Grilled boneless short ribs basted with a mustard-horseradish sauce

Mix equal parts Dijon mustard and prepared horseradish with 1 tbsp soy, 2 cloves garlic, 2 tbsp oil and kosher salt. This is the basting sauce.

Cut each short rib off its bone, keeping the knife close to the bone.

Trim off some of the surface fat, leaving a little on.

Rub the trimmed ribs with a little oil and dust lightly with coarse salt, coarse ground pepper and granulated garlic on both sides.

Grill over fairly high heat. Once flipped, brush sauce on the top side; keep turning often, basting the other side after about a minute, letting the sauce catch the flames.

Keep turning until each piece reads 127 to 130 inside; smaller pieces cook faster. Pull each off as it is ready.