If you’ve been dreaming of a dinner that feels like a warm hug and transports your taste buds straight to Thailand, then you’re in for a treat with this delightful Crockpot Thai Short Ribs with Coconut Rice Recipe. Imagine tender, fall-off-the-bone beef infused with a symphony of bold Thai flavors, perfectly paired with creamy, fragrant coconut rice. This dish is not just a meal; it’s an experience of textures and tastes coming together in the most comforting way imaginable.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, combining to create an authentic Thai-inspired feast with rich, complex flavors and luscious textures. They’re straightforward, accessible, and each one brings a unique magic to your Crockpot Thai Short Ribs with Coconut Rice Recipe.
- 3–4 lbs beef short ribs: Choose bone-in for extra richness or boneless for convenience and easy eating.
- Salt and pepper: Essential to season and enhance the natural flavors of the beef.
- 1 tablespoon vegetable oil: For searing the ribs to lock in juices and build flavor.
- 1/2 cup beef broth: Adds depth and moisture to braise the ribs tender.
- 1/4 cup soy sauce: Brings a savory umami touch with classic Asian notes.
- 1/4 cup hoisin sauce: Sweet and fragrant, this thick sauce complements the meat beautifully.
- 1/4 cup brown sugar: Provides a subtle sweetness that balances the salty and sour components.
- 2 tablespoons rice vinegar: Brightens the dish with a gentle tang.
- 2 tablespoons fish sauce: Adds an authentic, salty, and slightly funky flavor burst.
- 1 tablespoon sesame oil: Infuses the dish with a nutty aroma and richness.
- 1 tablespoon fresh grated ginger: Offers a refreshing, peppery heat.
- 4 cloves garlic, minced: Essential for that deep, comforting flavor base.
- 1–2 tablespoons red curry paste: Injects a vibrant, spicy kick to warm and excite the palate.
- 1 small onion, thinly sliced: Sweetens and softens during slow cooking.
- Juice of 1 lime: Adds freshness and helps balance the richness with a zesty finish.
- 1 1/2 cups jasmine rice, rinsed: The perfect fluffy base to soak up all those delicious sauces.
- 1 can (13.5 oz) full-fat coconut milk: Creates luscious, creamy rice with a tropical touch.
- 1 1/4 cups water: Essential for cooking the rice to tender perfection.
- 1/2 teaspoon salt: Enhances the coconut rice flavors and balances sweetness.
How to Make Crockpot Thai Short Ribs with Coconut Rice Recipe
Step 1: Prepare and Sear the Short Ribs
Start by generously seasoning your beef short ribs with salt and pepper. Heating the vegetable oil in a skillet over medium-high heat, sear the ribs for about 2 to 3 minutes on each side until they develop a beautiful golden crust. This step locks in flavor and really kicks off that deep, meaty goodness. Once browned, transfer the ribs directly into your crockpot, setting up the foundation for that slow-cooked magic.
Step 2: Mix the Flavorful Sauce
In a medium bowl, combine the beef broth, soy sauce, hoisin sauce, brown sugar, rice vinegar, fish sauce, sesame oil, fresh grated ginger, minced garlic, red curry paste, and lime juice. Whisk everything together until the brown sugar dissolves and the ingredients meld into a lovely, rich sauce. Pour this vibrant mixture over the short ribs, then tuck in the thinly sliced onions. This sauce is what turns simple ribs into a flavor-packed, aromatic journey.
Step 3: Slow Cook to Tender Perfection
Cover the crockpot and cook on low for 8 hours or high for 4 to 5 hours. During this time, the short ribs will become incredibly tender, infused with the tangy, spicy, and sweet layers from the sauce. Your kitchen will fill with an irresistible aroma that hints at the feast to come.
Step 4: Cook the Coconut Rice
While the ribs are cooking, it’s time to make your perfect coconut rice. Combine the rinsed jasmine rice, full-fat coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15 to 18 minutes until all the liquid is absorbed and the rice is tender. Turn off the heat and let it sit covered for another 5 minutes to steam, then fluff with a fork for that light, airy texture with a creamy coconut scent.
Step 5: Serve and Enjoy
When your Crockpot Thai Short Ribs with Coconut Rice Recipe is ready, plate a generous bed of coconut rice and lay the tender ribs on top, spooning plenty of that flavorful sauce over everything. This dish is designed to be enjoyed spoonful by spoonful, each bite layered with complex flavors.
How to Serve Crockpot Thai Short Ribs with Coconut Rice Recipe
Garnishes
Bright garnishes can elevate this dish beautifully. Fresh chopped cilantro adds a herbaceous pop, thinly sliced green onions bring subtle crunch and freshness, and a squeeze of lime juice right before serving adds a lively brightness that cuts through the rich sauce. Think of these touches as the perfect finishing flourish.
Side Dishes
While the short ribs and coconut rice are stars on their own, pairing them with lightly steamed or stir-fried greens like bok choy or snap peas adds freshness and crunch to the meal. A simple cucumber salad tossed with rice vinegar and a touch of sugar can also bring a refreshing balance to the rich, slow-cooked beef.
