Crockpot Thai Short Ribs with Coconut Rice Recipe

I absolutely love sharing this Crockpot Thai Short Ribs with Coconut Rice Recipe because it’s one of those dishes that feels effortlessly impressive. The ribs simmer low and slow in a rich, fragrant sauce that’s both sweet and spicy, and when you pair that with the creamy coconut rice, you have a meal that blows up any weeknight dinner in the best way. I remember the first time I made this for my family, and honestly, they were raving for days—there’s just something about those tender ribs soaking up all those vibrant Thai-inspired flavors that gets everyone excited.

What makes this Crockpot Thai Short Ribs with Coconut Rice Recipe so special is not just how delicious it is, but also how simple it is to put together. You can prep it in the morning, let your crockpot do the magic all day, and come home to a wonderfully aromatic feast without much fuss. If you love meals that taste like they took hours of work but actually free you up, you’re going to want to bookmark this one for sure.

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Ingredients You’ll Need

The beauty of this Crockpot Thai Short Ribs with Coconut Rice Recipe lies in how these ingredients come together to balance savory, sweet, spicy, and fresh. Each element plays its part to create that irresistible sauce and finishing crunch.

• Bone-in beef short ribs: The marbling and bones add richness and help build a deep, luscious broth.
• Black pepper: Provides grounding heat without overwhelming the other spices.
• Shallots: Sweet and mild, they soften beautifully in the long cooking.
• Fresh ginger: Gives a fresh zing and warmth that brightens the sauce.
• Chinese five-spice: That classic star anise and cinnamon blend adds complexity.
• Pomegranate juice: Sweet and tart, it’s the secret to the sauce’s vibrant depth.
• Tamari or soy sauce: Umami powerhouses that develop the savory base.
• Thai chili sauce: For authentic heat and a sticky glaze effect.
• Green onions: Fresh crunch and mild onion flavor for garnish.
• Cilantro: Brightens the final dish with herbal freshness.
• Roasted peanuts: Crunch and nuttiness, a must for authentic texture contrast.
• Toasted sesame seeds: Adds nutty aroma and a subtle crunch that complements the peanuts.
• Pomegranate seeds (optional): They bring a juicy pop of sweetness and color that’s just fun to eat.

Variations

One of the things I love about this Crockpot Thai Short Ribs with Coconut Rice Recipe is how easy it is to tweak for different tastes or dietary needs. Feel free to make it your own and don’t be shy about adjusting the heat or toppings.

• Lighter Version: I’ve swapped beef short ribs for bone-in chicken thighs on occasion and loved the faster cook time with a similar flavor profile.
• Heat Level: If you like it spicier, add extra Thai chili sauce or a few fresh sliced bird’s eye chilies.
• Nut-Free: Simply leave out the peanuts and sesame seeds for allergy-friendly garnishes—adding toasted coconut flakes as a substitute still keeps it crunchy.
• Herb Switch-Up: Feel free to mix cilantro with Thai basil or mint for fresh variations of the garnish.

How to Make Crockpot Thai Short Ribs with Coconut Rice Recipe

Step 1: Prepare and Season Your Short Ribs

Start by patting your 5 lb bone-in beef short ribs dry and seasoning them generously with black pepper—no salt upfront since the soy sauce adds enough saltiness. I like to arrange the ribs in the crockpot base so they’re nestled together but not overcrowded. Then toss in the halved shallots and sliced fresh ginger, which will infuse the whole pot with aromatic warmth.

Step 2: Mix and Pour in the Sauce Ingredients

In a small bowl, whisk together your pomegranate juice, tamari or soy sauce, and Thai chili sauce. I discovered that homemade chili sauce ups the flavor game, but good quality store-bought works just fine too. Pour this flavorful combo evenly over your ribs and aromatics in the crockpot.

Step 3: Slow Cook to Tender Perfection

Cover your crockpot and set it on low for 6 to 8 hours or high for 4 to 6 hours. You’ll know it’s done when the ribs are falling off the bone, and the kitchen smells incredible. A quick trick I’ve learned: avoid lifting the lid too often early on, so you keep all those delicious braising liquids sealed in.

Step 4: Shred the Ribs and Finish the Sauce

Once cooked, carefully remove the ribs from the crockpot and shred the meat, discarding the bones—you’ll find the meat so tender it pulls apart effortlessly. Drain excess grease from the sauce left behind, then toss the shredded ribs back in. Keep everything warm as you prepare the finishing touches.

Step 5: Prepare the Herb and Nut Garnish

In a small bowl, combine chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. If you feel like adding a burst of freshness and fun texture, sprinkle in some pomegranate seeds too—I adore how those little pops complement the rich ribs. This garnish adds both flavor and crunch, elevating the whole dish beautifully.

Step 6: Serve Over Coconut Rice

Serve the shredded ribs and sauce hot over a bed of creamy coconut rice—the sweet and mellow rice balances the tangy, spicy ribs perfectly. Top with your fresh herb and peanut mixture and get ready for your taste buds to thank you. Trust me, this combination will have you coming back for seconds.

How to Serve Crockpot Thai Short Ribs with Coconut Rice Recipe

Garnishes

I’m a big fan of topping these ribs with lots of fresh cilantro and green onions because they cut through the richness so nicely. The roasted peanuts and toasted sesame seeds add that satisfying crunch I can’t live without, and when I have pomegranate seeds on hand, those juicy bursts of flavor just make this dish feel extra festive.

Side Dishes

Alongside the coconut rice, I like to serve a simple cucumber salad or pickled vegetables to add brightness and acidity. Steamed or roasted green beans tossed with a little sesame oil make a great match too—something crisp and light to balance the tender, saucy ribs.

Creative Ways to Present

For special occasions, I like to layer the ribs over rice in wide shallow bowls, then sprinkle the garnishes generously so everyone gets a bit of everything with each bite. You can also serve the ribs family-style in a big dish with the garnishes in separate bowls on the side—that way, guests can customize their plates, which I’ve found adds a fun interactive element to dinner.

Make Ahead and Storage

Storing Leftovers

I always store leftover ribs and sauce together in an airtight container in the fridge. They keep beautifully for up to 4 days, and the flavors actually deepen overnight—so leftovers are just as good, if not better, the next day.

Freezing

Freezing this dish is super convenient. I freeze the shredded ribs and sauce in portioned containers, which thaw and reheat easily without losing that tender texture. Just be sure to leave a little space at the top of the container for expansion when freezing.

Reheating

To reheat, gently warm the ribs and sauce in a saucepan over low heat to prevent drying out. Adding a splash of water or broth helps loosen the sauce if it’s thickened too much in the fridge. I recommend reheating the coconut rice separately, just enough to get it steamy.

FAQs

Final Thoughts

This Crockpot Thai Short Ribs with Coconut Rice Recipe has become one of my go-to dishes when I want something that feels special but doesn’t require standing over the stove for hours. I think you’ll appreciate how the flavors come together so beautifully with minimal effort—and how it delivers big family-approved taste. Give it a try on your next lazy weekend or dinner party; I promise it’ll quickly become a favorite you reach for again and again.

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