Sticky short ribs with watermelon and herb salad
Ingredients
Simple ingredients, wonderful result.
Braising stock7 ingredients
Short rib dusting and glaze4 ingredients
Salad4 ingredients
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Place all the braising stock ingredients into a pot and bring to the boil. Place the beef 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.
- 02
Step 2
Once the short ribs are tender and the bones slide out with ease, remove from the pot and rest for 10 mins. Slice the beef into 1/2 cm strips and dust in rice flour.
- 03
Step 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 mins until caramelised.
- 04
Step 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 of the sriracha dressing.
Tips
-
For an alternative cut, try other slow cooking beef cuts like brisket and bolar.
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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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If the short rib is refrigerated overnight after cooking to stiffen, it allows you to slice the meat with consistency and is easier to handle.
