ASIAN SHORT RIB LASAGNA
Chunks of fall-apart tender slow cooker short ribs are layered between wonton wrappers, white cheddar cheese, and creamy béchamel sauce.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Follow this Asian Short Rib recipe to cook 3 pounds of short ribs in the slow cooker or the oven.
- Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle.
- Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.
- Add 2 tbsp cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for about 15 minutes until the sauce is thick.
- Meanwhile, pull the short rib meat from the bones and shred it into strips; discard bones and any pieces that are super fatty. (If assembling the lasagna later in the day, or in a couple of days, put the meat into an airtight container and store in the refrigerator.)
- Combine the shredded short rib meat with the sauce, stirring to coat the meat in the sauce.
- HowToSection Make the Lasagna: Array
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