Short Rib Lasagna Rolls

INGREDIENTS

• 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
• 3/4 cup milk
• 1/2 cup heavy cream
• 1 1/2 cups grated Pecorino Romano (6 ounces)
• 1 cup shredded mozzarella (4 ounces)
• 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