Al Dente: A Toothbrush that “Erases” and a Recipe for Short Ribs

What’s a toothbrush got to do with a food blog? For starters, we all have one and we all need a good one. And, for all espresso loving, red-wine drinking, blueberry-eating folks, it's an essential piece of equipment.

I certainly didn’t think that I would ever wax on and on about a toothbrush, but when I was looking for a new one, I was intrigued by the electric Hydra Brush. It promised whiter teeth because it cleans so well that the stains don’t have time to set.

In today’s world of day-glo white teeth, if a toothbrush can deliver whiter teeth without any high-peroxide gel, I’m all for it. But the thing that really sold me is that you bite into the brush and the four round brushes on the front and the back of the brush-head rotate to clean the back and front of your teeth like a car wash.

I don’t know if my teeth are whiter, but I do know that they feel clean as a whistle—so good that I’ve been doubling my red-wine consumption. I’m drinking and eating my wine!

Enjoy this recipe for Red-Wine Braised Short Ribs. They’re just the thing to make you feel snug and cozy when it’s cold and wet outside. I serve them atop coarse-ground Garlic Cheese Grits, but they are equally great on old-fashioned noodles or mashed potatoes. Since they taste even better on day 2, this is a great recipe to make in advance!

Red-Wine Braised Short Ribs

Beef short ribs are usually braised—short ribs are a tough cut of meat that requires long slow cooking in liquid to break down the connective tissues. Braising transforms the connective tissue into gelatin, which give short ribs their delicious texture. Grilling before braising caramelizes the meat and adds richness and depth to the flavor.

Serves 4 to 8
Grilling Method: Indirect/Medium-Low Heat

Dry Mustard Rub:
2 1/2    teaspoons dry mustard
1 1/2    teaspoons granulated garlic
1 1/2    teaspoons coarsely ground pepper
1 teaspoon sweet paprika
1 teaspoon dried thyme
1/2    teaspoon cayenne
6 to 8 pounds bone- in beef short ribs
Olive oil
Kosher salt
Freshly ground pepper
2       large onions, roughly chopped
4       ribs celery, cut in 1/2-inch pieces
6       large carrots, cut in 1/2-inch pieces
1       head garlic, cloves peeled
1       750-milliliter bottle full-bodied red wine, such as (red) Zin, Cab or Shiraz
1       28-ounce can crushed tomatoes, juice reserved
1/3    cup Worcestershire sauce
4       bay leaves
1       teaspoon ground allspice
1/4    cup Dijon mustard
1/4    cup balsamic vinegar
Fleur de sel or sea salt

Making the Dry Mustard Rub: Combine all the ingredients in a small bowl and set aside until ready to use.

Build a charcoal fire or preheat a gas grill, setting up the grill for indirect heat.

Brush the ribs with a light coating of olive oil and sprinkle all over with the mustard rub. Sprinkle with kosher salt. Place the ribs in the center of the cooking grate over indirect medium-low heat. Grill, covered, (at about 325°F ) for 30-45 minutes or until the meat is well browned, turning once halfway through the grilling time.

Meanwhile, heat 3 tablespoons of oil over medium heat in the bottom of a large Dutch oven. Add the onions, celery, and carrots and about 1 teaspoon of salt. Cook until the vegetables begin to brown, about 10 minutes. Add the garlic cloves and continue cooking until they begin to brown on the edges, 2 to 3 more minutes. Add the wine, tomatoes, and Worcestershire sauce. Simmer until the juices begin to bubble, about 5 minutes. Add the bay leaves and allspice and stir to mix. Add the short ribs and stir again.

Put the lid on the pot and return it to the grill ( or a preheated 325 °F oven) to finish cooking by braising. Cook for another 2 to 2 1/2 hours or until the meat is so tender that the bones slip out easily. Take the pot off the grill/ out of the oven.

Transfer the short ribs from the liquid to a large platter or bowl. Remove any “lost” bones and the bay leaves. (This step is important, as any bones will possibly break or bend the blade of the blender.) Cover the short ribs with foil to keep warm. Skim the fat off the top of the cooking liquid. Bring the pan juices to a boil for 2 minutes. Remove the pot from the heat and puree the liquid in the Dutch oven with an immersion blender. Return it to the heat and bring back to a boil. As the sauce boils, whisk in the mustard and vinegar and simmer for 3 to 5 more minutes. Taste and adjust the seasonings with about 1 teaspoon kosher salt and black pepper. Keep the sauce warm until you’re ready to serve. Re-heated by adding the short ribs back into the sauce and simmering until warm.

Note: The sweetness of the vegetables and wine-based braising liquid perfectly balances the savory, slightly smoky beef flavors and are best eaten together. Because all pf the vegetables are pureed in the sauce, I find it a little sweet on its own.