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Sticky, spicy Crockpot Thai Short Ribs with Coconut Rice. Enjoy on nights when you’re craving your favorite bowl of sticky Thai-style beef, but don’t feel like doing carry-out. Tender beef short ribs are slow-cooked in a spicy chili sauce until the beef is caramelized around the edges and falling off the bone. Shred the meat and serve it over steamy coconut rice. Add fresh cilantro, green onions, salty peanuts, and sesame seeds. Each bowl is spicy, sweet, tangy, and salty. All cooked in one pot – either in the crockpot or on the stove. An almost effortless slow-cooked dinner!
It’s that time of year when I crank out all my favorite slow cooker meals. One of the reasons I love cozy fall cooking so much is that they’re simple and easy. And allowing something to slow cook all day long usually leaves your kitchen smelling incredible. Your home just gives off cozy vibes.
Short ribs are always a favorite in our house. I love slow-cooking them in the fall and winter. One of my favorite dishes to date is my French onion braised short ribs. I also loved last year’s short rib ramen.
Short ribs are amazing because as long as you cook them slowly, they almost always turn out tender and delicious. By the time they finish cooking, they should be falling off the bone and shred easily.
For today’s recipe, I used one of my favorite sauces and then added sweet pomegranate juice to create a delicious spicy, sweet, tangy, and salty beef.
These turned out so perfectly and the whole family loved the beef, especially with the creamy coconut jasmine rice.
Details
Step 1: start the ribs
This process could not be easier. Use your crockpot or your Dutch oven, it really doesn’t matter much. I actually use a cast iron braiser, I think it cooks the meat perfectly.
Add everything to the crockpot/pot, no searing, no pre-cooking. Nothing like that. Just add the beef short ribs, black pepper, shallots, ginger, and Chinese 5 spice. Then pour over the pomegranate juice, tamari/soy sauce, and Thai chili sauce.
Cover the pot, and let the crockpot or oven work their magic. I skipped searing the ribs because I knew they would caramelize naturally in the spicy sweet chili sauce. By the time I uncovered my pot, the ribs were perfect, caramelized, and falling off the bone.
Step 2: make the coconut rice
About 20 minutes before you’re ready to serve, make the rice. This is one of my favorite rice recipes.
Mix dry jasmine rice with a can of coconut milk, bone broth, and a couple of tablespoons of ghee or butter. Bring to a boil, stir, then cover and let the rice cook until fluffy. My rice takes about 20 to 25 minutes. Don’t open the pot to check it while cooking!
Step 3: the toppings
You’ll need fresh toppings for this beef. I make an herb mix with cilantro, green onions, roasted peanuts, and toasted sesame seeds. I didn’t do this, but you could also add a squeeze of lime juice. That would be so delish!
Then if you’d like, toss in some pomegranate arils. I always do this if pomegranates are in season!
Step 4: shred the ribs
Shred the ribs and toss with the sticky sauce. If you notice a lot of grease on top of the sauce, do your best to drain that away before you toss the ribs.
Then serve the ribs and sauce over coconut rice with that fresh herb mix. Cozy, but fresh all at the same time. And most importantly, so darn yummy!! We just love the spicy, sweet, and tangy ribs. And the coconut rice rounds out a perfect, hands-off dinner.
Looking for more easy dinners? Here are a few to try for fall:
Salsa Verde Chicken and Rice Tortilla Soup.
30 Minute Thai Peanut Chicken Ramen
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make these Crockpot Thai Short Ribs with Coconut Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Thai Short Ribs with Coconut Rice
Servings: 6
Calories Per Serving: 650 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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 chopped green onions
- 2 cups cilantro, chopped
- 1/3 cup chopped roasted peanuts
- 3 tablespoons toasted sesame seeds
- 1 cup pomegranate seeds, optional
Instructions
Crockpot
- 1. In the bowl of the crockpot, season the short ribs with pepper. Add the shallots, ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and chili sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours.2. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs into the sauce. Keep warm.3. In a bowl, mix the cilantro, green onions, peanuts, and sesame seeds. Add the pomegranate arils, if using. 4. Serve the ribs and sauce over rice. Top with herbs/peanuts.
Oven
- 1. Preheat the oven to 325° F. 2. In a large, oven-safe brasier, season the short ribs with pepper. Add the shallots, ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and chili sauce. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.2. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs in the sauce. Keep warm.3. In a bowl, mix the cilantro, green onions, peanuts, and sesame seeds. Add the pomegranate arils, if using. 4. Serve the ribs and sauce over rice. Top with herbs/peanuts.
