I absolutely love sharing this Crockpot Thai Short Ribs with Coconut Rice Recipe because it’s one of those dishes that feels luxurious but is really effortless to make. When I first tried it, I was blown away by how tender and flavorful the short ribs become after slow cooking in that tangy, spicy, and slightly sweet sauce. It’s perfect for those weekends when you want a hands-off dinner that tastes like you spent all day in the kitchen.
What makes this Crockpot Thai Short Ribs with Coconut Rice Recipe stand out is the balance of bold flavors with that creamy coconut rice on the side to mellow everything out. Whether you’re feeding your family or hosting friends, I promise this dish wins rave reviews every time. Plus, the prep is quick, and your slow cooker does all the heavy lifting while you get to relax.
Why You’ll Love This Recipe
- Set It and Forget It: Thanks to the crockpot, you can prepare it in minutes and walk away while it slowly becomes melt-in-your-mouth tender.
- Rich, Layered Flavors: The pomegranate juice, tamari, and Chinese 5 spice create a beautiful complexity that feels special but is actually quite simple.
- Great Crowd-Pleaser: This recipe serves six generously, making it ideal for family dinners or small gatherings.
- Balanced With Coconut Rice: The subtle sweetness and creaminess of coconut rice perfectly offset the bold ribs, creating a well-rounded meal you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Crockpot Thai Short Ribs with Coconut Rice Recipe brings a unique element, working together to create a harmonious explosion of flavor. When shopping, pick fresh ginger and shallots for vibrancy, and don’t substitute the tamari if you can help it—it really boosts the umami notes.
- Bone-in beef short ribs: The bones add richness and flavor, plus the meat becomes incredibly tender during slow cooking.
- Black pepper: Freshly ground is best for a subtle kick.
- Shallots: Milder and sweeter than onions, they add delicate aromatics here.
- Fresh ginger: Adds warming spice and brightness—always peel and slice thinly for even cooking.
- Chinese 5 spice: This blend brings that signature warm depth with star anise and cinnamon notes.
- Pomegranate juice: Sweet and slightly tart, it balances out the savory elements beautifully.
- Tamari or soy sauce: Tamari’s my favorite here since it’s gluten-free and richer, but soy works too.
- Thai chili sauce: It gives a perfect mild heat; I’ve included a homemade version in the notes if you want to try it fresh!
- Green onions: For fresh, crunchy texture.
- Cilantro: Bright and herbaceous to lighten the dish.
- Roasted peanuts: Add crunch and a nutty finish—don’t skip them!
- Toasted sesame seeds: They bring a lovely toasty aroma and extra texture.
- Pomegranate seeds (optional): They add bursts of juice and beautiful color if you want to dress it up.
Variations
I like to keep this recipe pretty faithful because the flavor combo just works so well, but I’m all about tweaking it based on what you have or your preferences. Feel free to adjust the heat level or swap out herbs depending on the season.
- Spice it up: I once added extra Thai chili sauce, and my family went crazy for the extra kick—just be sure to balance it with a little more pomegranate juice.
- Herb swap: If you’re not a fan of cilantro, fresh basil or mint work well too and offer a slightly different herbal note.
- Meat alternative: Tried it with boneless short ribs once, and while it worked, the bones definitely add extra richness and help keep everything moist.
- Make it gluten-free: Just use tamari instead of soy sauce, and you’re set.
How to Make Crockpot Thai Short Ribs with Coconut Rice Recipe
Step 1: Prep and Season Your Short Ribs
Start by seasoning those beautiful bone-in short ribs generously with black pepper. I don’t add salt here right away since the tamari will bring some saltiness later. Then, place the ribs in the bottom of your crockpot and scatter the halved shallots and sliced ginger over the top, sprinkling the Chinese 5 spice evenly. This layering helps infuse every bite with warmth and aromatic flavors.
Step 2: Pour Over the Sauce and Cook Low and Slow
Mix the pomegranate juice, tamari, and Thai chili sauce and pour it right over the ribs and aromatics. Cover your crockpot and set it on low for 6-8 hours or high for 4-6 hours. I recommend the low setting because it makes the meat incredibly tender, and the flavors have more time to meld together. Plus, the slow cooking means you can start this in the morning and have dinner ready when you walk in the door.
