Braised Short Rib: Season short ribs with salt and pepper. Sear in a Dutch oven until browned on all sides. Add thyme and bay leaf. Cover with beef broth and simmer for 3-4 hours, or until fork-tender. Shred the meat.
Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in milk until smooth. Simmer until thickened, about 5-7 minutes. Stir in sherry, Parmesan cheese, and nutmeg. Season with salt and pepper.
Sauté Shallot, Garlic, and Mushrooms in a pan until softened.
Cook Ramen Noodles according to package directions. Drain well.
In a 9x13 inch baking dish, layer half of the Ramen Noodles, half of the shredded Short Rib, half of the Sautéed Vegetables, and half of the Béchamel Sauce. Sprinkle with Gruyere and Fontina Cheese.
Repeat layers: Ramen Noodles, Short Rib, Sautéed Vegetables, Béchamel Sauce, and Gruyere/Fontina Cheese.
Top with Parmesan Cheese.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
2 lbs900 gBeef Short Ribs
6 packages280 gFresh Ramen Noodles
4 tbsp60 mLButter
4 tbsp60 mLAll-Purpose Flour
4 cups950 mLWhole Milk
1/2 cup120 mLDry Sherry
1/4 cup60 mLGrated Parmesan Cheese
1/4 tsp1.25 mLNutmeg - grated
1 cup115 gGruyere Cheese - shredded
1/2 cup60 gFontina Cheese - shredded
1/4 cup30 gParmesan Cheese - grated
1100 gShallot - minced
2 cloves6 gGarlic - minced
1 cup100 gCremini Mushrooms - sliced
2 sprigs6 gThyme
1 bay leaf2 gBay Leaf
Saltto taste
Black Pepperto taste
Equipment
Dutch Oven
9x13 inch Baking Dish
Large Pot
Saucepan
Skillet
Instructions
Braised Short Rib: Season short ribs with salt and pepper. Sear in a Dutch oven until browned on all sides. Add thyme and bay leaf. Cover with beef broth and simmer for 3-4 hours, or until fork-tender. Shred the meat.
Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in milk until smooth. Simmer until thickened, about 5-7 minutes. Stir in sherry, Parmesan cheese, and nutmeg. Season with salt and pepper.
Sauté Shallot, Garlic, and Mushrooms in a pan until softened.
Cook Ramen Noodles according to package directions. Drain well.
In a 9x13 inch baking dish, layer half of the Ramen Noodles, half of the shredded Short Rib, half of the Sautéed Vegetables, and half of the Béchamel Sauce. Sprinkle with Gruyere and Fontina Cheese.
Repeat layers: Ramen Noodles, Short Rib, Sautéed Vegetables, Béchamel Sauce, and Gruyere/Fontina Cheese.
Top with Parmesan Cheese.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
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