Will this work out? Making "roast beef" sandwiches out of short ribs?

I braised, slowly, some boneless short ribs, but I just don't want to do anything "stewy" with them, like I normally would. Then I got to thinking: if I can somehow slice them thinly across the grain, can I then use that meat to make roast beef sandwiches? I have lots of the juice/drippings that I can use to make an au jus. The only issue that I can see is the slicing -- it would be easy to shred them, and I might have to, and maybe that will be ok anyway.

Wondering why I never thought of this before.

why not?

and if that doesn't make for good sandwich eating, I don't know what does.

Slicing them may be out of the question. Shredded will taste just as good, however you sandwich 'em. I'd favor the au jus or a little drizzle of HP sauce. Yum.

What was I thinking, not ever doing this before??

I wasn't in the mood for BBQ flavor so didn't want to use BBQ sauce, but that would have been really good.

So... I looked on the foodtv.com site for some ideas, and found a "recipe" for a "Baltimore Beef Bad Boy" (didn't see the show, so don't know if it's a Guy Fierism or a recipe from a Baltimore restaurant, but it worked, very well.

Very lightly toasted rye bread, spread with a horseradish sauce (mayo, sour cream, horseradish, lemon, garlic, S&P) -- I put sliced red onion on too just because.

It was good! The beef was very good, very tender. I did manage to slice it somewhat because I had cooled the meat after cooking (in the fridge) - a tip I saw on a recent Good Eats show -- apparently the geletin, once re-gelled after cooking, won't melt at as low a temp as it does the first time around (or something like that) so he recommends chilling the meat after the slow cook, and then reheating it when you put it in the stew (or whatever) because the texture will be better.

Now when I'm jonesing for a roast beef sandwich, I know what to do! The cold cut roast beef just never seems to cut it.

I also used a spice rub that I got at Costco (it was called "Steak" something or other -- in a flat round tin) - I normally make my own blends, but I had picked this up on a whim a few months back and forgot about it until today. Made things really easy, and it was a good blend.

Editing to add how I cooked the meat: used an enamel cast iron dutch oven, a little bit of oil, brown the boneless chuck ribs (had first rubbed them with the spice blend), then put them (still in the dutch oven) covered in a 250 degree oven for 4-5 hours -- no added liquid at all. Didn't check them even once the whole time. Then removed the meat to the fridge to chill, poured the juice into a container also to chill -- didn't use the juice yet but it will make a really good au jus. Voila!