Remove a large piece of beef short rib from the packaging, and pat dry. Trim all excess fat from the surfaces, then place onto a hotel pan in the freezer. Allow to become very firm but not frozen solid, about one hour.
Clean the slicer well, then set at just over 2 on the dial. Slice the meat across the grain and arrange onto a piece of plastic wrap as shown. This photo is from a very large piece of meat. For smaller ones, give more slices. Should be about 2 oz of meat. Trim any large pieces of fat.
Fold the plastic wrap over the meat to seal out air. Store refrigerated.
