Short Ribs CRISPY Lasagna, WOW!

Step 1

Start by seasoning the short ribs with salt, freshly ground pepper and garlic powder. Then toss them in the smoker @275°F for 2 hours. Once done take them out and bag them up for sous vide. Cook the short ribs sous vide @185°F / 85°C for 24 hours.

Step 2

Moving to the béchamel sauce, in a pan melt 2 tbsp of butter then add 4 tbsp of all purpose flour. Mix and cook the flour all the way through until it starts to smell like dough. Then while continuing to mix add 2 cups of milk, keep mixing so that the sauce can thicken up. Once it reaches your desired consistency, finish by seasoning with salt and pepper to taste.

Step 3

Boil your lasagna for 8 minutes then take them out and pat them dry. Fry them in the oil @375°F and let them sit in the oil without touching them for about 1 minute. Then flip them as needed until nice and crispy.

Step 4

Once your short ribs are done take them out of the bag, remove all the bones and then shred up the meat. Now to assemble your lasagna, in a deep baking tray add your crispy pasta, followed by some of the short rib, cheese, marinara and bechamel sauce, then topped with the lasagna. repeat these steps until all of the ingredients are used up.

Step 5

Then just place it in the oven to melt up the cheese and your CRISPY LASAGNA is done, ENJOY!