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1
Heat olive oil over medium high heat.
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2
Add short ribs and cook until they are nicely browned on one side.
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3
Flip them over and brown them on the other side.
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4
Remove them from the pan and set aside.
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5
Add the carrots, celery, onion, and garlic to the pan.
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6
Cook all of the veggies until softened.
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7
Add fennel seed and chopped parsely and give everything a stir.
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8
Transfer all of the veggies a slow cooker.
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9
Place short ribs on top of the veggies (also pour in any juice on the plate).
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10
Add beef broth, tomatoes, balsamic vinegar, and molasses.
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11
Stir it all together, cover it with the lid, and let it cook on low for 810 hours.
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12
Carefully remove the short ribs from the slow cooker and set them on a plate.
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13
Using two forks, shred the beef and then return it to the slow cooker.
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14
Stir everything together and check for seasoning.
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15
Add additional salt and pepper, if needed.
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16
Replace the lid to keep all of it warm.
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17
Turn the oven to broil.
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18
Slice the rolls in half and place them cut-side up on a baking sheet.
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19
Toast them under the broiler for a few minutes until they turn a nice golden brown.
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20
Using a vegetable peeler, slice off thin slices of the provolone cheese.
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21
Scoop some of the shredded short ribs onto a roll.
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22
Top with a few slices of provolone cheese and serve.
