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.
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.
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.
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.
For an alternative cut, try other slow cooking beef cuts like brisket and bolar.
The dusted and glazed beef can also be pan fried in vegetable oil for a crispy texture.
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.