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Crockpot Thai Short Ribs with Coconut Rice

Crockpot Thai Short Ribs with Coconut Rice.

These Thai short ribs are ultra-tender and richly glazed in a pomegranate–tamari–Thai chili sauce with bright herbs, toasted peanuts, and pomegranate arils for crunch. The hands-off crockpot method yields shreddable meat, with an oven option for a 2 1/2–3 hour roast—serve over coconut rice for a complete meal.
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Prep Time:15 minutes
Cook Time:3 minutes
Total Time:3 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. In a bowl, mix the chopped cilantro, chopped green onions, chopped roasted peanuts, and toasted sesame seeds. Add the pomegranate seeds if using.
  5. Serve the ribs and sauce over rice and top with the cilantro–green onion–peanut mixture and pomegranate arils if using.

Notes

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.