thai chili short ribs
These beef short ribs are the perfect fall & winter food. They are simple enough to make for a weeknight dinner, but pack enough flavor to wow any guests you invite over. Spicy, savory, salty, and full of umami, these ribs have it all. Rice is an obvious complement, but Chrissy Teigen’s coconut rice really puts this meal over the top. We topped everything with some chopped peanuts, more toasted coconut, peanut sauce, and some carrots that we quick-pickled in rice wine vinegar. Sauté up some green veggies (bok choy, broccoli, snap peas, etc), and you’re in business.
Thai Chili Short Ribs
2 ½ to 3 pounds beef short ribs
¾ cup low sodium soy sauce
1 Tablespoon fish sauce
½ cup sweet chili sauce
¼ cup rice wine vinegar
½ cup water (you want liquid to come halfway up the meat, so adjust accordingly)
3 cloves garlic, whole
1 inch fresh ginger, roughly chopped
¼ teaspoon cayenne, more or less to taste
Salt the short ribs.
Sear the short ribs in a cast iron over medium-high heat, until you get a nice brown color on the outside of the ribs.
Put all ingredients in slow cooker on low for 5-6 hours, or until meat falls off the bone.
Spoon over rice and enjoy!
Sweet & Salty Coconut Rice by Chrissy Teigen
½ cup unsweetened shredded coconut
1 ½ cups Jasmine rice, rinsed and drained
1 (14-ounce) can full-fat coconut milk
¼ cup sugar
1 ½ teaspoons kosher salt
Toast coconut flakes in a dry skillet
Combine the rice, coconut milk, and 14 ounces of water (1 empty can of coconut milk full), sugar*, and salt in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce the heat to a low simmer, cover, and simmer about 20 minutes, or until rice is cooked and liquid is absorbed.
Remove from heat, fluff with a fork, re-cover the saucepan, and let stand for 5 minutes before serving.
Top with toasted coconut.
* We did about 1 Tablespoon of honey instead of sugar!