Crockpot Thai Short Ribs with Coconut Rice

There’s something magical about walking into your home after a long day and being greeted by the intoxicating aroma of dinner that’s been slowly cooking to perfection. That’s exactly what happens with these Crockpot Thai Short Ribs with Coconut Rice – a dish that combines the heartiness of beef short ribs with the exotic flavors of Thailand.

I first discovered my love for Thai flavors during a backpacking trip through Southeast Asia. The complex balance of sweet, salty, sour, and spicy elements completely transformed my understanding of what food could be. When I returned home, I was determined to recreate those flavors in my own kitchen, but in a way that would fit my busy lifestyle.

Enter the crockpot – that miraculous kitchen appliance that does all the work while you’re away. These Thai-inspired short ribs simmer for hours in a sauce that’s bursting with lemongrass, ginger, garlic, and coconut milk, resulting in meat that literally falls off the bone. Paired with coconut rice that soaks up all that flavorful sauce, this dish has become one of my absolute favorites for both weeknight dinners and weekend entertaining.

Ingredients

For the Short Ribs

• 3-4 pounds beef short ribs
• 2 tablespoons vegetable oil
• 1 can (14 oz) coconut milk (full fat)
• 3 tablespoons Thai red curry paste
• 3 tablespoons brown sugar
• 2 tablespoons fish sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, outer layers removed, bruised and cut into 3-inch pieces
• 1 lime, juiced and zested
• 2 red Thai chilies, sliced (optional for extra heat)
• 1 yellow onion, sliced
• 1 red bell pepper, sliced

For the Coconut Rice

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar

For Garnish

• Fresh cilantro, chopped
• Fresh Thai basil, torn
• Green onions, sliced
• Lime wedges
• Chopped peanuts

Equipment Needed

• 6-quart crockpot/slow cooker
• Large skillet
• Rice cooker or medium saucepan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs
• Wooden spoon

Preparation Time

Nutritional Information (Per Serving)

Instructions

Preparing the Short Ribs

1. Trim any excess fat from the short ribs (leave some for flavor).
2. Season the ribs generously with salt and pepper on all sides.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Working in batches, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side.
5. Transfer the seared ribs to your crockpot.

Making the Thai Sauce

1. In a mixing bowl, whisk together:
   • Coconut milk
   • Thai red curry paste
   • Brown sugar
   • Fish sauce
   • Minced garlic
   • Grated ginger
   • Lime juice and zest
2. Pour this mixture over the seared ribs in the crockpot.
3. Add the bruised lemongrass pieces, sliced Thai chilies (if using), sliced onion, and red bell pepper.
4. Stir gently to combine everything.

Slow Cooking

1. Cover the crockpot and set to low for 6-8 hours or high for 4-5 hours.
2. The ribs are done when the meat is tender and easily pulls away from the bone.
3. About halfway through cooking, gently stir the contents to ensure even cooking.

Preparing the Coconut Rice

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a rice cooker or medium saucepan, combine:
   • Rinsed rice
   • Coconut milk
   • Water
   • Salt
   • Sugar
3. If using a rice cooker, cook according to the manufacturer’s instructions.
4. If using a saucepan, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
5. Once cooked, fluff the rice with a fork and keep warm until serving.

Serving

1. Remove the lemongrass pieces from the crockpot (they’re not meant to be eaten).
2. Taste the sauce and adjust seasoning if necessary with more fish sauce, lime juice, or brown sugar.
3. Serve the short ribs and sauce over the coconut rice.
4. Garnish with fresh cilantro, Thai basil, green onions, lime wedges, and chopped peanuts.

Cooking Tips

• Choose the right ribs: Look for short ribs with good marbling for the most flavor and tenderness.
• Don’t skip the searing: This step creates a depth of flavor that’s essential to the dish.
• Lemongrass tip: After removing the tough outer layers, use the back of a knife to bruise the lemongrass before adding it to the crockpot. This helps release its aromatic oils.
• Coconut milk matters: Use full-fat coconut milk for both the ribs and rice for the richest flavor.
• Make ahead: This dish actually tastes even better the next day, making it perfect for meal prep.
• Skim the fat: If you prefer a leaner dish, refrigerate the cooking liquid after removing the ribs and skim off the solidified fat before reheating.

Variations

Protein Substitutions

• Beef Chuck Roast: If short ribs aren’t available, chuck roast cut into large chunks works well.
• Chicken Thighs: For a lighter option, use bone-in, skin-on chicken thighs and reduce cooking time to 4-5 hours on low.
• Pork Shoulder: Cut into 2-inch cubes for a delicious alternative.

Vegetable Additions

• Add baby bok choy, snow peas, or green beans during the last 30 minutes of cooking.
• Include bamboo shoots or water chestnuts for extra texture.
• Stir in fresh spinach just before serving for added nutrition.

Spice Level Adjustments

• For milder flavor, reduce the curry paste to 1-2 tablespoons.
• For extra heat, add more Thai chilies or a teaspoon of chili oil.
• Balance heat with a tablespoon of honey if needed.

Dietary Modifications

• Gluten-Free: This recipe is naturally gluten-free (check your curry paste ingredients).
• Dairy-Free: Already dairy-free as written.
• Lower Carb: Serve over cauliflower rice instead of jasmine rice.

