Crockpot Thai Short Ribs with Coconut Rice Recipe

If you’re anything like me, you’ll adore this Crockpot Thai Short Ribs with Coconut Rice Recipe because it’s one of those dishes that feels fancy but is actually incredibly easy to make. The tender short ribs soaked in a fragrant, slightly spicy Thai-inspired sauce paired with creamy coconut rice make every bite a comforting little celebration. I love how the slow cooker does all the heavy lifting, so you can walk away and come back to a meal that tastes like you spent hours in the kitchen.

This recipe truly stands out for its balance of flavors and textures — the richness of the beef contrasts beautifully with the fresh herbs, crunchy peanuts, and that hint of sweetness from the pomegranate juice and Thai chili sauce. Whether you’re cooking for a casual family dinner or want to impress guests with minimal effort, this Crockpot Thai Short Ribs with Coconut Rice Recipe is a winner that I’m confident you’ll find yourself making again and again.

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Ingredients You’ll Need

Every ingredient in this Crockpot Thai Short Ribs with Coconut Rice Recipe plays a key role in layering flavors, so I don’t recommend skipping anything. When picking stuff out, fresh ginger and quality tamari really push the dish to the next level, so keep an eye out for those.

• Bone-in beef short ribs: The bones add richness to the sauce, and the meat turns beautifully tender when slow-cooked low and slow.
• Black pepper: Adds a subtle kick and warms the meat.
• Shallots: Milder and sweeter than onions, they melt into the sauce creating a lovely base.
• Fresh ginger: Brings a bright, zesty note essential for the Thai flavor.
• Chinese 5 spice: This aromatic blend adds complexity with notes of star anise, cinnamon, and clove.
• Pomegranate juice: Sweet and tart – trust me, it gives the sauce an irresistible depth.
• Tamari or soy sauce: For that umami saltiness and richness (tamari is great if you want gluten-free!).
• Thai chili sauce: Builds heat and sweetness; you can use my easy homemade version in the notes.
• Green onions: Freshness and crunch in the topping.
• Cilantro: No Thai dish feels complete without that vibrant herbal burst.
• Roasted peanuts: Toasted for extra crunch and nutty depth.
• Toasted sesame seeds: Sprinkle these on top for a subtle nutty aroma that’s so good.
• Pomegranate seeds (optional): They add a juicy pop of sweetness and beautiful color if you want to get fancy.

Variations

I enjoy switching things up depending on the season or what I have on hand, and this Crockpot Thai Short Ribs with Coconut Rice Recipe is super forgiving in that way. Feel free to customize the toppings or heat level to suit your taste buds.

• Spicy Kick: When I want it hotter, I add extra Thai chili sauce or a dash of crushed red pepper flakes to the slow cooker. It’s fantastic if you love a bit of fire!
• Herb Swap: Sometimes I swap cilantro for fresh Thai basil or mint, which gives an entirely fresh twist.
• Nut-Free: I’ve made this dish nut-free by skipping peanuts and sesame seeds, and it still works beautifully — just add a sprinkle of toasted coconut flakes for texture.
• Rice Alternatives: If you want to lighten things up, jasmine rice works best, but cauliflower rice is a great low-carb swap for the coconut rice if you’re watching calories.

How to Make Crockpot Thai Short Ribs with Coconut Rice Recipe

Step 1: Prepare Your Ingredients and Set the Crockpot

Start by seasoning those beautiful bone-in short ribs generously with black pepper—I usually skip salt at this stage because tamari adds enough saltiness later. Toss the ribs into the crockpot with halved shallots, sliced fresh ginger, and a sprinkle of Chinese 5 spice. Pour in the pomegranate juice, tamari, and Thai chili sauce, then cover everything up and set your crockpot to low for about 6 to 8 hours (or high for 4 to 6 hours if you’re pressed for time). This low-and-slow cooking is what makes the ribs so tender they just fall off the bone.

Step 2: Shred and Sauce the Ribs

Once the cooking time is up, carefully remove the ribs and shred the meat, discarding the bones. I usually like to drain off any excess grease from the sauce in the crockpot before tossing the shredded rib meat back in. Stir everything together to get the ribs nicely coated in that luscious sauce and then keep it warm while you prepare the coconut rice and garnish.

Step 3: Make the Coconut Rice

For the coconut rice, combine a can of full-fat coconut milk with bone broth or water and a couple tablespoons of butter or ghee in a pot. Bring it to a low boil, then stir in jasmine rice and a pinch of salt. Cover and reduce the heat to the lowest setting—let it gently steam for 10 minutes, then turn the heat off entirely and let it rest, untouched, for 15 to 20 minutes. Fluff with a fork just before serving. I can’t stress enough how crucial the resting step is for perfectly fluffy rice that soaks up those Thai flavors.

Step 4: Mix the Toppings and Serve

While the rice is resting, toss together chopped cilantro, green onions, roasted peanuts, and sesame seeds in a bowl. If you’re feeling fancy, add some pomegranate seeds for a sweet burst of color and flavor. Serve the tender short ribs over a bed of the coconut rice, generously spoon over the cooking sauce, and sprinkle your fresh herb mixture on top. Trust me, your dinner guests will be begging for seconds!

How to Serve Crockpot Thai Short Ribs with Coconut Rice Recipe

Garnishes

When it comes to garnishing, I always go for fresh cilantro and green onions because their brightness cuts through the rich ribs perfectly. Roasted peanuts add that perfect crunch, and a scatter of toasted sesame seeds gives a lovely nutty aroma. If you want to impress, sprinkle a handful of fresh pomegranate seeds on top—they add a juicy pop and gorgeous color that makes the dish look restaurant-ready.

Side Dishes

While the coconut rice stands as a fantastic side on its own, I love pairing the ribs with a crisp cucumber salad or quick pickled vegetables to add some acidity and freshness. A simple steamed vegetable like broccoli or snap peas adds crunch and balances the richness. If you want a full meal, a side of lightly sautéed bok choy in garlic is my go-to.

Creative Ways to Present

For special occasions, I like serving this dish in individual cast-iron skillets or shallow bowls to keep the ribs warm at the table. Fresh herbs and nuts add beautiful texture, so I pile them on generously right before serving. Adding edible flowers or arranging with colorful pomegranate seeds makes for a stunning centerpiece that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover ribs and sauce in an airtight container in the fridge for up to 4 days—the flavors actually deepen after a day or two! For the coconut rice, I keep it separate in another container to preserve texture. When you reheat, warm the ribs gently on the stovetop to avoid drying out the meat.

Freezing

This recipe freezes beautifully. I freeze the shredded ribs and sauce in freezer-safe bags or containers for up to 3 months. Coconut rice freezes less well, so I usually make fresh rice when reheating. Just thaw ribs overnight in the fridge before warming them.

Reheating

To reheat, I like warming the ribs gently over low heat on the stovetop, adding a splash of water or broth if the sauce has thickened too much. Reheat the coconut rice in the microwave or on the stovetop with a little splash of water or coconut milk to rehydrate it. Fluff with a fork before serving to get that perfect texture back.

FAQs

Final Thoughts

This Crockpot Thai Short Ribs with Coconut Rice Recipe holds a special place in my home cooking because it’s the kind of dish that brings everyone to the table — no stress and all the deliciousness. I always feel like I’m treating myself (and my family) to something a little luxurious without any complicated steps. If you give this a try, I’m confident you’ll love the way the Thai spices, sweet pomegranate, and creamy coconut rice come together in every bite. It’s one of those recipes that I’m excited to share with friends because it never disappoints.

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