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ENTERTAINMENT
June 18, 1998
It may be June, but some days it still feels like February. For some last-ditch hearty fare before summer dims the appetite, try short ribs, certainly one of the tastier cuts of beef. * Broadway Deli: A new item on a long menu, the short ribs at this Third Street deli are slow-cooked to a rich, caramelized density, then served on creamy polenta. ($12.95.) Broadway Deli, 1457 Third St. Promenade, Santa Monica, (310) 451-0616.
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CALIFORNIA | LOCAL
September 10, 2013 | By Tony Perry
CORONADO, Calif. -- The question from the young sailor to the admiral was politely phrased but direct in its inquiry: If America strikes at Syria, will sailors end up being deployed inland to that country, as thousands were to Iraq and Afghanistan?  Adm. Jonathan Greenert, Naval Academy graduate, former submarine commander and now chief of naval operations, was ready with an unequivocal answer. "The president has been pretty clear," Greenert, 60, told the 1,800 sailors assembled in the theater at Naval Air Station North Island.
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NEWS
March 17, 2013 | By Noelle Carter
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.
NEWS
May 8, 2013 | By Russ Parsons
There is something about hamburgers that seems to inevitably lead to excess. And May being National Hamburger Month (wait, you hadn't heard?), we're seeing it in spades. The most recent exhibit is this $100 hamburger from an Atlantic City casino. It's not only the price of the thing that is so crazy - though it does make the uproar several years ago over Daniel Boulud's $29 hamburger stuffed with short ribs, foie gras and truffles seem positively quaint. Mother's Day dining guide It's more the object itself, which looks kind of like one of those car crash photos they used to show in drivers ed classes.
FOOD
March 16, 2013 | By Noelle Carter, Los Angeles Times
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.
FOOD
January 20, 1994 | ROSE DOSTI
DEAR SOS: One of the best gourmet resources in the San Fernando Valley is the Pasta Place in Studio City. They make a spectacular curry soup. I would love to have the recipe. --GAYLE DEAR GAYLE: Pasta Place owner Roberto Loiederman says: "At the Pasta Place we often joke with customers that if they can guess all of the vegetables that go into the curry soup, their meal is free. I suppose now that our recipe is public, we'll have to forgo that offer."
FOOD
March 9, 1995 | DONNA DEANE, TIMES TEST KITCHEN DIRECTOR
If we all waited for a stress-free work week to do our entertaining, some of us would never give dinner parties. When you barely have an hour to yourself after coming home from work, it's almost impossible to imagine making the sort of elaborate meals that super-organized party planners recommend, the kind that require advance preparation throughout the week. And you certainly don't want something that's going to take hours and hours on the day of the party.
MAGAZINE
January 26, 1986 | ROSE DOSTI, Rose Dosti is a Times staff writer
There's good reason for the popular appeal of short ribs at The Grill in Beverly Hills. "It's homespun food," says Bob Spivak, managing partner of the restaurant. "More and more people are looking for meals like mother used to make." Short ribs are not the type of food you would expect to find at a fine restaurant, but there they are on The Grill's menu. "We run the item twice a week, and every day we get phone calls asking when they'll be served," says Spivak.
FOOD
October 8, 2003 | Regina Schrambling, Special to The Times
Every few years a dish seems to come out of nowhere and spread like kudzu. One day it's a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it's a staple in every mainstream cookbook (braised lamb shanks). Short ribs are the latest great idea everyone seems to be having at once. They're on menus everywhere, they're in the glossy food magazines and they're in just about every cookbook coming out this fall.
FOOD
May 21, 2003 | Corie Brown, Times Staff Writer
Walk into a Korean barbecue restaurant and you'll find the air filled not only with aromatic smoke from tabletop grills, but with the excited voices of children. Eating sweet, thinly sliced meat hot off of a grill sunk into the middle of a table is an evening's worth of entertainment. Grilling the kalbi (beef short ribs) and bulgogi (sliced rib-eye or sliced Spencer steaks), the fatty cuts of meat served in restaurants, is so easy that patrons can enjoy doing it themselves.
