Make Model Meals at Home: Short Rib Zucchini Lasagna – Model Meals National

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Short Rib Zucchini Lasagna

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You know how we feel about the beauty of our food here at Model Meals. Everything has to be perfect down to the final ingredient. The first ingredient is just as important as the last ingredient. We love to garnish as we know that eating with your eyes is a pretty serious thing. We don't have the privilege of plating it perfectly in your home but we can always take the time to source and prepare the most beautiful of nature's ingredients. 
When we discovered Urban Produce we were jumping for joy! Tiny things are cute, and getting to add an array of tiny, beautiful micro greens to our finished dishes was getting us all excited. So excited in fact, that we begged Danielle to let Janell and Chef Tony visit their operation right here in Irvine to see how these cuties grow.
What they are doing over there is pretty cool. The Urban Produce High Density Vertical Growing System (HDVGS) was developed as a sustainable alternative to traditional agriculture, utilizing advanced agriculture technologies in a controlled environment. (Because science.) The produce rotates in the building giving all the plants equal light and air distribution. The automated system delivers the proper amount of water, and nutrition exactly when needed. The process greatly increases growing efficiency and significantly reduces costs. Drop that at your next party.
It makes us feel so good to support innovative businesses that are changing the world of agriculture in a positive way. It also makes us feel good to share one of our most beautiful and delicious Whole30 creations with you. 
Serves 6
*use organic ingredients whenever possible*
For short rib:
3 lbs beef short rib
1 yellow onion, diced
1 shallot, minced
3 garlic cloves, minced
1/4 cup red wine vinegar
8 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
salt and pepper, to taste
For lasagna and sauce:
1 lb zucchini
3 cans crushed tomato
1 TBSP red wine vinegar
3 - 4 cloves minced garlic
1/2 chopped onion
fresh herbs of choice
1 cup cashews, soaked overnight
olive oil
For the short rib:
Salt the short ribs on both sides, then, in a dutch oven over medium heat with avocado oil drizzled in, brown each side of the ribs for 30 seconds. Remove short ribs and set aside. In the seared drippings, add onions and shallots and cook for 2 minutes. Then add garlic for 30 seconds. Add the red wine vinegar, beef stock, and some salt and pepper. Remove from heat, add the short ribs back into the pot along with the sprigs of thyme and rosemary. Scrap the bottom of the pan to release any bits stuck to the bottom. Once it has cooled, place mixture into refrigerator and let the meat marinade in the braise liquid for up to 24 hours.
After it has marinated, set the oven to 325*. Place dutch oven on stove and bring liquid to a boil. Once boiling, put lid on and place dutch oven in the oven. Cook for 2.5 - 3 hours, until meat is falling off the bone. Once you have removed the dutch oven from the oven, leave the lid on and let rest for 30 minutes.
For lasagna filling:
Heat oven to 350 degrees.
Remove meat from bones, and place meat in an oven safe dish. Pour one can of the tomato sauce into the pan and throw in a few vegetables from your fridge. We use carrots and celery.
For the tomato sauce: Heat 1 TBSP olive oil in a sauté pan over medium heat. Sauté onion and garlic until translucent. Add 2 cans of tomato and red wine vinegar to pan. Reduce by half, salting along the way.
For the cashew cream: Drain and rinse cashews. Place cashews into a high speed blender along with 1 - 2 TBSP olive oil. Blend on low/medium until desired consistency. 
Using a mandolin, slice zucchini to about 1/4 inch thick pieces. 
Preheat oven to 350 degrees. Lightly oil an 8x8 glass pyrex baking dish. Lay zucchini down in an even layer on the bottom of the pan. Place pulled short rib on top of zucchini. Pour your desired amount of tomato sauce on top of the beef. Lay out another layer of zucchini. Top with small dollops of cashew cream. Bake in the oven for 15-20 minutes. 
Remember to garnish!

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