allurmemesrbelong2me: That looks amazing but *damn* that’s a lot of work.
no6pack: Cool zoom on the layering bit, built a fun tension that was resolved nicely with the taste test reaction at the end.
10/10 cinematography
10/10 finished product
1/10 chance that I get my life together and make this
atmosphere325: That short rib sauce looks amazingly delicious…only to play second fiddle to a bechamel cheese sauce.
SpeculationMaster: Reposting because I am making this for my wife, and last post did not have recipe in comments.
**Shortrib Ragu:**
• 8pcs – Shortribs (Meaty)
• 1 – Medium Sized Onion(Diced)
• 1 – Carrot (Diced)
• 2 – Celery stalks (Sliced thin)
• 5 – Garlic cloves (Minced)
• 1 Cup – Red wine (Can be substituted for Stock)
• 1 – 28oz Can Crushed tomato
• 2 Tbls – Fresh basil (chiffonade)
• Salt + Pepper
• 2 tsp – Sugar
**Swiss Truffle Béchamel:**
• 2 Tbls – Butter
• 2 Tbls – All purpose flour
• 3 cups – Milk
• 1 cup – Swiss Cheese
• ¼ cup – Mozzarella cheese
• 2 Tbls – Parmesan Cheese
• 2 Tbls – Truffle oil
• Salt + White pepper to taste
**Pasta Dough:**
• Lasagna sheets, cut into circles
**Have on hand:**
• Chives
• Parmesan cheese
**Directions:**
**Ragu**
• Place stainless steel pot on stove high heat
• Season shortribs with salt and pepper
• Once pot is hot sear shortribs, get some nice colors on all sides
• Once seared remove from heat and throw in onions, celery, carrots, garlic
• Cook this for about 5 minutes on medium heat
• Add shortribs back to pot, add wine, crushed tomato, fresh basil, and sugar
• Stir well and bring to a simmer, once simmering set to low heat and cover
• Will take anywhere from 2:30 – 3 hours for meat to be tender, stir occasionally.
• Once meat is fork tender remove the meat from pot, and shred, place back into ragu and stir.
• Taste ragu and adjust salt and pepper levels if needed
• Cool
**Swiss Truffle Béchamel**
• Place butter in a stainless steel pot, melt on medium heat
• Once melted add flour while whisking
• Whisk in 2 cups of milk (save 1 for later) once flour and butter mix nice and smooth
• Bring to boil
• Once milk mix comes to a boil, place on low heat
• Add Swiss cheese and mozzarella
• Once cheeses are dissolved turn off heat, and add last cup of milk (this will help sauce from breaking)
• Add parmesan cheese, and truffle oil
• Season with salt and white pepper to taste (I use white peeper to make sure sauce stays a pure white)
• Place sauce on trays and freeze (See link below for molds)
**Assembly**
Once you have everything made and on hand, assembly is pretty easy. Line your molds with parchment paper so its easier to remove after baking. To build start with pasta – ragu – parmesan – chives and repeat until you hit height of mold. At this point use a pairing knife to cut out center where your frozen cheese sauce will live. Fill with frozen cheese sauce and continue to layer to desired height, top with mozzarella and parmesan cheese.
**Baking**
Set oven to 375F, bake for about 15-20minutes, top should be nice and golden brown. Once baked remove and let sit for about 10minutes before unmolding. Cheese might stick to mold in bottom so use pairing knife to help out. Sprinkle little chive and enjoy!!
Source: http://www.chefthiagosilva.com/new-page/
mavgemini: I would rather just have a big piece of lasagna with the cheese sauce on top of it but that’s just me
Anebriviel: For a little less effort. Make the components and put them together as a regular lasagna. The molten effect is cool but I don’t feel like the extra work and food waste is worth it. Seems delicious.
speedylee: That was highly entertaining to watch. How long does this process take? It looks really tasty.
GrumpyOlBastard: My taste buds are weak and I would never be able to tell the difference between short rib lasagna and that made with ground beef, so I’d definitely make it the easier way. But other than that, this looks great
gifv-bot: [GIFV link](https://i.imgur.com/FnAbmiH.gifv)
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NewUploader1: Original…
https://www.reddit.com/r/GifRecipes/comments/4fncgr/molten_lasagna_by_chef_thiago_silva/?st=jasmxalb&sh=3baed17e
calvinsmythe: Too much work
nothingbutnoise: How many servings do you get out of this recipe?
ilemi: Thiago Silva as in the football player?
ragerevel: This doesn’t look healthy.
Gangreless: That guy looks almost exactly like the guy I imagined was making this.
GirlNumber20: I want to eat him more than I want to eat that lasagna.
Eat in a sexy way, not eat in a cannibal way.
msminnamouse: Gross
heypayattn: Money shot.
Nbaysingar: Fuck me, those look ridiculously good.
IAMHab: Lol @ cooking fresh basil for 3+ hours. It’s too delicate of an herb for that. Unless you chiffonade or tear it up and sprinkle it on top after everything gets out of the oven, you might as well use the dried variety.
dejco: Ha, I’m European I can get fresh Swiss(person with Switzerland citizenship) to put into lasagna
Edit: I knew making fun of generic USA based cheese term would get me a down vote.
since1859: I don’t get the inclusion of celery and carrots to a lasagna meat sauce. Seems out of place.
