before you get it into your sauce that's
[451 - 453] how we're looking once we shred all the
[453 - 455] short rib we're going to add that to our
[455 - 456] sauce before you add the short rib to
[456 - 458] the sauce though guys make sure you set
[458 - 460] some aside for our plating i'll show you
[460 - 462] that here in a minute now my friends
[462 - 463] we're going to roll out our lasagna
[463 - 465] noodles we're gonna hit it with that
[465 - 467] ricotta cheese mixture first and
[467 - 468] foremost and then we're going down with
[468 - 470] that sauce with the short ribs then you
[470 - 473] want to roll it up nice and tight
[473 - 475] oh man tons of flavor in this recipe
[475 - 476] guys i can't wait for you guys to give
[476 - 478] this one a try let me know in the
[478 - 479] comments what you think let me know what
[479 - 482] other recipes you want to see
[482 - 483] if you want to see some more insta pot
[483 - 485] recipes let me know now it's time to put
[485 - 487] your rolling skills to the test i'm
[487 - 489] going to roll them nice and tight
[489 - 491] there we go you want to squeeze as you
[491 - 493] go try not to squeeze out all the
[493 - 495] filling though
[495 - 496] there we go we're doing a pretty good
[496 - 498] job right here
[498 - 499] roll them up they're going to place them
[499 - 501] in a casserole dish that casserole dish
[501 - 503] needs to have a thin layer of sauce at
[503 - 505] the bottom and just repeat that process
[505 - 507] for all of your lasagna roll ups and
[507 - 508] then want to top it with a little bit
[508 - 511] more sauce because why the hell not
[511 - 513] look at that this is way easier than
[513 - 515] regular lasagna just as delicious as
[515 - 518] well but i popped that in 375 degree
[518 - 520] oven uncovered for about 30 to 40
[520 - 522] minutes but not before we hit it with
[522 - 524] some of that shredded gruyere cheese and
[524 - 526] some mozzarella because we're here for a
[526 - 528] good time not a long time might as well
[528 - 530] pile the cheese high
[530 - 531] there it is my friends going into the
[531 - 532] oven until it's golden brown and
[532 - 534] beautiful like so
[534 - 537] say it with me guys looking good going
[537 - 538] down with some fresh chopped parsley for
[538 - 540] a pop of color
[540 - 541] and now we're gonna go ahead and plate
[541 - 543] this up with our red sauce on one side
[543 - 545] and that white mornay sauce on the other
[545 - 547] because we're feeling extra fancy i'm
[547 - 548] working on my plating here guys so
[548 - 550] hopefully you enjoy this
[550 - 551] we're gonna hit it with some grated
[551 - 554] parmesan cheese
[554 - 556] brace yourself for a trademark money
[556 - 558] shot say it with me guys looking good
[558 - 560] there's that fresh chop parsley for a
[561 - 563] and a little extra truffle for some
[563 - 565] razzle dazzle if you got your tax
[565 - 566] returns back make sure you shave a
[566 - 568] little extra truffle on there
[568 - 570] and i'm going in for the taste test i
[570 - 573] cannot wait to dig in here
[573 - 575] moment of truth definitely a fork drop
[575 - 576] recipe let me know what you think in the
[576 - 577] comments make sure you give your boy a
[577 - 579] thumbs up hit that subscribe button and
[579 - 581] the bell to enable notifications and as
[581 - 585] always thank you for your support