Description
Tender and flavorful Crockpot Thai Short Ribs served with aromatic coconut rice, garnished with fresh herbs, chopped peanuts, sesame seeds, and optional pomegranate arils for a vibrant finishing touch. This recipe combines the rich taste of braised short ribs infused with Chinese five spice, ginger, and a sweet-spicy sauce, slow-cooked to perfection either in a crockpot or oven.
Ingredients
Scale
Crockpot Thai Short Ribs
- 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 version)
Garnish
- ½ cup chopped green onions
- 2 cups cilantro, chopped
- 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
- 1 tsp salt
Coconut Rice (suggested accompaniment)
Instructions
- Prepare the Short Ribs: Season the bone-in beef short ribs generously with black pepper. Place them in the crockpot or an oven-safe braiser depending on the chosen cooking method.
- Add Aromatics and Sauce: Add the halved shallots, sliced fresh ginger, and Chinese 5 spice to the ribs. Pour over the pomegranate juice, tamari (or soy sauce), and Thai chili sauce to coat the ribs thoroughly.
- Cook the Short Ribs: – Crockpot: Cover and cook on low for 6-8 hours or on high for 4-6 hours until the ribs are tender and falling off the bone. – Oven: Preheat oven to 325°F. Cover the braiser and roast for 2½ to 3 hours until ribs are tender and falling off the bone.
- Shred and Combine: Remove the ribs from the cooking vessel. Shred the meat, discarding the bones. Drain any excess grease from the sauce in the pot, then return the shredded ribs to the sauce and toss to coat. Keep warm.
- Prepare the Garnish: In a mixing bowl, combine chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. Add pomegranate arils if using for an added burst of flavor and color.
- Cook the Coconut Rice: Rinse jasmine rice under cold water until water runs clear. In a medium pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
- Assemble and Serve: Serve the tender Thai short ribs and sauce over a bed of fragrant coconut rice. Garnish generously with the cilantro, green onion, peanut, sesame seed mix, and optional pomegranate seeds for a colorful and flavorful finish.
Notes
- Thai Chili Sauce Homemade Version: Blend together Thai bird’s eye chilies, garlic, rice vinegar, sugar, fish sauce, and water to taste, adjusting sweetness and heat as preferred.
- Make Ahead: The ribs can be cooked in advance and refrigerated up to 3 days; reheat gently before serving.
- Alternative Cooking Method: Both crockpot and oven methods are provided; crockpot offers convenience while oven roasting adds a slightly caramelized flavor.
- Pomegranate Seeds: Adding pomegranate arils is optional but recommended for freshness and texture contrast.
- Coconut Rice: Using coconut milk instead of plain water for the rice adds a creamy and fragrant component that complements the spicy ribs.
Nutrition
- Serving Size: 1 serving (approx. 1/6th recipe)
- Calories: 650
- Sugar: 12g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg
