Spicy Thai Inspired Beef Short Ribs with Coconut Rice
October 16, 2024 • 0 comments
Slow-cooked, grass-fed beef short ribs infused with bold Thai flavors. These tender ribs are simmered in a tangy mix of Thai chili sauce, pomegranate juice, soy, and ginger, then topped with crunchy peanuts and sesame seeds. Paired with homemade coconut rice, this easy and flavorful dish is sure to become a household favorite.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (5 lbs.) Short Ribs, Beef
- (to taste) Black Pepper
- (4) Shallots, halved
- (2 inches) Fresh Ginger, sliced
- (1-3 tsp) Chinese 5-Spice
- (1 cup) Pomegranate Juice
- (1/3 cup) Soy Sauce
- (1/3 cup) Thai Chili Sauce
- (1/2 cup) Green Onions, chopped
- (2 cups) Cilantro, chopped
- (1/3 cup) Roasted Peanuts, chopped
- (3 tbsp) Toasted Sesame Seeds
- (1 cup) Pomegranate Seeds
- (14 oz) Coconut Milk
- (3/4 cup) Water
- (2 tbsp) Butter
- (2 cups) Jasmine Rice
Directions
- 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, soy sauce, and chili sauce.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- For Coconut Rice: Combine coconut milk, water, and butter in a medium pot. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to low. 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. Remove the lid and fluff the rice with a fork.
- Shred the ribs and discard the bones, return the rib meat to the sauce.
- In a bowl, mix the cilantro, green onions, peanuts, pomegranate, and sesame seeds.
- Serve the ribs and sauce over rice, topped with the cilantro mixture.
