braised short ribs

Braised beef short ribs from Kendall's Brasserie at the Los Angeles Music Center. (Glenn Koenig / Los Angeles Times / February 28, 2013)

Dear SOS: I love the delicious short ribs served at Kendall's Brasserie, the Music Center restaurant run by Patina. The ribs are so flavorful, meaty and tender. Please, please try to get Patina to share the recipe.

Lynne Mitchell

La Cañada-Flintridge

Dear Lynne: This dish may take a bit of time, but patience yields the most tender, buttery rich ribs. Kendall's Brasserie was happy to share its recipe, which we've adapted below. I loved them so much, I think I'll be making these again this weekend.


Total time: 4½ hours

Servings: 6

Note: Adapted from Kendall's Brasserie. The short ribs (14 ounces each) can be ordered from most butchers. Kendall's Brasserie serves the short ribs with a few garlic croutons, mashed potatoes and sautéed Swiss chard.

6 (14-ounce) beef short ribs

Salt and black pepper

1/2 cup oil

2 onions, roughly chopped

2 carrots, roughly chopped

1 stalk celery, roughly chopped

1 head garlic, whole cloves peeled

2 tablespoons tomato paste

1 tablespoon flour

2 cups dry red wine

2 sprigs thyme

2 bay leaves