Crockpot Thai Short Ribs with Coconut Rice.
Ingredients
- 5 pounds bone-in beef short ribs
- black pepper
- 4 shallots, halved
- 2 inches fresh ginger, sliced
- 1-3 teaspoons Chinese 5 spice
- 1 cup pomegranate juice
- 1/3 cup tamari or soy sauce
- 1/3 cup Thai chili sauce
- 1/2 cup chopped green onions
- 2 cups cilantro, chopped
- 1/3 cup chopped roasted peanuts
- 3 tablespoons toasted sesame seeds
- 1 cup pomegranate seeds, optional
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Instructions
- 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.
- 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.
Source
Original recipe: View Original
