Short Rib Lasagna Rolls

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I have made this dish several times and each time it is delicious. I use the extra cheese sauce to top off the dish mixed with a tablespoon of tomato paste.

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Delicious!!!

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This is the most nontraditional and tastiest lasagna I have ever eaten. I followed the recipe exactly and it was wonderful! Giada has this classic Italian style that noone could ever duplicate. I wish I could make this every day, definitely worth the labor.

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This is my first time making a dish that involves lasagna. I was a bit nervous making it but I did! It was so good that I ate it the next day. I put in extra short ribs because i want it to be super hearty and fulfilling for my family. They were so proud of me and my boyfriend (who usually cook was impressed thanks Giada. You made me so confident in cooking that i am going to keep on doing it!!!!

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Crowd pleaser!

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FABULOUS!!!!!!!!!!
After browning the ribs, I used the crock pot and cooked them for 5 hours....unbelievably rich, tender and falling off the bone. The filling required more milk and cream than the recipe called for, I just eyeballed it...maybe a quarter cup more of each. I served it at a small dinner party, and got RAVES! No leftovers.
A long process, but well worth it.

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While it was a lot of work, the results were outstanding!!!! This was the best lasagna I have ever had. Started the ribs about 11 am, and served at 6 pm to absolute raves by my four guests.

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Made thus today for a picky 5, and 4 year old. They both loved it. Own fairly picky when it comes to lasagna but this twist is worth the effort. Giada, as usual great job, great flavor. Thank you much.

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Saw this on her show and since it's her husband's favorite meal it must be delicious! I used a Sweet Red Wine as opposed to a stronger red wine. I also used a shredded parm, cheese to top instead of grated. Worth the time.

My entire family (spouse, kids age: 15 & 8 loved it and went back for seconds. I had to hurry up and snag a piece for a friend for work the next day to try. I had had short ribs before and they were a tad tough and fatty. These were so very tender and the cooking liquid really flavored these well. The fat just came right off and was easy to get rid off. I would go use the salt more sparingly next time. It wasn't very salty just a little more than I normally would use. I would use a small pinch to season the meat as the pecorino romano cheese & parm cheese has salt as well. VERY good dish. I will definitely make this over & over again. It would be great if you have company coming.

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If you are a real meat-lover you will probably enjoy this dish. My husband thought the lasagna rolls tasted like beef bracciole, which he loves (and which are actually easier to prepare. But relative to other recipes for lasagna rolls or lasagna, I don't believe this recipe is worth the effort. Very labor-intensive.
I followed the suggestion of viewers who made the short ribs a day in advance; that did help. I made 1 1/2 recipes and the filling was the perfect amount for 18 nicely-stuffed rolls.