The flavor and texture of these beef short ribs was very appealing to my husband (I don't eat red meat, so this is his review). I cooked them earlier in the week and then got rid of all the fat on the top of the broth. I think the broth could have been reduced a little more. There are some leftovers and I am going to simmer the remaining broth down some more to create a thicker sauce.
He loves salsa verde and really liked the addition of the feta to the salsa. Overall, high marks for a different way of serving short ribs.
