This week's Culinary SOS request comes from Lynne Mitchell in La Cañada-Flintridge:
"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."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 them again this weekend.
Thanks, Lynne! You can find the recipe below.
Kendall's Brasserie's braised beef short ribs
Total time: 4½ hours
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