Description
These Crockpot Thai Short Ribs are tender, flavorful, and simmered in a rich sauce made with pomegranate juice, tamari, and Thai chili sauce. Served over coconut rice and topped with fresh herbs, chopped peanuts, toasted sesame seeds, and optional pomegranate seeds, this dish offers a perfect balance of sweet, savory, and spicy flavors with a delightful crunch.
Ingredients
Scale
Short Ribs and Sauce
- 5 lb bone-in beef short ribs
- Black pepper, to taste
- 4 shallots, halved
- 2 inch fresh ginger, sliced
- 1-3 tsp Chinese 5 spice
- 1 cup pomegranate juice
- ⅓ cup tamari or soy sauce
- ⅓ cup Thai chili sauce (see notes for homemade version)
Toppings
- ½ cup chopped green onions
- 2 cup cilantro, chopped
- ⅓ cup chopped roasted peanuts
- 3 tbsp toasted sesame seeds
- 1 cup pomegranate seeds (optional)
For Serving
- Coconut rice (recipe not included)
Instructions
- Prepare the short ribs: Season the bone-in beef short ribs generously with black pepper. Place them in the crockpot or oven-safe braiser along with halved shallots, sliced fresh ginger, and Chinese 5 spice.
- Add the liquids and cook: Pour pomegranate juice, tamari or soy sauce, and Thai chili sauce over the short ribs and aromatics. For crockpot cooking, cover and cook on low for 6-8 hours or on high for 4-6 hours until ribs are tender. For oven cooking, preheat oven to 325°F (163°C), cover the braiser, and roast for 2.5 to 3 hours until ribs are fall-off-the-bone tender.
- Shred the ribs: Once cooked, remove the short ribs from the cooking vessel. Shred the meat with forks, discarding all bones. Drain excess grease from the sauce in the crockpot or braiser and return shredded ribs to the sauce. Keep warm.
- Prepare the topping mix: In a bowl, combine chopped cilantro, green onions, chopped roasted peanuts, and toasted sesame seeds. Add pomegranate seeds if using for a burst of fresh sweetness and color.
- Serve: Spoon the flavorful shredded short ribs and sauce over a bed of coconut rice. Sprinkle the herb and nut topping generously over the dish and enjoy.
Notes
- Homemade Thai chili sauce can be made by blending fresh chilies, garlic, vinegar, sugar, and salt to taste.
- For best flavor, use bone-in short ribs with good marbling for tenderness and richness.
- Coconut rice pairs beautifully with this dish by complementing the sweet and spicy flavors.
- If desired, pomegranate seeds add a lovely freshness and crunch, but they are optional.
Nutrition
- Serving Size: 1 serving (approx. 1/6 recipe)
- Calories: 650
- Sugar: 12g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg
