Beef with a watermelon salad is a perfect meal for a hot summer day.
Place all the braising stock ingredients into a pot and bring to the boil. Place the short ribs into the pot and leave on a gentle simmer for 2 hours. Make sure the beef is always covered in liquid and if it reduces top up with water.
Once the beef is tender and the bones slide out with ease, remove from the pot and rest for 10 minutes. Slice the beef into 1/2 cm strips and dust in rice flour.
Mix the Sriracha, honey and apple cider vinegar together and brush onto both sides of the short rib strips. Place the short rib strips onto a lined baking tray and cook at 200°C for 8 Minutes until caramelised.
Arrange the iceberg lettuce, lime, watermelon and parsley on a large platter. Place the short rib over the salad and dress with the remainder on the Sriracha dressing.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The dusted and glazed beef can also be pan fried in vegetable oil for a crispy texture.
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