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Sticky, spicy Crockpot Thai Short Ribs with Coconut Rice. Enjoy on nights when youโre craving your favorite bowl of sticky Thai-style beef, but donโt feel like doing carry-out. Tender beef short ribs are slow-cooked in a spicy chili sauce until the beef is caramelized around the edges and falling off the bone. Shred the meat and serve it over steamy coconut rice. Add fresh cilantro, green onions, salty peanuts, and sesame seeds. Each bowl is spicy, sweet, tangy, and salty. All cooked in one pot โ either in the crockpot or on the stove. An almost effortless slow-cooked dinner!
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Itโs that time of year when I crank out all my favorite slow cooker meals. One of the reasons I love cozy fall cooking so much is that theyโre simple and easy. And allowing something to slow cook all day long usually leaves your kitchen smelling incredible. Your home just gives off cozy vibes.
Short ribs are always a favorite in our house. I love slow-cooking them in the fall and winter. One of my favorite dishes to date is my French onion braised short ribs. I also loved last yearโs short rib ramen.
Short ribs are amazing because as long as you cook them slowly, they almost always turn out tender and delicious. By the time they finish cooking, they should be falling off the bone and shred easily.
For todayโs recipe, I used one of my favorite sauces and then added sweet pomegranate juice to create a delicious spicy, sweet, tangy, and salty beef.
These turned out so perfectly and the whole family loved the beef, especially with the creamy coconut jasmine rice.
Details
Step 1: start the ribs
This process could not be easier. Use your crockpot or your Dutch oven, it really doesnโt matter much. I actually use a cast iron braiser, I think it cooks the meat perfectly.
Add everything to the crockpot/pot, no searing, no pre-cooking. Nothing like that. Just add the beef short ribs, black pepper, shallots, ginger, and Chinese 5 spice. Then pour over the pomegranate juice, tamari/soy sauce, and Thai chili sauce.
Cover the pot, and let the crockpot or oven work their magic. I skipped searing the ribs because I knew they would caramelize naturally in the spicy sweet chili sauce. By the time I uncovered my pot, the ribs were perfect, caramelized, and falling off the bone.
Step 2: make the coconut rice
About 20 minutes before youโre ready to serve, make the rice. This is one of my favorite rice recipes.
Mix dry jasmine rice with a can of coconut milk, bone broth, and a couple of tablespoons of ghee or butter. Bring to a boil, stir, then cover and let the rice cook until fluffy. My rice takes about 20 to 25 minutes. Donโt open the pot to check it while cooking!
Step 3: the toppings
Youโll need fresh toppings for this beef. I make an herb mix with cilantro, green onions, roasted peanuts, and toasted sesame seeds. I didnโt do this, but you could also add a squeeze of lime juice. That would be so delish!
Then if youโd like, toss in some pomegranate arils. I always do this if pomegranates are in season!
Step 4: shred the ribs
Shred the ribs and toss with the sticky sauce. If you notice a lot of grease on top of the sauce, do your best to drain that away before you toss the ribs.
Then serve the ribs and sauce over coconut rice with that fresh herb mix. Cozy, but fresh all at the same time. And most importantly, so darn yummy!! We just love the spicy, sweet, and tangy ribs. And the coconut rice rounds out a perfect, hands-off dinner.
Looking for more easy dinners? Here are a few to try for fall:
Salsa Verde Chicken and Rice Tortilla Soup.
30 Minute Thai Peanut Chicken Ramen
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make these Crockpot Thai Short Ribs with Coconut Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Thai Short Ribs with Coconut Rice
Ingredientsย
- 5 pounds bone-in beef short ribs
- black pepper
- 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, (homemade in notes)
- 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
Instructionsย
Crockpot
- 1. In the bowl of the crockpot, season the short ribs with pepper. Add the shallots, ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and chili sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours.2. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs into the sauce. Keep warm.3. In a bowl, mix the cilantro, green onions, peanuts, and sesame seeds. Add the pomegranate arils, if using. 4. Serve the ribs and sauce over rice. Top with herbs/peanuts.
Oven
- 1. Preheat the oven to 325ยฐ F. 2. In a large, oven-safe brasier, season the short ribs with pepper. Add the shallots, ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and chili sauce. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.2. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs in the sauce. Keep warm.3. In a bowl, mix the cilantro, green onions, peanuts, and sesame seeds. Add the pomegranate arils, if using. 4. Serve the ribs and sauce over rice. Top with herbs/peanuts.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I just made the homemade Thai Chili Sauce – so easy! And tastier, more tangy than store bought.. why is this the first time im making this? Gah! Tomorrow I am making the short ribs, in the oven. The recipe is so well laid out, that I can taste it already. This is often how I pick a recipe – can I taste it from reading the recipe? does it make sense? This recipe made the cut. I haven’t been this excited to try something in a while! I will post a reply after the tasting tomorrow ๐
Thanks so much, Catricea! I hope you love the ribs, let me know how they turn out!
Super easy to prepare, so tender and flavourful. For me, the green onion, cilantro, peanut, sesame seed mix put this over the top – thank you for a wonderful dinner โค๏ธ
Hey Catricea,
Happy Sunday! Thanks so much for making this recipe, so glad to hear it was enjoyed! Thanks for taking the time to comment.
I made this dish for Christmas Eve. It was a hit. Absolutely delicious! I plan on making it again next year!
*However, I agree with Cierraโs comments below. I shouldโve tried this recipe out before I served it to guests. The shredding took longer than I had anticipated. Next time, I will use a KitchenAid mixer with the paddle attachment, and shred it on a low speed to save time. Otherwise, I would give this recipe a 9 out of 10.
Hey Monica,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!