Short Rib Lasagne Part 1

Making the short rib sauce for the short rib lasagne for tomorrow. Once it has braised for a couple of hours, I’ll reduce it some more, shred the meat, add chopped thyme and cool it down. It’s layered with béchamel, noodles and a little Parmesan, then baked. I like to pour a little more red wine on top to reduce down as it bakes.

This is for my stepmother Irene’s birthday. I made it for her 60th birthday party, and she’s requested the same menu again for her birthday this year. Love making food for people, especially when it makes an occasion even more memorable!


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