Creative Ways to Present
For a stunning presentation, serve this dish family-style on a large platter for sharing, garnished with bright herbs and lime wedges. Alternatively, create individual bowls layering rice, ribs, and sauce, then sprinkle with toasted sesame seeds or crushed peanuts for textural contrast. These details turn your Crockpot Thai Short Ribs with Coconut Rice Recipe into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover ribs and coconut rice are pure comfort food waiting for the next day. Store them separately in airtight containers in the refrigerator for up to 3 days to keep the textures optimal. The flavors will deepen, making your second helping just as delightful as the first.
Freezing
If you want to enjoy this dish even later, freeze the short ribs and sauce (without the rice) in a sealed container for up to 3 months. Coconut rice doesn’t freeze as well, as it can become a bit gummy upon reheating, so it’s best made fresh or refrigerated if you plan to eat it within a few days.
Reheating
Gently reheat the ribs and sauce on the stovetop over low heat, adding a splash of beef broth or water if the sauce is too thick. Warm the coconut rice in the microwave with a damp paper towel over the top or on the stovetop with a little water to refresh its fluffy texture. This way, your leftovers taste just like freshly made!
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this a great option for those avoiding gluten.
What cut of beef is best for these short ribs?
Bone-in short ribs are ideal for maximum flavor and tenderness, but boneless short ribs work well too if you prefer easier serving and less mess. Either way, slow cooking transforms them into melt-in-your-mouth deliciousness.
Can I make the dish spicier?
Definitely! Increase the amount of red curry paste or add some diced red chili peppers when you prepare the sauce. Just remember to adjust gradually to suit your heat preference without overpowering the delicate balance of flavors.
Is it necessary to sear the ribs before slow cooking?
Searing adds a wonderful depth of flavor and texture to the ribs, but if you’re short on time, you can skip this step. Keep in mind you might miss some of the richer caramelized notes that make this recipe extra special.
Can I use a rice cooker for the coconut rice?
Yes! Just add the jasmine rice, coconut milk, water, and salt to your rice cooker and cook according to your model’s instructions. It’s a convenient way to get perfectly cooked coconut rice without any fuss.
Final Thoughts
This Crockpot Thai Short Ribs with Coconut Rice Recipe is truly a treasure for anyone who appreciates comfort food with a touch of exotic flair. It’s the perfect dish to make ahead, impress guests, or simply treat yourself to a flavorful night in. The slow-cooked tenderness paired with creamy coconut rice makes every bite wonderfully memorable. I wholeheartedly encourage you to give this recipe a try—you might just find your new favorite weeknight dinner or weekend indulgence.
Print
Crockpot Thai Short Ribs with Coconut Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Crockpot Thai Short Ribs with Coconut Rice recipe offers tender, flavorful beef short ribs slow-cooked in a rich Thai-inspired sauce, paired perfectly with creamy coconut-infused jasmine rice. A comforting and aromatic dish that melds the sweet, savory, and tangy flavors of Thai cuisine with ease and convenience making it ideal for meal prep or a special weeknight dinner.
Ingredients
For the Short Ribs
- 3–4 lbs beef short ribs, bone-in or boneless
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, minced
- 1–2 tablespoons red curry paste
- 1 small onion, thinly sliced
- Juice of 1 lime
For the Coconut Rice
- 1 1/2 cups jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 1/4 cups water
- 1/2 teaspoon salt
Instructions
- Season and Sear the Short Ribs: Pat the short ribs dry and season them evenly with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the short ribs and sear until browned on all sides, approximately 2–3 minutes per side, to lock in flavor and color.
- Prepare the Slow Cooker Sauce and Cook: Transfer the seared short ribs to the crockpot. In a medium bowl, whisk together the beef broth, soy sauce, hoisin sauce, brown sugar, rice vinegar, fish sauce, sesame oil, grated ginger, minced garlic, red curry paste, and lime juice until well combined. Pour this mixture over the short ribs and add the thinly sliced onion on top. Cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is tender and falls off the bone.
- Cook the Coconut Rice: While the ribs cook, combine the rinsed jasmine rice, full-fat coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 15–18 minutes, or until the rice is tender and all liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes to finish steaming.
- Serve and Garnish: Fluff the coconut rice with a fork and plate. Serve the short ribs atop the rice, spooning some of the flavorful sauce over the top. Garnish with chopped cilantro, sliced green onions, or an extra squeeze of fresh lime juice if desired for brightness and freshness.
Notes
- To thicken the sauce after cooking, remove the short ribs and simmer the sauce on the stovetop for 5–10 minutes until reduced, or whisk in a cornstarch slurry to reach desired consistency.
- For extra heat, stir in a diced red chili or add more red curry paste to the sauce before cooking.
- This recipe is excellent for meal prep as flavors deepen overnight, making leftovers taste even better the next day.
- Use tamari instead of soy sauce for a gluten-free option.