NEWS
March 17, 2013 | By Noelle Carter
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.
FOOD
March 16, 2013 | By Noelle Carter, Los Angeles Times
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.
BUSINESS
January 25, 2013 | By Tiffany Hsu
Business, says Whole Foods co-Chief Executive John Mackey, has “a horrible reputation.” But instead of being “selfish and greedy and exploitative,” as it's often portrayed, business is actually “the greatest force for good on this planet,” he said at a Westside gathering Thursday night. “I'm an unabashed, complete free-enterprise capitalist enthusiast,” he said. “I see business as fundamentally heroic … [but] it could be so much better.” Mackey is about a quarter of the way through a tour to promote his first book “Conscious Capitalism,” which he co-wrote with Raj Sisodia.
FOOD
September 8, 2012
Poutine with short rib gravy Total time: 1 hour, 20 minutes, plus 2 to 3 hours braising time for the short-ribs Servings: 6 to 8 Note: Fresh cheese curds are available at select gourmet markets and cheese stores, and can be specially ordered online. 3 pounds bone-in beef short-ribs Kosher salt Freshly-ground black pepper 6 tablespoons (3/4 stick) butter, divided 2 tablespoons oil 1 large onion, diced 1 1/2 teaspoons chopped garlic (from 2 to 3 cloves)
NEWS
August 2, 2012
As everyone who follows my colleague Steve Lopez's columns surely knows by now, the term “firehouse chef” no longer means what it used to. If you're thinking industrial-size portions of lasagna or pot roast and mashed potatoes, welcome to the 21 st century. But if you really wanted to know just how far we've come, you should have been at The Times on Thursday morning when eight local firehouse chefs visited the building at Lopez's invitation to vie for a shot at cooking at this year's Taste festival on Labor Day weekend.
FOOD
May 12, 2012
Want to learn more about meat? There are several recent good books. "Whole Beast Butchery" by Ryan Farr with Brigit Binns (Chronicle, $40). Do you really like cutting meat? I mean, really like it? This book, from the owner of San Francisco's 4505 Meats, is packed with very detailed, somewhat graphic photos of that being done. Granted, most of us will never be in a position to break down a whole short loin of beef, but there is a certain reassurance in knowing how it's done.
FOOD
May 5, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone from a modest bar with food to an elegant but still casual Asian restaurant, possibly the most anticipated of the season's openings. Not an easy jump. But though there's much to like about the new Lukshon in Culver City — the spicy chicken pops, the crispy coconut rice cakes, the Malaysian spiced short ribs!
FOOD
October 8, 2003 | Donna Deane
Most cooks think of short ribs as just one thing: that chunky cut of beef with a small bone attached. But the truth is there are at least four styles of short ribs. And each of our recipes uses a different one. All short ribs are cut from the meatier portion of the ribs, closer to the belly (the upper ribs become spare ribs). Technically, short ribs are the ends of the standing rib roast. For the meatiest ribs, ask for ones taken from the chuck section.
FOOD
March 1, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
I once had a friend in Paris who assiduously followed neighborhood bistros' plats du jour (daily specials) around town. And when I first moved into the arrondissement, he presented me with a scribbled crib sheet of his favorite dishes, which night they were served and, most important, where. For someone very much on a budget, it was a wonderful gift. In Los Angeles, a number of restaurants have a schedule of plates of the day. Sometimes it's printed. Sometimes it's scrawled on a blackboard.
FOOD
May 5, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone from a modest bar with food to an elegant but still casual Asian restaurant, possibly the most anticipated of the season's openings. Not an easy jump. But though there's much to like about the new Lukshon in Culver City — the spicy chicken pops, the crispy coconut rice cakes, the Malaysian spiced short ribs!
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