Place short ribs, stock, red wine, Worcestershire, onions and carrots in a pot and simmer for 20-25 minutes until tender.
While short ribs are simmering, combine coleslaw, cider vinegar and green apples. Adjust the seasoning with more vinegar, salt and pepper.
Remove the short ribs from the stock and reduce.
While stock is reducing, slice the short ribs (remove the bones) and season with a splash of red wine vinegar, salt, and pepper. Moisten the short ribs with a little of the stock.
To build, toast the hoagies, and then put the sliced short rib on bottom bun.
Add coleslaw and moisten top bun with a little stock before placing on top.
The braising liquid makes a great “Au Jus” for dipping your sandwich into.