Jun 09 2026
Restaurants›Vora Restaurant European›Short Rib Ragu Recipe

Short Rib Ragu Recipe

Inspired by Vora Restaurant European
Time4h
Serves4

slow braised short rib, house made sausage, mushrooms, cherry tomatoes, marinara, pappardelle noodles

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Ingredients

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Meats

Vegetables

Pasta

Sauces

Method

Preparation

  1. 1

    Sear the Short Ribs

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

  2. 2

    Cook the House-made Sausage

    In the same pot, add the ground pork and cook until browned, breaking it apart with a spoon, approximately 5-7 minutes. Remove and drain excess fat if necessary.

  3. 3

    Sauté Vegetables

    Add chopped onions and minced garlic to the pot. Sauté until translucent, about 3-4 minutes. Then add sliced mushrooms and halved cherry tomatoes. Cook for an additional 5 minutes until the mushrooms are softened.

Braising

  1. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5 minutes.

  2. 5

    Add Marinara and Short Ribs

    Stir in the marinara sauce, dried oregano, and dried basil. Return the seared short ribs to the pot, ensuring they are submerged in the sauce.

  3. 6

    Braise the Ragu

    Cover the pot with a lid and reduce the heat to low. Let it braise for 2-3 hours until the short ribs are tender and easily shredded.

Cooking the Pasta

  1. 7

    Cook the Pappardelle

    In a large pot of salted boiling water, cook the pappardelle noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Serving

  1. 8

    Combine and Serve

    Once the short ribs are tender, shred the meat in the sauce. Toss the cooked pappardelle noodles in the ragu sauce and serve hot, garnished with fresh herbs if desired.

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