Description
This Crockpot Thai Short Ribs recipe features tender, fall-off-the-bone beef ribs cooked in a flavorful sauce made from pomegranate juice, tamari, and Thai chili sauce. Served over fragrant coconut jasmine rice and topped with a fresh mixture of cilantro, green onions, roasted peanuts, sesame seeds, and optional pomegranate seeds, this dish brings an irresistible combination of sweet, savory, and spicy flavors with an Asian-inspired twist. Perfect for slow-cooked comfort food with vibrant textures and aromas.
Ingredients
Scale
For the Short Ribs
- 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 powder
- 1 cup pomegranate juice
- 1/3 cup tamari or soy sauce
- 1/3 cup Thai chili sauce (see homemade recipe in notes)
Toppings
- 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)
Coconut Rice
- 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
Homemade Sweet Thai Chili Sauce (Optional)
- 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
- 1 clove grated garlic
Instructions
- Prepare Ribs in Crockpot: Season the short ribs with black pepper and place them in the crockpot. Add halved shallots, sliced ginger, and Chinese 5-spice powder. Pour in pomegranate juice, tamari, and Thai chili sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours until ribs are tender.
- Shred Ribs: Remove ribs from crockpot, shred the meat and discard bones. Drain excess grease from the sauce. Toss shredded ribs back into the sauce to coat and keep warm.
- Prepare Topping Mixture: In a bowl, combine chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. Add pomegranate seeds if using, for a fresh burst of flavor and color.
- Make Coconut Rice: In a medium pot, combine coconut milk, bone broth or water, and ghee or butter. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir, cover, and reduce heat to the lowest setting. Cook for 10 minutes, then turn off heat and let sit covered for another 15-20 minutes. Fluff with a fork before serving.
- Serve: Plate the shredded short ribs with sauce over the coconut rice. Top with the herb and nut mixture for added texture and flavor.
- Oven Method (Optional): Preheat oven to 325°F. Season ribs and place in an oven-safe braiser with shallots, ginger, Chinese 5-spice, pomegranate juice, tamari, and Thai chili sauce. Cover and roast for 2 1/2 to 3 hours until ribs are tender. Follow steps 2-5 to finish.
Notes
- Coconut Rice: Use full-fat coconut milk for richness. The low and slow cooking method ensures fluffy, flavorful rice. Avoid lifting the lid during the resting period to retain steam.
- Homemade Sweet Thai Chili Sauce: Combine honey, ketchup, chili sauce, lime zest & juice, rice vinegar, tamari, grated ginger, and garlic in a jar. Shake or stir well before using as a substitute or complement to store-bought chili sauce.
- Adjust the amount of Chinese 5-spice between 1-3 teaspoons depending on desired flavor intensity.
- For quicker cooking, the oven method takes about 2 1/2 to 3 hours versus slow cooking in the crockpot for 6-8 hours on low.
- Optional pomegranate seeds add a fresh, tart pop and beautiful color contrast when garnishing the dish.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat with 1 cup rice and toppings)
- Calories: 720
- Sugar: 12g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140mg
