Short Rib Lasagna Rolls

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Delicious!! I did not fine the recipe difficult at all, time consuming because the ribs cook for 2 1/2 hrs., used shreeded cheese. The flavors are so delicious!! Can't wait to make it again. I also had 14 rolls out of the meat, used extra sauce on the side for those that like a lot of sauce. Gave a dish to a friend and her husband loved it. Thanks for the special Lasagna.

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Feeling ambitious, I made this lasagna and Giada's marinara - an incredible duo! Sure, time consuming to make, but worth the effort. I am picking up more ingedients to make again as there are but two rolls left and this family wants more! Note regarding the marinara - a little bland and needs adjusting but a good start, and although I minced the veges, I ended up using my immersion blender to smooth out the marinara. Another note - you cannot use fresh mozzarella for this dish. Sorry, you'll have to use the "processed" kind which will melt into the cream mixture. This dish is definitely company worthy. Love it!

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Very tasty. I cooked the short ribs last night and assembled the lasagna today. My husband love it....he recommened adding some mushrooms and onions to the meat mixture next time. All in all, I'll be making this again.

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The lasagna was good, the beef ribs are especially good even without the lasagna.

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Made this for the ex and kids! Time consuming but worth the effort.. The stock left over is gold.. Just need an idea in how to use it. Texture is so different than a usual lasagna dish, you have to chew more which means you really get the flavors. Thanks Giada for a great dish for fathers day! Plus a sneeking more veggies in aspect for the kids. Loved it!

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Guess what kids, mozzarella does not melt! I bought a $5 ball fresh and did everything according to the recipe and the cheese sauce was only a gummy, stringy mess. I had leftover short rib meat and added the other ingredients only because I had worked for hours on it! It is mounded in the noodles and I vow to cook it this time, but never again.

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This came out really good and would be great for feeding a crowd. I would suggest making it ahead because you have to cook the short ribs for at least 3 hours. I only ended up with about 9 rolls yet the recipe says it makes 12. I also used half bone-in ribs and half boneless to reduce some of the fat but I still had over 2 cups of meat. Overall, it was very good and I will make it again.