Name: Short Rib Lasagna
Prep time: 1 minutes
Total time: 5 hours
Yield: 8 to 10 Servings
Ingredients: 5 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme; 2 fresh rosemary sprigs; 2 fresh parsley sprigs; 1 Turkish bay leaf; 1/2 ounce dried porcini mushrooms; 1 cup boiling water; 4 pounds meaty beef short ribs; 1 cup all purpose flour; 4 tablespoons olive oil, divided; 4 medium carrots, chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 2 tablespoons tomato paste; 1/2 cup ruby Port; 2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel); 2 1/2t cups low-salt beef broth; 6 garlic cloves, peeled; 5 tablespoons unsalted butter; 1/4 cup all purpose flour; 3 cups whole milk; 1/2 teaspoon freshly grated nutmeg; 2 cups freshly grated Parmesan cheese; 18 5 3/4x3 1/2-inch sheets no-bake lasagna noodles (from two 9-ounce packages); Cheesecloth

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