Crockpot Thai Short Ribs with Coconut Rice Recipe

If you’re looking for a mouthwatering dish that combines the bold flavors of Thai cuisine with the ease of slow-cooking, then look no further! This Crockpot Thai Short Ribs with Coconut Rice recipe is a perfect blend of spices and ingredients that deliver comfort and delight. Let’s dive into the preparation of this delicious meal that’s sure to impress your guests or nourish your family.

Ingredients

For the Thai Short Ribs

• 3 lbs beef short ribs
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1/4 cup brown sugar
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 teaspoon ground coriander
• 1 teaspoon ground pepper
• 1 tablespoon chopped fresh cilantro (for garnish)
• Red chili flakes (optional, for garnish)

For the Coconut Rice

• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon sugar (optional)

Instructions

Step 1: Prepare the Short Ribs

1. Sear the Ribs: Start by heating the vegetable oil in a skillet over medium-high heat. Season the short ribs generously with salt and pepper. Sear them in batches until they are browned on all sides, about 3-4 minutes per side. This will enhance the flavor of the dish.

2. Mix the Ingredients: In a bowl, combine the soy sauce, fish sauce, brown sugar, coconut milk, red curry paste, lime juice, grated ginger, and minced garlic. Whisk until well blended.

3. Layer in the Crockpot: Place the seared short ribs at the bottom of the crockpot. Pour the sauce mixture over the ribs, ensuring they are well coated. Add the chopped onion and sprinkle the ground coriander on top.

Step 2: Slow Cook

4. Cook on Low: Cover the crockpot and cook on low for 7-8 hours, or on high for 4-5 hours. The meat should become tender and easily fall off the bone.

Step 3: Prepare the Coconut Rice

5. Rinse the Rice: In a pot, rinse the jasmine rice under cold running water until the water runs clear. This step helps remove excess starch, ensuring fluffy rice.

6. Cook the Rice: Add the rinsed rice, coconut milk, water, salt, and sugar (if using) to the pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 4: Serve and Enjoy

7. Plate the Dish: Once the short ribs are ready, shred the meat using two forks, if desired. Serve the tender short ribs over a generous scoop of coconut rice. Drizzle the remaining sauce from the crockpot over the top.

8. Garnish: Finish the dish with a sprinkle of fresh cilantro and a pinch of red chili flakes for an added kick, if you like.

Conclusion

This Crockpot Thai Short Ribs with Coconut Rice recipe demonstrates how simple ingredients can create a complex and satisfying meal. The tender short ribs paired with creamy coconut rice make it the perfect dish for any occasion— from family dinners to special gatherings. Try it today and indulge in the comforting flavors of Thai cuisine! Enjoy!

Tips for Perfecting Your Dish:

• Meat Choice: For the best results, use well-marbled short ribs, as they will become more tender during cooking.
• Adjust Spice Levels: Feel free to adjust the amount of red curry paste based on your spice preference.
• Make Ahead: This dish can be prepared in advance and reheats well, making it perfect for leftovers!

Happy cooking! 🌶️🍚🥢