Instructions
- Preheat oven to 325°F (160°C).
- Sear Beef short ribs on all sides in a Dutch oven. Remove ribs and set aside.
- Deglaze the pot with Dry red wine, scraping up any browned bits. Add Beef broth, Bay leaf, and Tomato paste. Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours, or until short ribs are fork-tender.
- Shred the short ribs and set aside, reserving the braising liquid.
- Make the Béchamel Sauce: Melt Butter in a saucepan over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes. Gradually whisk in Whole milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with Nutmeg-ground.
- Cook Ramen noodles according to package directions, but slightly undercook them (about 2 minutes less than recommended). Drain well.
- In a bowl, combine Whole milk ricotta cheese, Gruyère cheese, Parmesan cheese, and Egg yolks. Mix well.
- Spread a thin layer of the braising liquid (reduced if necessary) in the bottom of a 9x13 inch baking dish.
- Layer 1/3 of the Ramen noodles over the liquid. Spread 1/2 of the Cheese Mixture over the noodles. Top with 1/3 of the shredded short rib. Drizzle with 1/3 of the Béchamel Sauce.
- Repeat layers: Ramen noodles, Cheese Mixture, short rib, Béchamel Sauce.
- Top with the remaining Ramen noodles and drizzle with the remaining Béchamel Sauce. Sprinkle with extra Parmesan cheese.
- Bake for 30-35 minutes, or until bubbly and golden brown.
