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
Scale
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
