Slow Cooker Braised Short Ribs with Swiss Chard and Pancetta over Garlic Fettuccini

Slow Cooker Braised Short Ribs with Swiss Chard and Pancetta over Garlic Fettuccini 4.67/5 (3 votes)

This dish is both light and filling. Sounds like an oxymoron, but it's true. Hearty beef with a sauce of flavorful yet light pan juices, stacked atop a bed of simple sautéed char and subtly garlic fettuccini; then topped off with salty pancetta and a bit of parmesan. A symphony of flavors on a fork.

Slow Cooked Short Ribs with Swiss Chard and Pancetta



  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless beef short ribs
  • 3 tablespoons butter
  • 1 cup onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 leek, white parts thinly sliced
  • 1 cup beef stock
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 bunch Swiss chard, chopped
  • 4 ounces pancetta, chopped
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese


  1. Season ribs with salt and pepper.
  2. Heat butter in a heavy skillet.
  3. Add short ribs and brown on all sides.
  4. Transfer the ribs to a slow cooker.
  5. Add onions, garlic, and leek to the skillet. Cook until onion is tender. Transfer to the slow cooker.
  6. Add wine, stock, tomato paste, and Worcestershire sauce. Give it a good stir, cover, and cook on low for 6-7 hours.
  7. About 20 minutes before serving, crisp pancetta in a skillet over medium high heat. Once crisp, transfer to a plate and reserve.
  8. Add a bit of oil the skillet. Once it begins to shimmer, add chard and cook until wilted. Season with salt and pepper to taste.
  9. Transfer the short ribs to a bowl. Separate into bitesized pieces with a fork and drizzle with pan juices.
  10. Serve ribs over pasta. Top with Swiss chard, and pancetta.
  11. Ladle pan juices over pasta and sprinkle with parmesan.

Nutritional Information

Per Serving: Calories 721 Fat 38 Sat Fat 16 Sodium 1913 Carbs 12 Sugars 5 Fiber 2 Protein 69.

Garlic Butter Fettuccini



  • 8 ounces fettuccini
  • 3 tablespoons butter
  • 2 cloves garlic, minced or pressed
  • kosher salt and pepper, to taste


  1. Cook pasta according to package direction.
  2. Drain.
  3. Add butter and garlic to the pot. Let cook for a minute or two and then return pasta to the pot.
  4. Toss to coat completely, season with salt and pepper, and serve.

Nutritional Information

Per Serving: Calories 241 Fat 10 Sat Fat 5 Sodium 76 Carbs 31 Sugars 0 Fiber 0 Protein 6.


KID NOTE: The chard was not well received. But they did great with the pasta and meat. I added a couple of carrot sticks to the plate.

VEGETARIAN TIP: Skip the meat. Add mushrooms to the onions and leeks. Instead of slow cooking, cook on the stovetop with remaining ingredients until mushrooms are tender.

GLUTEN MODIFICATIONS: Use gluten free Worcestershire and brown rice pasta.


  1. threadgill08 says:

    When is the beef stock used?

  2. demokat says:

    We used the gluten free modification. My kids loved the “round crispy bacon”! ??

  3. Rachie3879 says:

    The store didn’t have short ribs so we used chuck roast; it tasted great. Also, it turns out none of us like Swiss chard – so will use a different veg next time :)!

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