Braised beef short ribs

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

By Noelle Carter

March 17, 2013, 9:00 a.m.

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.

And check out more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.

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Kendall's Brasserie's braised beef short ribs

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