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Short Rib Ragu with Pappardelle
Indulge in the hearty, homestyle flavor and upscale presentation of Chef John DeLucie's pappardelle with short rib ragu from his restaurant Ambra. This classic Italian dish features rich short rib, slow-cooked until falling apart-tender with tomatoes, carrots, onions, and celery, creating a rich and robust sauce. The addition of white wine adds depth and complexity to the flavors. Served over wide pappardelle noodles, this pasta dish is sure to satisfy your cravings for a warm and comforting dinner.
Nutritional facts
Protein
43g
Carbs
74g
Calories
760
Fat
34g
Ingredients
American Grana Cheese, Veg, Tomatoes, Whole, Canned, Italian, Canola and Olive Oil Blend, Carrots, Rosemary, Celery, Beef Short Ribs, Tomato Paste, Garlic, Onion, Red Wine, Kosher Salt, Black Pepper, Thyme, Green Onion, Pappardelle, Canola Oil
Reviews
4.5
Based on 383 reviews
Alayna Bowser · 04/17/25
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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