Cannelloni with short-rib ragù

Name: Cannelloni with short-rib ragù
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 6
Ingredients: Dry Cannelloni 14; Beef short ribs 3.33 lbs; Vegetable oil to taste; Carrots finely chopped 2; Onions finely chopped 2; Celery stalk, fine chopped 1; Salt to taste; Tomato paste 2 tbsp; Red wine 2 &frac18; cups; Port wine 0.8 cup; Parmigiano Reggiano PDO cheese grated 1 ¾ cup; Milk 4 ¼ cups; Butter 7 tbsp; All-purpose flour 0.8 cup; Nutmeg to taste; Salt to taste

Difficulty: Difficult
Prep time: 45 min
Cook time: 3 h 15 min
Serving: 6
Cost: High
Note Plus resting time: 2 hours + 10 minutes

PRESENTATION

Recipe by
Cooker Girl

These Cannelloni with Short-Rib Ragù are a modern reinterpretation of traditional Italian cannelloni, inspired by the dishes typically served for a long, relaxed Sunday lunch. While they have the generous layers and comforting richness often associated with lasagna, the filling tells a different story.

Instead of the classic ragù alla Bolognese, these cannelloni are filled with a deeply flavorful ragù made from slow-braised beef short ribs, cooked low and slow in red wine and Port until tender and aromatic. The meat is finely chopped and combined with its reduced cooking juices and Parmigiano Reggiano, creating a filling that is rich, savory, and more intense than traditional meat sauces.

The cannelloni are then layered with a smooth, creamy béchamel sauce, which enhances the structure and adds balance to the bold flavors of the ragù. Once baked, the dish emerges golden and lightly crisp on top, with soft pasta and a luscious interior that recalls the comfort of lasagna while offering a more refined, distinctive character.

Perfect for special occasions or weekend gatherings, these cannelloni celebrate classic Italian techniques with a fresh perspective. Familiar in appearance, yet surprising in flavor.

INGREDIENTS

Pasta: Dry Cannelloni 14

For the filling and ragù sauce: Beef short ribs 3.33 lbs (1.5 kg); Vegetable oil to taste; Carrots 2 - finely chopped; Onions 2 - finely chopped; Celery 1 - stalk, fine chopped; Salt to taste; Tomato paste 2 tbsp; Red wine 2 ⅛ cups (500 g); Port wine 0.8 cup (200 g); Parmigiano Reggiano PDO cheese 1 ¾ cup (200 g) - grated

For the béchamel: Milk 4 ¼ cups (1 l); Butter 7 tbsp (100 g); All-purpose flour 0.8 cup (100 g); Nutmeg to taste; Salt to taste

Preparation

How to prepare Cannelloni with short-rib ragù

To make cannelloni with short-rib ragù, start by preparing the ragù and marinating the meat. Place the short ribs in a bowl and season them generously with salt on all sides 1. Leave the meat uncovered at room temperature for a couple of hours. After about 10 minutes, the meat will appear slightly moist, as the salt draws out moisture through osmosis, but this liquid will then be reabsorbed. After the two hours have passed, pat the meat thoroughly dry with paper towels 2. At this point, place a pot, preferably a cast-iron one, over high heat and add a drizzle of vegetable oil. Once the oil is very hot, add the beef short ribs. Avoid moving the meat too much and sear it well on all sides until deeply browned 3.

Remove the short ribs from the pot and set them aside for the moment 4. Discard some of the excess fat from the pot, leaving about 3 tablespoons in the bottom. Add the finely chopped celery, carrot, and onion 5, season with salt 6, and sauté until softened and lightly golden.

After about 10 minutes, add the tomato paste 7 and let it toast for 2 minutes. Return the meat to the pot, then pour in the red wine and Port wine until the ribs are mostly covered 8. Cover with a lid, leaving a small gap 9, lower the heat, and let the meat braise gently for about 2½ to 3 hours, depending on the thickness of the ribs.

Once the meat is cooked, let it cool slightly in the pot. Put on gloves, then gently pull the meat apart into a bowl, making sure to collect some of the vegetables as well. Set the cooking juices aside. Finely chop the meat with a knife 10 and reduce the cooking juices if needed. Mix some of the reduced juices into the meat 11 and add the Parmigiano Reggiano 12. Adjust seasoning with freshly ground black pepper. The filling is now ready.

Now prepare the béchamel sauce. In a saucepan, melt the butter gently 13, then add the flour all at once 14, along with a pinch of nutmeg and salt 15.

Whisk quickly to form a smooth roux and prevent lumps from forming 16. Gradually add the warm milk a little at a time, whisking constantly 17. Continue cooking, stirring continuously, until the béchamel thickens 18. Do not let it become too thick, as it will continue to thicken further while baking in the oven.

Now assemble the dish. Spread a thin layer of béchamel on the bottom of a rectangular baking dish 19. Using a piping bag, fill the cannelloni with the meat mixture 20, then arrange them in the dish 21.

Cover with another layer of béchamel, add some of the meat cooking juices, more béchamel 22, and a couple of ladlefuls of the ragù 23. Finish the surface with a sprinkling of grated Parmigiano Reggiano and a few small flakes of butter 34.
Bake in a conventional oven at 355°F (180°C) for 40–45 minutes. Once ready, let the cannelloni rest at room temperature for 5 minutes, then serve.

How to store

The assembled, unbaked cannelloni can be covered tightly and stored in the refrigerator for up to 34 hours. Once baked, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat baked cannelloni in the oven at 325°F (160°C), covered with foil, until heated through. Add a spoonful of milk or béchamel if needed to restore creaminess.

Advice

Salting the short ribs a couple of hours ahead enhances flavor and helps achieve a deeper, more even browning during searing. When searing the meat, avoid moving it too much. A good Maillard reaction is key to a rich, complex ragù.

The reduced cooking juices are very concentrated, add them gradually to balance moisture and flavor without overpowering the dish.

A short resting time after baking helps layers set, making the cannelloni easier to portion and more cohesive on the plate.

For the translation of some texts, artificial intelligence tools may have been used.