Crockpot Thai Short Ribs with Coconut Rice

These Thai short ribs are fall-apart tender and glossy with a pomegranate–tamari–Thai chili glaze, finished with bright cilantro, green onions, toasted peanuts and pomegranate arils for a pop of sweet-tart crunch.

The recipe is mostly hands-off — cook low for 6–8 hours (or high 4–6 hours) in the crockpot, or roast at 325° F for 2 1/2–3 hours — and it’s perfect for a casual family dinner or make-ahead entertaining served over the included coconut rice.

Why You’ll Love This Recipe

This dish delivers shreddable, slow-cooked beef with a Thai-inspired flavor profile and bright finishing textures. For more hands-off weeknight dinners, try Crockpot Chicken Fajitas.

Ultra-tender short ribs that shred easily after low-and-slow cooking.
Layered sweet, savory and bright flavors from pomegranate, tamari and Thai chili sauce.
Contrast of textures — silky sauce, crisp peanuts and fresh herbs.
Flexible cooking: true crockpot convenience or a faster oven braise.

Use 2 teaspoons Chinese 5 spice as a good mid-point for warmth (the recipe lists 1–3 teaspoons so adjust to taste); follow the shredding and fat-drain instructions in the method for the cleanest glaze.

Ingredients You’ll Need

5 pounds bone-in beef short ribs: Bone-in beef short ribs add rich collagen and marrow; slow cooking turns them shreddable and the bones boost sauce flavor.
black pepper: Black pepper seasons the meat and balances the sweet-tart components in the sauce.
4 shallots, halved: Shallots give a milder, slightly sweet onion flavor that softens and melds into the cooking liquid.
2 inches fresh ginger, sliced: Fresh ginger adds a bright, peppery backbone to the sauce—slice it so it infuses the liquid without needing to be minced.
1-3 teaspoons Chinese 5 spice: Chinese 5 spice provides warm, aromatic notes; use 2 teaspoons as a default and increase or decrease within the 1–3 teaspoon range to taste.
1 cup pomegranate juice: Pomegranate juice supplies acidity and fruity sweetness that helps create the glossy glaze in the finished sauce.
1/3 cup tamari or soy sauce: Tamari or soy sauce contributes umami and salt—tamari is a good gluten-free option.
1/3 cup Thai chili sauce, homemade (in notes): Thai chili sauce adds sweet-heat; the recipe includes a homemade version in the notes you can use here or as an extra drizzle.
1/2 cup green onions, chopped: Chopped green onions bring fresh, oniony brightness at the end; they’re a primary part of the finishing garnish.
2 cups cilantro, chopped: Cilantro is the herb anchor for the garnish — its bright citrusy notes cut through the rich beef.
1/3 cup roasted peanuts, chopped: Chopped roasted peanuts give a toasted, crunchy contrast to the tender short ribs and glazed sauce.
3 tablespoons sesame seeds, toasted: Toasted sesame seeds add a toasty aroma and small crunchy bites in the garnish mix.
1 cup pomegranate seeds, optional: Pomegranate seeds are optional but add jewel-like color, tart bursts and a fresh crunch when sprinkled over the finished dish.

How to Make the Ribs

Crockpot assembly: In the crockpot bowl, season the short ribs with black pepper. Add the halved shallots, sliced fresh ginger, and Chinese 5 spice (we recommend 2 teaspoons; the recipe allows 1–3 teaspoons to taste). Pour over the pomegranate juice, tamari or soy sauce, and the Thai chili sauce listed in the recipe card. Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the meat is very tender and pulls away from the bone.
Oven braise option: To use the oven method, preheat the oven to 325° F. In a large, oven-safe braiser arrange the seasoned short ribs with halved shallots, sliced ginger, and Chinese 5 spice, then pour over the pomegranate juice, tamari or soy sauce, and Thai chili sauce. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.
Shred and finish: Remove the cooked ribs, discard the bones, and shred the meat with two forks or tongs. Drain excess grease away from the cooking sauce (use a ladle or tilt the pot and skim, or transfer the sauce to a fat separator). Return the shredded ribs to the sauce and toss to coat; keep warm until serving.
Prepare the garnish: In a bowl, mix the chopped cilantro, chopped green onions, chopped roasted peanuts, and toasted sesame seeds. Add the pomegranate seeds if using—this mixture provides texture and bright flavor on top of the rich meat.
Plate: Serve the shredded ribs and sauce over the coconut rice (see notes for the coconut rice method). Spoon the herb–peanut mixture over the top and finish with an extra drizzle of Thai chili sauce or the homemade sweet Thai chili sauce from the notes if you like more sweet-heat.