Serving Suggestions

• Create a complete Thai feast by serving with a simple cucumber salad dressed with rice vinegar and a pinch of sugar.
• Offer extra lime wedges and fish sauce at the table so everyone can adjust to their taste.
• A small bowl of sriracha or sambal oelek on the side allows heat-lovers to add more spice.
• For a refreshing beverage pairing, try Thai iced tea or a tropical fruit smoothie.
• Fresh tropical fruit like mango or pineapple makes a perfect light dessert after this rich meal.

Storage and Reheating

• Refrigeration: Store leftover ribs and sauce separately from the rice in airtight containers for up to 3 days.
• Freezing: The rib mixture freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the ribs and sauce in a saucepan over medium-low heat until heated through. Add a splash of water or coconut milk if the sauce has thickened too much. Microwave the rice with a sprinkle of water to prevent drying out.

Why This Recipe Works

The magic of this recipe lies in the perfect marriage of technique and flavor. The slow cooking method breaks down the tough connective tissue in the short ribs, resulting in meat that’s incredibly tender. Meanwhile, the aromatic Thai ingredients infuse every bite with complex flavors.

Short ribs are particularly well-suited to slow cooking because they contain a good amount of fat and collagen, which melts during the long cooking process to create a rich, silky sauce. The addition of coconut milk not only adds creaminess but also helps to tenderize the meat further.

The coconut rice is far from an afterthought – its subtle sweetness provides the perfect canvas for the bold Thai flavors of the ribs. The starch in the rice also helps to thicken the sauce when they’re combined on your plate.

I’ve tested this recipe countless times, adjusting the balance of flavors until it reached perfection. The combination of lemongrass, ginger, and lime creates that unmistakable Thai profile, while the fish sauce adds depth and umami that can’t be achieved any other way.

Common Mistakes to Avoid

1. Using light coconut milk: This will result in a thinner, less flavorful sauce.
2. Skipping the searing step: This crucial step develops deep flavor that can’t be achieved through slow cooking alone.
3. Overcrowding when searing: Work in batches to ensure each rib gets a proper sear.
4. Not trimming excess fat: While some fat is good for flavor, too much can make the final dish greasy.
5. Removing the lid during cooking: This lets heat escape and extends cooking time.
6. Cooking rice with exact 1:1 liquid ratio: Coconut milk is thicker than water, so additional liquid is necessary.
7. Not adjusting seasoning at the end: The long cooking process can mellow flavors, so a final taste test is essential.

Q&A

Can I make this in an Instant Pot instead of a crockpot? Absolutely! For an Instant Pot version, sear the ribs using the sauté function, then add all sauce ingredients. Cook on high pressure for 45 minutes with a 15-minute natural release. The sauce may be thinner, so you might want to reduce it using the sauté function after cooking.

Is there a substitute for fish sauce if I don’t have it or don’t like it? While fish sauce provides a distinctive umami flavor that’s hard to replicate, you can substitute with soy sauce or tamari (use about 1.5 tablespoons) plus a teaspoon of rice vinegar. The flavor profile will be different but still delicious.

How spicy is this dish? As written, this recipe has a moderate heat level. The Thai red curry paste provides most of the spice, along with optional fresh Thai chilies. You can easily adjust the heat by increasing or decreasing these ingredients.

Can I use boneless short ribs? Yes, boneless short ribs work well in this recipe. They may cook slightly faster (check for tenderness after 5 hours on low), but you’ll miss out on some of the richness that bones add to the sauce.

What if I can’t find lemongrass? If fresh lemongrass isn’t available, you can use 2 tablespoons of lemongrass paste from a tube (found in the produce section). In a pinch, you can substitute with 1 tablespoon of lemon zest plus 1/4 teaspoon of ginger, though the flavor won’t be quite the same.

Can I make this dish ahead for a dinner party? This is an excellent make-ahead dish! In fact, the flavors improve after a day in the refrigerator. Cook the ribs completely, then refrigerate in their sauce. Reheat gently on the stovetop or in a low oven before serving. Make the coconut rice fresh the day of serving.

Is this recipe gluten-free? The main ingredients are naturally gluten-free, but always check the labels on your curry paste and fish sauce, as some brands may contain gluten or be manufactured in facilities that process gluten.

Personal Notes

I’ve made this recipe countless times, tweaking it slightly with each iteration until it reached the perfect balance of flavors. What started as an attempt to recreate the dishes I fell in love with in Thailand has become a family favorite that’s requested for special occasions and cozy Sunday dinners alike.

What I love most about this dish is its versatility. It’s impressive enough to serve to guests yet simple enough for a weeknight dinner. The hands-off cooking time means I can start it in the morning and come home to a house filled with mouthwatering aromas and a dinner that’s practically ready to serve.

I find the combination of rich, tender meat and aromatic Thai flavors particularly comforting during the colder months, but this is truly a year-round dish in my home. The brightness from the lime and fresh herbs keeps it from feeling too heavy, even in summer.

If you make this recipe, I’d love to hear how it turns out for you. Don’t be afraid to make it your own by adjusting the spice level or trying some of the variations. That’s the beauty of cooking – even the most detailed recipe is just a starting point for your own culinary adventure.