Giada’s Short Rib Lasagna

Ingredients

• 2 tablespoons olive oil
• 2½ pounds beef short ribs
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 onion, roughly chopped
• 4 cloves garlic, peeled and smashed
• 2 4-inch sprigs fresh rosemary
• 2 cups red wine, such as Pinot Noir
• 2 cups beef broth
• 1½ cups milk
• 1 cup heavy cream
• 1½ cups (6 ounces) grated Pecorino Romano cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 small bunch Tuscan kale, ribs removed and chopped
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 12 uncooked lasagna noodles (about 10 ounces)
• Butter for greasing the baking dish
• 1 25-ounce jar marinara sauce
• 1/2 cup freshly grated Parmesan cheese
• Olive oil for drizzling