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
Scale
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.
