Description
These Crockpot Thai Short Ribs with Coconut Rice offer tender, flavorful beef ribs slow-cooked to perfection in a savory and slightly sweet pomegranate and Thai chili sauce, served over fragrant coconut-infused jasmine rice and topped with a crunchy, fresh herb and peanut garnish.
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 homemade version in notes)
Herb and Nut Garnish
- 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)
- 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
Coconut Rice
Instructions
- Prepare Ribs and Cook in Crockpot: Season the short ribs with black pepper and place them in the crockpot. Add halved shallots, sliced ginger, and Chinese 5 spice. Pour the pomegranate juice, tamari or soy sauce, and Thai chili sauce over the ribs. Cover the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours until the ribs are tender.
- Shred Ribs and Prepare Sauce: Once cooked, shred the ribs, discarding the bones. Drain any excess grease from the sauce in the crockpot, then toss the shredded ribs back into the sauce. Keep warm until serving.
- Make the Herb and Nut Garnish: In a bowl, combine chopped cilantro, green onions, chopped roasted peanuts, and toasted sesame seeds. Add pomegranate seeds if using for an extra pop of flavor and texture.
- Prepare Coconut Rice: In a medium pot, combine coconut milk, bone broth or water, and ghee or butter and bring to a low boil. Stir in jasmine rice and a pinch of salt. Cover, reduce heat to the lowest setting, and cook for 10 minutes. Turn off the heat and let the rice sit, covered, for an additional 15 to 20 minutes without lifting the lid. Fluff the rice with a fork before serving.
- Serve: Serve the shredded short ribs and sauce over the coconut rice and top with the herb and nut mixture for a complete, flavorful meal.
Notes
- Coconut Rice: Use full-fat coconut milk for rich flavor. The resting time is critical for perfectly fluffy rice.
- Homemade Sweet Thai Chili Sauce: Combine 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 well before use.
- You can alternatively cook the short ribs in the oven at 325°F for 2 1/2 to 3 hours covered until tender and falling off the bone.
- If desired, add pomegranate seeds to the garnish for a burst of sweetness and color.
Nutrition
- Serving Size: 1 serving (approx. 6 oz ribs with 1 cup rice)
- Calories: 650
- Sugar: 10g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