Step 3: Shred and Toss the Ribs in Sauce
Once the ribs are falling-off-the-bone tender, remove them from the crockpot and carefully shred the meat, discarding the bones. I like to drain any excess grease from the sauce before tossing the shredded ribs back in; this keeps the dish rich but not heavy. Keep everything warm until you’re ready to serve.
Step 4: Make the Fresh Herb and Nut Topping
In a small bowl, combine chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. If you’re going fancy, stir in some pomegranate arils for pop and crunch. This mixture adds incredible fresh texture and bursts of flavor that contrast perfectly with the tender ribs.
Step 5: Serve Over Creamy Coconut Rice
I highly recommend pairing these ribs with coconut rice—the silky softness really balances the spice and tang of the meat. Simply cook jasmine rice with coconut milk in place of part of the water, and you’ll instantly elevate this meal. Spoon the saucy ribs over the rice and top with the crunchy herb and nut mix for a picture-perfect plate.
Pro Tips for Making Crockpot Thai Short Ribs with Coconut Rice Recipe
- Brown Your Ribs First (Optional): For an even deeper flavor, sear the short ribs in a hot pan before adding them to the crockpot—this caramelization makes a big difference.
- Watch the Liquid: If you find your crockpot liquidy at the end, remove the lid and cook on high for 15-20 minutes to reduce and thicken the sauce.
- Don’t Skip the Crunch: The peanuts and sesame seeds add an essential texture contrast that keeps every bite interesting.
- Slow Cooker Settings Matter: I learned that cooking on low slow and steady is best—high speed risks drying out the meat or not melding flavors fully.
How to Serve Crockpot Thai Short Ribs with Coconut Rice Recipe
Garnishes
I’m a sucker for fresh garnishes here. I always sprinkle chopped cilantro and green onions on top right before serving to add a fresh, herbal punch. Toasted sesame seeds and roasted peanuts bring crunch—and I highly recommend adding pomegranate seeds if you have them on hand for a fruity pop that also makes it look stunning on the plate.
Side Dishes
Besides the coconut rice, steamed or stir-fried greens like bok choy or baby broccoli complement this dish really well. Sometimes I also serve cucumber salad or pickled vegetables to add brightness and a cool contrast to the warm ribs.
Creative Ways to Present
For special occasions, I like serving the ribs and coconut rice in individual banana leaf bowls or on decorative platters with extra chopped herbs and scattered pomegranate arils. It’s festive and elevates the simple slow cooker meal to something party-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The ribs actually taste even better the next day once the flavors have had time to develop further. Just keep the herb and peanut topping separate and add fresh when serving.
Freezing
This Crockpot Thai Short Ribs with Coconut Rice Recipe freezes beautifully. I let the ribs and sauce cool completely, then portion them in freezer-safe containers. When you’re ready to enjoy again, thaw overnight in the fridge for best results.
Reheating
Reheat ribs gently on the stove over low heat, adding a splash of water or broth if the sauce thickens too much. Microwave works too but stir halfway through to avoid cold spots. Reheat the rice separately for best texture, and add fresh garnish after warming.
FAQs
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Can I make Crockpot Thai Short Ribs with Coconut Rice Recipe without a crockpot?
Absolutely! You can make it in the oven by braising the short ribs in a covered oven-safe dish at 325°F for about 2 ½ to 3 hours until tender. The recipe includes oven instructions that yield equally delicious, fall-off-the-bone ribs.
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What if I don’t have pomegranate juice—can I substitute it?
If you can’t find pomegranate juice, try substituting with a mix of cranberry juice and a splash of lemon to mimic the sweetness and tartness. Keep in mind the flavor profile will be slightly different, but still tasty.
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How do I make the Thai chili sauce mentioned in the recipe?
The homemade Thai chili sauce combines fresh red chilies, garlic, vinegar, sugar, and fish sauce blended together to create a spicy, tangy sauce. I’ve included a simple recipe in the notes to make it from scratch, but store-bought options work fine too.
