Beef with a watermelon salad is a perfect meal for a hot summer day.


  • 1kg beef short ribs

  • Braising stock

  • 2 litres beef stock

  • 1/2 cup soy sauce

  • 4 bay leaves

  • 3 cloves garlic

  • 1 tsp pepper

  • 1 cup of orange juice

  • 1/2 cup brown sugar

  • Short rib dusting and glaze

  • 1 cup rice flour, dusting

  • 1/2 cup Sriracha chilli sauce

  • 1/3 cup honey

  • 2 tbsp apple cider vinegar

  • Salad

  • 1 iceberg lettuce

  • 1 lime, cut into wedges

  • 1/4 seedless watermelon, cubed

  • 1/2 cup flat leaf parsley, loosely packed


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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 information

Nutritional analysis per serving (6 servings)

  • Energy 974kj
  • Fat Total 61g
  • Saturated Fat 26g
  • Protein 36g
  • Carbohydrate 71g
  • Sugar 41g
  • Sodium 1934mg

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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