Short Ribs Pizzaiola

This is my own version of a dish that I grew up eating.  My parents would sometimes use pork chops, or cheaper cuts of steak. It's the kind of dish where you really have to use your bread as a mop for the sauce.  It's dam tasty and worth fighting over.  You can't find this sandwich everywhere, but if you do, I can assure you it's not made with the proper amount of love it deserves.  I like to think of it as a version of an "Italian American pulled Beef" a riff on a pulled pork sandwich, something of that caliber.  Whenever you cook beef or pork on the bone, you're going to have better results.

While it's great to use pork chops or steak, I wanted to go with something more succulent. These short ribs were cut down for me by my local butcher (Los Paisanos) on Smith Street.  They're really fresh, and very meaty.  I start my braising liquid, and then I let these cook low and slow, just forget about them in a low oven.  I like to really infuse them with both fresh as well as dried oregano.  It gives them a nice kick.  

For me, the best vehicle to serve this sandwich on would be fresh seeded rolls from Caputo's Bakery.  I was lucky enough to grab a few this morning while they were still warm.  

This sandwich is everything you need for a heavy stick to your ribs bite.  The acidity in the tomatoes really breaks down the collagen and the muscle fibers in the short ribs.  They become so soft and tender you can just break it apart.  It melts in your mouth.  

Lastly, I amped it up and served it with a slice of salted fresh mozzarella from Caputo Fine Foods, the best mozzarella I've had here in Brooklyn.  It works well on the sandwich.  Just in case your wondering, you can also eat this leftover served on top of some creamy polenta, or perhaps a nice Papardelle or Fettucine noodles.