Makes: 4 cups
Notes: Add these to the table with a stack of picks, a bowl of pistachios and a few empty bowls for olive stones, pistachio shells and used food picks.
I used Zany Zeus Classic Feta, the block weighed 168g.
I have used Sandhurst Whole Sicilian and Ghiotti Green Giant olives. Look for a large green olive with stone-in if you can’t find these. Preserved lemons are available from some supermarkets but are pretty standard at specialty stores. The feta I used is: Zany Zeus Classic
The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.