Short rib French dip

Salt the short ribs and rest them uncovered overnight in the fridge.

Sear over a super hot two zone fire, then move to the cool side of the grill until rosy medium rare.

Shave the meat very thin across the grain and pile it tall.

Top with cheese and put it under the broiler until melted and bubbly.

Spread mayo on the bread and build the sandwich.

Serve with beef stock thickened with a light roux and flavoured with soy sauce and Worcestershire as the dip.