Crockpot Thai Short Ribs with Coconut Rice close-up view

Crockpot vs Oven Method

Both methods produce tender, shreddable short ribs; choose based on how much hands-on time you want and how soon you need the meal.

Crockpot low: 6–8 hours for set-it-and-forget-it convenience.
Crockpot high: 4–6 hours when you need it faster.
Oven braise: 325° F for 2 1/2–3 hours for a shorter total cook time with a roasting flavor.

Coconut Rice Tips

Serve the recipe in a way that protects its main texture and flavor, and store leftovers in a suitable covered container.

Don’t peek while the rice rests — the trapped steam finishes cooking and yields fluffy grains.
Use the homemade sweet Thai chili sauce as the listed Thai chili sauce in the braise or serve it on the side as an extra drizzle.

Best Finishing Crunch

The garnish transforms the dish: a mix of cilantro, green onions, chopped roasted peanuts and toasted sesame seeds gives fresh flavor and crunchy texture that balances the rich, saucy beef.

Toast peanuts or use roasted peanuts for deeper flavor.
Add pomegranate seeds for a bright, jewel-like pop if you want a tart contrast.
Make the garnish just before serving so herbs stay vibrant and peanuts stay crunchy.

Quick Tips

Remove excess fat easily: After shredding, let the sauce settle for a few minutes, then use a large spoon to skim fat from the surface or pour the sauce into a fat separator before returning the meat.

Shredding shortcut: Use two forks or a pair of kitchen tongs to pull the meat apart; if it resists, cook a little longer — properly cooked short ribs should shred with minimal effort.

Make-ahead and reheating: This cooks up well a day ahead—store ribs and sauce separately from the garnish. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick.

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Frequently Asked Questions

Yes. Boneless short ribs or chuck roast can work, but cooking times may be slightly shorter for boneless cuts—watch for the meat to become very tender and shred easily before finishing.

After shredding, let the sauce stand a few minutes so fat rises to the surface, then skim with a spoon or use a fat separator. Alternatively, refrigerate the sauce briefly and spoon off the solidified fat.

Yes. Cool the ribs and sauce completely, package in airtight containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water if needed.

Ready to Serve

Serve the shredded short ribs over the coconut rice and spoon the herb–peanut mixture on top for contrast—finish with extra pomegranate arils if you like.

Leftovers store and reheat well, and the flavors often improve after a day in the fridge.

Ingredients

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 green onions chopped
2 cups cilantro chopped
1/3 cup roasted peanuts chopped
3 tablespoons sesame seeds toasted
1 cup pomegranate seeds optional

Instructions

In the bowl of the crockpot, season the short ribs with black pepper. Add the halved shallots, sliced ginger, and Chinese 5 spice, then pour over the pomegranate juice, tamari or soy sauce, and Thai chili sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
To make the oven version: Preheat the oven to 325° F. In a large oven-safe braiser, season the short ribs with black pepper, add the shallots, ginger, and Chinese 5 spice, then pour over the pomegranate juice, tamari or soy sauce, and Thai chili sauce. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.
Shred the ribs and discard the bones. Drain any excess grease away from the sauce, then toss the shredded ribs into the sauce and keep warm.
In a bowl, mix the chopped cilantro, chopped green onions, chopped roasted peanuts, and toasted sesame seeds. Add the pomegranate seeds if using.
Serve the ribs and sauce over rice and top with the cilantro–green onion–peanut mixture and pomegranate arils if using.

Notes

Coconut Rice:

Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.

Homemade Sweet Thai Chili Sauce:

Mix 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, and 1 clove grated garlic in a glass jar. Shake or stir well. Use as directed.