It’s that time of year when I crank out all my favorite slow-cooked meals. One of the reasons I love cozy fall cooking so much is that they’re simple and easy. And allowing something to slow cook all day long usually leaves your kitchen smelling incredible. Your home just gives off cozy vibes. Short ribs are always a favorite in our house. I love slow-cooking them in the fall and winter. One of my favorite dishes to date is my French onion braised short ribs. I also loved last year’s short rib ramen. Short ribs are amazing because as long as you cook them slowly, they almost always turn out tender and delicious. By the time they finish cooking, they should be falling off the bone and shred easily. For today’s recipe, I used one of my favorite sauces and then added sweet pomegranate juice to create a delicious spicy, sweet, tangy, and salty beef. These turned out so perfectly and the whole family loved the beef, especially with the creamy coconut jasmine rice.
Details
Step 1: start the ribs This process could not be easier. Use your crockpot or your Dutch oven, it really doesn’t matter much. I actually use a cast iron braiser, I think it cooks the meat perfectly. Add everything to the crockpot/pot, no searing, no pre-cooking. Nothing like that. Just add the beef short ribs, black pepper, shallots, ginger, and Chinese 5 spice. Then pour over the pomegranate juice, tamari/soy sauce, and Thai chili sauce. Cover the pot, and let the crockpot or oven work their magic. I skipped searing the ribs because I knew they would caramelize naturally in the spicy sweet chili sauce. By the time I uncovered my pot, the ribs were perfect, caramelized, and falling off the bone. Step 2: make the coconut rice About 20 minutes before you’re ready to serve, make the rice. This is one of my favorite rice recipes. Mix dry jasmine rice with a can of coconut milk, bone broth, and a couple of tablespoons of ghee or butter. Bring to a boil, stir, then cover and let the rice cook until fluffy. My rice takes about 20 to 25 minutes. Don’t open the pot to check it while cooking! Step 3: the toppings You’ll need fresh toppings for this beef. I make an herb mix with cilantro, green onions, roasted peanuts, and toasted sesame seeds. I didn’t do this, but you could also add a squeeze of lime juice. That would be so delish! Then if you’d like, toss in some pomegranate arils. I always do this if pomegranates are in season! Step 4: shred the ribs Shred the ribs and toss with the sticky sauce. If you notice a lot of grease on top of the sauce, do your best to drain that away before you toss the ribs. Then serve the ribs and sauce over coconut rice with that fresh herb mix. Cozy, but fresh all at the same time. And most importantly, so darn yummy!! We just love the spicy, sweet, and tangy ribs. And the coconut rice rounds out a perfect, hands-off dinner. Looking for more easy dinners? Here are a few to try for fall: Salsa Verde Chicken and Rice Tortilla Soup. 30 Minute Thai Peanut Chicken Ramen Better For You Chicken and Spinach Ramen Creamy Gnocchi Chicken Soup Easy Spicy Baked Potato Soup Healthier Italian Wedding Soup with Lemon and Garlic Lemony Garlic Chicken and Orzo Soup Creamy Gnocchi Soup with Rosemary Bacon Spicy Short Rib Peanut Ramen Lastly, if you make these Crockpot Thai Short Ribs with Coconut Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