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.
This post was originally published on October 16, 2023
We made it for dinner tonight and it is delicious! Great combination with the coconut rice. One of our favorites for sure
Also, we cooked it in a Dutch oven at 325• for little under 3 hours and it was not dry at all.
Hi there! So glad you’re enjoying the recipe! Thank you for giving it a try! xT
Can this be made in an instapot?
Hi Sean! I haven’t tried this in an Instant Pot! So sorry! xT
Ok thanks for letting me know!
Also, ignore all the Karen’s complaining about calling this “Thai”… Some people just need something to be upset about.
I made this last night and the cooking time was WAY off! I cooked in my Dutch oven, 325 degrees for 3 hours and when I pulled this out the meat was awful! It was so stringy and chewy…I would say the flavor was alright but I was very disappointed. As the other comments noted, these cuts of meat are expensive. So, to have $50 worth of meat ruined was not smile inducing.
Hey Sara! I am SO sorry!! Thank you for letting me know! xT
What makes this dish Thai? Is it solely the addition of chili sauce? Short ribs are a special occasion meal, I don’t know anyone who would use them to satisfy a takeout craving. Do you know how expensive short ribs are? This recipe feels very out of touch.
Is the chili sauce, the recipe for which is not listed, the only part of this recipe that is “Thai”? This blog has gently but repeatedly been asked to be more respectful of other cultures in the naming of its dishes but it just seems to be getting worse.
Seriously, I was wondering if it’s the pomegranate juice or CHINESE five spice rice that makes it Thai? The rice, maybe? After the whole “Jackie Chan” thing, this is pretty disrespectful but not surprising.
I clicked on the Thai Chili Sauce and it comes up that you can use Taste of Thai Sweet Red Chili Sauce as well.
Honestly that store-bought “Thai” sauce makes it even less Thai, if that’s possible…
It’s so weird because it seems like this recipe aligns with all the other internet-based recipes for Thai short ribs. What about it is so different?
I have looked around and can’t find any other “Thai” short rib recipes that resemble this one at all, so not sure what citation you have for that claim.
But his recipe doesn’t use most of these ingredients, particularly pomegranate juice, Chinese 5 spice, or Thai chili sauce, which is the whole point of this comment chain.
You refer to yourself as “Czech Hunter” and you’re asking the site to be respectful to cultures in their name? Seriously? As someone who’s parents had to flee Prague, I find someone bragging about hunting them deeply disrespectful.
Bone-in short ribs at my grocery store were about $12/lb! Is there a different cut of beef I could substitute? I don’t want to spend $60 on meat for a crock pot!
Oh no I’m so sorry about that! You could totally use a chuck roast! xT
Where is the homemade Thai chili sauce recipe? It says “in the notes”, but then the notes only have the coconut rice recipe. Thanks!
I would like your homemade chili sauce recipe also, I do not see it in notes. This looks yummy
Hi Deb! I am so sorry about that! The recipe has been updated now! xT
can you use boneless short ribs? any adjustments? can you stack the meat in the slow cooker?
Hi there! Yes, that should be fine! I would maybe just decrease the cook time if using boneless ribs.
This looks amazing! Is there a way to sub the pomegranate juice? Thanks!
Hi there! You could use cranberry juice and probably have a similar result! xT
To shred or not to shred?
(The photo has bone in!)
Per the Thai chili sauce would love to see that recipe.. however they’re not in the notes. Dish looks amazing!!
This looks delicious, but we don’t eat beef. Could I sub with chicken thighs or some cut of pork?
Hi Theresa! I am SO sorry about that, I have updated the recipe to include the Thai chili sauce recipe now! xT
Hi – Do you have a suggestion of replacing the Chinese 5 spice for those that don’t do spice?
Can please advise if the beef and sauce is spicy? Curious if the recipe is kid friendly? Looks so delicious!
Hi Katie! No, I don’t think it’s too spicy for kids! I would just use a little less thai chili sauce if you’re worried about the spice! 🙂 xT
Do you think I can make this recipe with a beef roast cut up into large chunks?
Hi Sherry! Yes, absolutely! xT
Hi Teigan, did you have the homemade chilli sauce recipe? It just wasn’t displaying in the notes as the coconut rice did.
Hey Elora, I’m really sorry about that! I’ve added that recipe to the notes now! xT