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Can I use boneless short ribs or other cuts of beef?
Bone-in short ribs are best because the bones add flavor and help keep the meat moist during slow cooking. However, boneless short ribs or even chuck roast can be used in a pinch, though texture and flavor might vary slightly.
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Is this recipe spicy?
The Thai chili sauce adds mild to medium heat, but you can adjust the amount to suit your taste. For less heat, start with a small amount or use a milder chili sauce; for more, feel free to increase it.
Final Thoughts
This Crockpot Thai Short Ribs with Coconut Rice Recipe has quickly become a favorite go-to in my kitchen when I want a comforting, crowd-pleasing meal with minimal fuss. I love how all the vibrant flavors come together beautifully, and it’s so satisfying to serve something that looks and tastes like you put in way more effort than you actually did. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again—and I hope you love it just as much as my family does!
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Crockpot Thai Short Ribs with Coconut Rice Recipe
- Prep Time: 15 mins
- Cook Time: 180 mins
- Total Time: 195 mins
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Description
Tender and flavorful Crockpot Thai Short Ribs slow-cooked to perfection, infused with aromatic ginger, shallots, and Chinese five spice, served over fragrant coconut rice and topped with a fresh and crunchy mixture of cilantro, green onions, roasted peanuts, and toasted sesame seeds. This dish combines the rich savoriness of slow-cooked beef with the bright, tangy notes of pomegranate and Thai chili sauce for a vibrant, satisfying meal.
Ingredients
Short Ribs and Sauce
- 5 lb bone-in beef short ribs
- Black pepper, to taste
- 4 shallots, halved
- 2 inch fresh ginger, sliced
- 1-3 tsp Chinese 5 spice
- 1 cup pomegranate juice
- ⅓ cup tamari or soy sauce
- ⅓ cup Thai chili sauce (see notes for homemade chili sauce)
Herb and Nut Topping
- ½ cup chopped green onions
- 2 cups chopped cilantro
- ⅓ cup chopped roasted peanuts
- 3 tbsp toasted sesame seeds
- 1 cup pomegranate seeds (optional)
- 2 cups jasmine rice
- 1 ½ cups coconut milk
- 1 ½ cups water
- ½ tsp salt
Coconut Rice (suggested)
Instructions
- Prepare Short Ribs in Crockpot: Season the short ribs generously with black pepper and place them in the crockpot. Add the halved shallots, sliced ginger, and Chinese 5 spice. Pour in pomegranate juice, tamari (or soy sauce), and Thai chili sauce. Cover and cook on low heat for 6 to 8 hours or on high for 4 to 6 hours, until the ribs are tender and falling off the bone.
- Shred Ribs and Prepare Sauce: Remove the ribs from the crockpot and shred the meat, discarding the bones. Skim excess grease from the sauce left in the crockpot, then toss the shredded ribs back in the sauce to coat. Keep warm until serving.
- Make Herb and Nut Topping: In a bowl, combine the chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. Add pomegranate seeds if using, for a pop of color and sweetness.
- Prepare Coconut Rice (Optional but Recommended): Rinse jasmine rice until water runs clear. In a pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid absorbed. Fluff with a fork.
- Assemble and Serve: Serve the warm shredded short ribs with sauce over the coconut rice. Top generously with the herb, peanut, and sesame seed mixture for a crunchy and fresh finish.
Notes
- Homemade Thai chili sauce can be made by blending Thai bird’s eye chilies, garlic, sugar, vinegar, and fish sauce for balance and heat.
- Chicken broth can be added to the crockpot for extra moisture if desired.
- Substitute tamari with gluten-free soy sauce for gluten-sensitive diets.
- Use oven method by roasting short ribs at 325°F for 2½ to 3 hours in a covered oven-safe braiser if crockpot is unavailable.
- Leftover short ribs can be refrigerated for up to 3 days or frozen for 2 months.
Nutrition
- Serving Size: 1 serving (approx. 6 oz ribs with 1 cup coconut rice and toppings)
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
