Description

Tender and flavorful Crockpot Thai Short Ribs cooked low and slow with aromatic spices, pomegranate juice, tamari, and Thai chili sauce, served over fragrant coconut rice and topped with a vibrant mix of cilantro, green onions, roasted peanuts, toasted sesame seeds, and optional pomegranate seeds for a refreshing crunch.

Ingredients

Units Scale

Short Ribs and Marinade

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
1 cup pomegranate juice
1/3 cup tamari or soy sauce
1/3 cup Thai chili sauce (homemade, see notes)

Garnish

1/2 cup chopped green onions
2 cup cilantro, chopped
1/3 cup chopped roasted peanuts
3 tbsp toasted sesame seeds
1 cup pomegranate seeds (optional)

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Instructions

Prepare the Crockpot: Season the short ribs generously with black pepper and place them in the crockpot bowl. Add the halved shallots, sliced ginger, and Chinese 5 spice. Pour the pomegranate juice, tamari, and Thai chili sauce over the ribs. Cover the crockpot and cook on low for 6-8 hours or on high for 4-6 hours until the ribs are tender and flavorful.
Shred the Ribs: Once cooked, remove the ribs from the crockpot. Shred the meat, discarding the bones, then return the shredded meat to the crockpot. Drain any excess grease from the sauce to keep it rich but not greasy. Toss the ribs well in the sauce and keep them warm.
Make the Garnish: In a medium bowl, combine the chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds. If you like, fold in the pomegranate arils to add a burst of freshness and color.
Serve: Spoon the ribs and their luscious sauce over a bed of fragrant coconut rice (recipe not included). Top with the herb and nut garnish, and extra pomegranate seeds if desired, for a delightful mix of textures and flavors.
Oven Method Alternative: Preheat your oven to 325°F. Season the ribs with pepper and place them in a large oven-safe brasier along with shallots, ginger, and Chinese 5 spice. Pour the pomegranate juice, tamari, and chili sauce over. Cover and roast for 2 ½ to 3 hours, until ribs are tender and falling off the bone. Follow the same shredding, draining, tossing, garnish, and serving steps as above.

Notes

Homemade Thai chili sauce can be made by blending red chilies, garlic, vinegar, and a little sugar for a balanced sweet and spicy flavor.
Coconut rice pairs wonderfully with this dish; cook jasmine rice with coconut milk instead of water for a creamy, fragrant base.
The pomegranate seeds add a refreshing tartness, but you can omit them if unavailable.
To adjust spice levels, modify the amount of Thai chili sauce according to your heat preference.
For a gluten-free version, ensure tamari is used instead of soy sauce.

Nutrition

Serving Size: 1 serving (approx. 1 lb cooked ribs with sauce and garnish)
Calories: 650
Sugar: 12g
Sodium: 850mg
Fat: 45g
Saturated Fat: 15g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 45g
Cholesterol: 140mg