Next Post
Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.
This post may contain affiliate links, please see our privacy policy for details.
I am a little overly excited about this particular Monday.
Ugh. Monday? Yeah, yeah I know. It is totally not fun. Especially if you are a Broncos fan. Sorry.
Ok, but anyway this Monday is finally the day I get to share these lettuce wraps with you. I have been waiting too long. A whole two weeks or something like that.
I know, life is so hard.
I would have shared these last Monday, but the site decided to crash on me and I lost the whole post I had written. Instead of these wraps you got this salad, because I just did not feel like writing the whole thing over again. I am happy to say I have switched to a new host (basically the company that makes the site function) called DigitalFyre. Let’s hope all those apologies for the site being down are now OVER. I am praying for only good things from here on out.
But let’s just talk about these wraps already. I feel like wraps can be a little confusing.
These wraps are kind of springy with the bright green butter lettuce and the mango salsa, but then there is the cozy short ribs, that in my opinion are winter’s best friend.
I know that half the country is freezing cold and snowy, including Colorado where we certainly have tons of snow, but yet I am so ready for fresh foods + bright colors.
I am one of those annoying people who loves the snow up until January first or maybe even the second, but then I am kind of done with it. I get in this mood where I just crave bright colors, clean rooms and warmer temps. Probably should not be living in a place where is snows through May, often into June, but I gotta say though, yesterday was an incredibly gorgeous day. Colorado blue skies against the fresh white snow. So pretty.
Anyway I think these are just a good mix.
A good mix of bright and colorful, healthy and cozy. Pretty awesome, right?
And there is peanut sauce.
In case you didn’t know, I love peanut sauce. I could (and sometimes do) put it on everything. Don’t judge, trust me if you have never had peanut sauce before prepare to be amazed. It is delicious.
The ribs get slow cooked all day long in a sweet Thai curry sauce that is just incredible. They may be one of my favorite meals to date. The sauce is just sooo good.
It got rave reviews…
From everyone, although there were definitely a few people at the table who skipped my beloved butter lettuce.
LOSERS.
Seriously, butter lettuce is the best. I buy at least a head or two a week. I know it may look similar to iceberg lettuce, but go for the butter. It is SO much better. Both my dad and I have decided it is our favorite. Love it.
The whole meal is really simple and takes almost no time at all to throw together. Just toss a few things in the crockpot in the morning, make some peanut sauce + mango salsa and you are done.
The house is going to smell amazing all day long. So there’s yet another reason to get going on making these for dinner – as soon as possible.
No really , as soon as possible. You’ll be so happy you did!
Crockpot Curried Thai Short Rib Lettuce Wraps with Peanut Sauce + Mango Salsa.
Servings: 8 servings
Calories Per Serving: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 pounds beef short ribs or more if the ribs do not look meaty
- 2 tablespoons olive oil
- good pinch of salt and pepper
- 2 cloves garlic minced or grated
- 1 tablespoon ginger grated or finely chopped
- 1 cup sweet thai chili sauce
- 1/2 cup soy sauce
- 1-2 tablespoons thai red curry pasted use 1 tablespoon for less heat
- 1 teaspoon fish sauce
- 1 leaves head of butter lettuce torn off
- 1/2 cup peanuts chopped
Mango salsa
- 1 mango peeled and chopped
- 1 small jalapeno seeded + chopped
- 1/2 lime juiced
- 1/4 cup freshly chopped cilantro
- 4 green onions chopped
- a pinch of salt and pepper
Thai Peanut Sauce
- 1 (13. 5 ounce) can coconut milk
- 3/4 cup creamy peanut butter
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons thai red curry paste use 1 teaspoon for less heat
Instructions
- The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt and pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.*
- To the bowl add the garlic, ginger, sweet thai chili sauce, soy sauce, thai red curry paste and fish sauce. Cover and cook for about 8 hours on low (5-6 on high), or until meat is falling off the bone. If you can, rotate short ribs once or twice during cooking. The cooking times will vary depending on the size of your short ribs.
- To make the mango salsa toss the mango, jalalpeno, lime juice, cilantro, green onions, and a pinch of salt and pepper in small bowl. Taste and adjust seasonings to your likings. Place in the fridge until ready to serve.*
- To make the peanut sauce add the coconut milk, peanut butter, brown sugar, soy sauce and thai red curry paste to a medium size pot. Place the pot over medium heat and bring to a low boil, stirring until the peanut butter melts into the coconut milk and the brown sugar has dissolved to make a smooth peanut sauce. Set aside.
- When ready to eat remove the short ribs from the crockpot and shred with a fork. Divide the meat among the lettuce cups and spoon some of the sauce that is sitting in the crockpot over the meat. Top with mango salsa and then drizzle on the peanut sauce. Sprinkle the peanuts over top.
Notes
*Searing the short ribs is not necessary, but it does add an extra layer of flavor. *Feel free to add chopped grape tomatoes and or avocado to the salsa.
I mean, come on. Just look at them. Too good.
