Dishin' It Out: Short Rib Lasagna Rolls

Me and Cory (my hubby) watched Giada De Laurentiis make this dish on tv like 4 months ago and I have been thinking about it ever since. I called Cory at work the other day to tell him I was going to make the rolls for dinner and he said I must be psychic because he was just thinking about them too!
They were a bit time consuming because the meat needs about 3 hours of simmer time, and there's a bit of prep, BUT it was well worth it. I had the parents over for dinner, and they said it was the best lasagna they had ever had. And my dad didn't even question the "green stuff" (aka spinach) inside them!

You need:

Ribs:

2 tablespoons olive oil

2 1/2 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

Filling:

3/4 cup milk

1/2 cup heavy cream

1 1/2 cups grated Pecorino Romano

1 cup shredded mozzarella

1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid

1/4 cup chopped fresh basil

2 cloves garlic, minced

1 teaspoon kosher salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper, plus extra for seasoning

12 lasagna noodles (about 10 ounces)

Butter, for greasing baking dish

1 (25-ounce) jar marinara sauce

1/2 cup freshly grated Parmesan

Olive oil, for drizzling

For the Ribs:
Heat the 2 tbsp of olive oil over med-high heat. Salt and pepper both sides of your ribs. Cook them in the oil for about 4 min each side. (about 4 ribs at a time)

Remove the ribs from the pan, and set aside. Add the onion, rosemary and garlic to the pan and saute until onions are tender.

Turn the heat to high and add the wine. Scrape up the brown bits that stick to the bottom of the pan with a wooden spoon. Add the beef broth and return the ribs to the pan. Turn the heat to low and cover. Simmer for 3 hours.

3 hours later...

Remove the ribs from the pan and let sit about 20 minutes, until they can be handled. Once cooled, remove the bones and using two forks, shred the meat.

For the filling:
In a saucepan bring the milk and whipping cream to a light boil, reduce heat to low. Add the cheeses and stir until smooth. Turn the heat off. Add the spinach, basil, and garlic.