Description
Tender and flavorful Crockpot Thai Short Ribs served with aromatic coconut rice and topped with a fresh cilantro, green onion, peanut, and sesame seed mixture. This dish combines sweet and savory Thai-inspired flavors, slow-cooked to perfection for melt-in-your-mouth meat.
Ingredients
Scale
Short Ribs and Sauce
- 5 pounds bone-in beef short ribs
- Black pepper, to taste
- 4 shallots, halved
- 2 inches fresh ginger, sliced
- 1-3 teaspoons Chinese 5 spice
- 1 cup pomegranate juice
- 1/3 cup tamari or soy sauce
- 1/3 cup Thai chili sauce (see notes for homemade)
Topping
- 1/2 cup chopped green onions
- 2 cups cilantro, chopped
- 1/3 cup chopped roasted peanuts
- 3 tablespoons toasted sesame seeds
- 1 cup pomegranate seeds (optional)
Coconut Rice
- 1 (14 ounce) can coconut milk
- 3/4 cup bone broth or water
- 2 tablespoons ghee or butter
- 2 cups jasmine rice
- Pinch of salt
Instructions
- Prepare the Short Ribs: In the crockpot bowl, season the short ribs with black pepper. Add the halved shallots, sliced ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and Thai chili sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours until the meat is tender and falling off the bone.
- Shred the Meat: Remove the ribs from the crockpot, shred the meat discarding the bones. Drain any excess grease from the sauce, then toss the shredded ribs back into the sauce to coat. Keep warm.
- Prepare the Topping: In a bowl, combine chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. Add pomegranate seeds if using and gently mix together.
- Make the Coconut Rice: In a medium pot, combine the coconut milk, bone broth or water, and ghee or butter. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir to combine, cover, and reduce heat to the lowest setting. Allow rice to cook on low for 10 minutes, then turn off heat completely and let sit covered for 15-20 minutes. Fluff rice with a fork before serving.
- Serve: Plate the coconut rice, top it with the saucy shredded short ribs, and finish with the fresh herb and peanut topping for a vibrant presentation and added texture.
Notes
- Coconut Rice: The coconut rice is rich and fragrant, combining coconut milk with bone broth or water and ghee for a creamy flavor that balances well with the spicy ribs.
- Homemade Sweet Thai Chili Sauce: Mix 1/3 cup honey, 2 tablespoons ketchup, 1-2 tablespoons chili sauce, 2 teaspoons lime zest, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 teaspoons tamari or soy sauce, 1 tablespoon grated ginger, and 1 clove grated garlic in a jar. Shake or stir until blended and use as the chili sauce in the recipe.
- Oven Option: Instead of crockpot, short ribs can be cooked in a covered oven-safe braiser at 325°F for 2 1/2 to 3 hours until tender, following the same seasoning and sauce steps.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 650
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
