Crockpot Thai Short Ribs with Coconut Rice
Serves 6
15 mins prep
180 mins cook
195 mins total
For nights when you’re craving Thai-style beef but don't feel like carry-out...simple and delish!
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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.
