Description
Tender and flavorful Crockpot Thai Short Ribs slow-cooked in a rich sauce of pomegranate juice, tamari, Thai chili sauce, and aromatic spices. Served over fragrant coconut rice and garnished with a vibrant mixture of cilantro, green onions, roasted peanuts, toasted sesame seeds, and optional pomegranate seeds, this dish offers a perfect balance of sweet, spicy, and savory flavors that make for an irresistible Thai-inspired meal.
Ingredients
Scale
Short Ribs and Sauce
- 5 lb bone-in beef short ribs
- Black pepper, to taste
- 4 shallots, halved
- 2 in fresh ginger, sliced
- 1-3 tsp Chinese 5 spice powder
- 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 chopped cilantro
- ⅓ cup chopped roasted peanuts
- 3 tbsp toasted sesame seeds
- 1 cup pomegranate seeds (optional)
- Rice (preferably coconut rice) for serving
Additional
Instructions
- Season and prepare short ribs: In the bowl of the crockpot or oven-safe braiser, season the 5 lb bone-in beef short ribs generously with black pepper. Add halved shallots, sliced fresh ginger, and Chinese 5 spice powder around and on top of the ribs.
- Add liquids and start cooking: Pour over the pomegranate juice, tamari or soy sauce, and Thai chili sauce evenly over the short ribs and aromatics.
- Crockpot cooking method: Cover and cook on low for 6-8 hours or on high for 4-6 hours until ribs are tender and falling off the bone.
- Oven cooking method: Preheat the oven to 325°F. Cover the braiser tightly and roast for 2 ½ to 3 hours until the short ribs are tender and falling off the bone.
- Shred and mix ribs with sauce: Remove the ribs and shred the meat, discarding the bones. Drain excess grease from the cooking liquid, then toss the shredded ribs back into the sauce. Keep warm.
- Prepare garnish: In a bowl, combine chopped cilantro, green onions, roasted peanuts, toasted sesame seeds, and optional pomegranate seeds to create a vibrant herb and nut topping.
- Serve: Spoon the ribs and sauce over cooked coconut rice. Generously top with the cilantro, green onion, peanut, and sesame seed mixture for added texture and flavor.
Notes
- Homemade Thai chili sauce can be made by blending Thai chilies with garlic, vinegar, sugar, and a pinch of salt for a flavorful, spicy condiment.
- Coconut rice pairs perfectly as a side to balance the rich and spicy ribs.
- Adjust the amount of Chinese 5 spice from 1 to 3 teaspoons based on your preference for warm spice intensity.
- To make the dish gluten-free, use tamari instead of regular soy sauce.
- Pomegranate seeds add a fresh, tangy crunch but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with rice)
- Calories: 650
- Sugar: 12g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140mg
