Smoked Beef Short Rib & Burrata Lasagna

Chef Ryan Clark makes the perfect lasagna for a large crowd! Flavorful lasagna made with ground short ribs, spices and Italian tomatoes.


  • 1 package (16 ounces) lasagna noodles
  • 1 tablespoon canola oil
  • 8 ounces burrata cheese, sliced

Smoked Short Rib Ragu:

  • 1-1/2 pounds Ground Beef Short Ribs, lean
  • 2 pounds bone-in beef short ribs, smoked
  • 1 tablespoon canola oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seed
  • salt and pepper, to taste
  • 1 small yellow onion, chopped
  • 4 garlic cloves, thinly sliced
  • 2 cans (28 ounces each) crushed tomatoes
  • 4 cups beef stock
  • 1/2 cup fresh basil leaves, torn

Ricotta & Burrata Mixture: 

  • 1 container (15 ounces) whole milk ricotta cheese
  • 1 egg
  • 8 ounces burrata cheese, chopped
  • 4 ounces shredded Parmesan cheese (about 1/2 cup)
  • 1 teaspoon fresh grated nutmeg
  • salt and pepper, to taste
  • 4 cups whole milk shredded mozzarella cheese


  1. Bring a large pot of water to a boil; add lasagna noodles. Turn off the heat and allow noodles to slowly cook for 10 minutes, stirring occasionally.  Remove from the pot and place on lightly oiled baking sheet.
  2. Preheat oven to 325°F. Lightly oil a 13x9-inch baking dish. Spread 1/2 cup short rib ragù in bottom of dish. Top with 4 noodles, arranged in a single layer. Spread 1/2 burrata mix, 1 cup mozzarella cheese, 3/4 cup ragù and thin layers of sliced short rib. Repeat for three more layers; on top layer place  the lasagna noodles, 1 cup burrata mixture and remaining ragù.
  3. Cover with foil; bake 25 minutes. 
  4. Remove the foil; top lasagna with sliced burrata. Bake, uncovered an additional 20-25 minutes or until cheese has caramelized.
  5. Cool slightly before serving. Alternately, you can cool completely, cut and re-heat.

Smoked Short Rib Ragu:

  1. In a large saucepan heat the canola oil over medium heat.  Add the ground beef, red pepper, fennel, salt and pepper. Cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. 
  2. Once ground beef is browned add onions and garlic; sweat until tender.
  3. Add tomatoes, beef stock, smoked short ribs and basil. Bring to a simmer and cook slowly 45 minutes or until reduced and short ribs are tender and thickened slightly. Remove the short ribs from the pan; cool slightly.
  4. Taste and season sauce, if needed. Reserve for the lasagna.
  5. Remove bones and any fat from short ribs. Slice thinly across the grain; reserve for the lasagna.

Ricotta & Burrata Mixture  

  1. In a medium bowl, whisk together, the ricotta cheese and egg until smooth. Fold in burrata and Parmesan cheeses. Season with nutmeg, salt and pepper.
  2. Reserve the mix and mozzarella cheese for the lasagna.


Nutrition information per serving, 10 servings: 664 Calories; 33.0 g Total Fat (17.0 g Saturated Fat; 0.2 g Trans Fat; 1.8 g Polyunsaturated Fat; 9.0 g Monounsaturated Fat); 131 mg Cholesterol; 614 mg Sodium; 46 g Total Carbohydrate; 3.6 g Dietary Fiber; 16.0 g Total Sugars; 13.0 g Added Sugars; 44.0 g Protein; 564.0 mg Calcium; 5.5 mg Iron; 705.0 mg Potassium; 0.4 mcg Vitamin D; 0.4 mg Riboflavin; 8.9 mg Niacin; 0.3 mg Vitamin B6; 2.2 mcg Vitamin B12; 361.0 mg Phosphorus; 5.7 mg Zinc; 52.0 mcg Selenium; 94.7 mg Choline

Chef Ryan Clark