These were so good! There was alot of peanut sauce, any recommendations on what to do with the extra?
Hey Rachel,
So glad you enjoyed the recipe! You can save the peanut sauce for a few weeks, it would be great with spring rolls or for a Thai peanut salad! xTieghan
Hello, if I wanted to make this vegetarian- say with Tofu…how would you suggest cooking the tofu? Would it still turn out nicely if it was put in the slow cooker with the other ingredients? Thank you!
Hi Kira! I don’t cook with tofu, so I am uncomfortable advising you to do so. That said, if I where to do it, I would pan sear the tofu, then toss with the sauce and other ingredients. The slow cooker would not be needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan,
I’m just learning how to use an Instant Pot. This recipe looks like it may be a contender. Have you ever tried shortening some of your cooking time in an Instant Pot? I love your gluten free recipes.
Thank you, Tieghan for your delicious imagination!!
Colorado Belle
HI! I actually am not a huge fan of instant pot short ribs. I have found them to be a little tough and not tender. That said, If you want to give it a try, I would recommend high pressure for 30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you make these the night before? How would you reheat without the meat getting tuff?
i made this a couple days ago, my first time cooking beef ribs, And I loved it! Will defo be doing again! It smelt wonderful as it was cooking & my significant other stuffed himself silly! Thanks so much! Also I really like your writing style! Made me smile☺️
Hi,
Can these be cooked in a low oven? I don’t have a crockpot 🙁
Yes!! I would do 300 for 4-6 hours. Hope you love this!
This looks insanely good and I’m dying to try it. Unfortunately, (as much as I love them!) short ribs are a little expensive near the end of the month and I don’t want to wait until I get paid again to make this. Could you recommend a cheaper cut of meat that would work with this recipe?
Thanks Vanessa!! Chicken or flank steak would both work great! 🙂
Yum! I just made a version of this for dinner tonight and it’s a total winner on the first try!
Thanks so much for the recipe inspiration, Tieghan 🙂 In addition to the great flavors, your photography is gorgeous and your writing style is wonderful. I can’t wait to try more of your recipes soon!
So happy you loved this! Thank you!!
My sisters allergic to mangos and boyfriend is allergic to peanuts… 🙁 any substitution ideas?
Hey Angel,
Try pineapple for the mango and what about using cashew butter + cashews? Would that work?
Just finished eating this! Delicious! I cheated and used store-bought mango salsa and Trader Joe’s satay peanut sauce…but the meat by itself is good no matter what you add to it. I made this in my dutch oven but I’ll try making it in the slow cooker without browning it next time. This would also be really yummy with country-style pork “ribs”, which tend to be meatier than short ribs and also less expensive.
A note to those of you who do this in your dutch oven instead of a slow cooker…even though I used frozen short ribs (I browned them before putting them in the oven though), after 2.5 hours of cooking at ~300 degrees F, and then turning the oven off to keep the meat warm for a couple of hours, the sugars in the chili sauce turned dark brown/black!!! Ooops….there were a couple of small pieces of meat that were too black to eat, luckily the rest were dark brown and I figure eating “burnt” sugars like this occasionally shouldn’t be too unhealthy. It still tastes good!
I don’t know if I could have left this in my slow cooker for 8 hours, especially after browning the meat. It probably depends on your slow cooker and how much meat you are cooking. I was only cooking 1.7 pounds of short ribs so it went faster than I expected.
I think it was the fact that you only had half the short ribs the recipe calls for. Less meat, mean less time. So happy the turned out delicious though!!
Thanks Amber! 🙂
If you haven’t tried this you should. Equal parts Peanut sauce with Soy sauce. Put it over chicken. YUM
Happy you loved it! Thanks!
Awesome! Made this yesterday and everyone loved it! I didn’t have the ingredients for the mango salsa so we just served it over rice with the peanut sauce and it was delish! I did half the sauce recipe and we still had leftovers. Yum! Thanks for another amazing meal!
AMAZING recipe. I didn’t have any ribs, so I substituted with chicken breast and turkey (dark) and then shredded it. I used small tortillas fro my husband, the man who can’t have dinner without substantial carbs. We both agreed, this meal is incredible, and the peanut sauce is what dreams are made of!
Great idea with the chicken! Thanks so much for making this and I am so glad you loved it!
I found this recipe on pinterest, and I am so happy I did! This was so delicious, so many flavors. The peanut sauce is AMAZING!! I could have eaten the rest of it on its own. The short ribs were tender and flavorful, and the mango salsa was a perfect addition. I didn’t have butter lettuce, so I used corn tortillas and they made some awesome tacos. I love them, thanks for a great dinner.
SO happy you loved this!! Thanks! 🙂
I LOVE this recipe but sadly, I am allergic to peanuts! What sauce can I use to replace the peanut sauce that will make it equally as delicious?
Hey Ana! Can you use almond butter or sunflower seed butter or really any other nut butter?
Yes! That sounds perfect! Thank you!