Lately I haven’t been cooking much, what with meetings that included required readings. One was to finish Tommy Orange’s novel, “There There”; the other was understanding the superintendent’s budget for the board of education. Finally, I had a chance to collect ingredients for future cooking. I decided that chili and beef stew was tempting me, so I added some boxed wine.

Now I have boxed chardonnay and cabernet, which stays fresh because it is vacuum-packaged, and the beef ribs for the recipe below. I may try it in the Instant Pot, where I would cook everything in the Saute setting, then Cancel, add the chicken broth, then Pressure Cook for maybe 30 minutes with the Keep Warm setting off. Then Quick Release. For those who choose not to use an Instant Pot, this is an excellent dish, a gorgeous saute-then-braise for the oven.

Of course, for me, the leftovers are even better the next day or so.

Braised Beef Short Ribs with Red Wine Gravy

Adapted from “Bon Appetit,” October 2009

6 pounds 3-inch-thick meaty beef short ribs

¼ cup all-purpose flour

coarse kosher salt and freshly ground black pepper

½ cup olive oil, divided

3 cups chopped onions

3 cups three-quarter-inch cubes peeled turnips (about 1 pound)

2 cups chopped peeled carrots (about 8 ounces)

2 cups chopped celery

8 garlic cloves, peeled

4 ounces sun-dried tomatoes, not packed in oil if possible

¼ cup lightly packed fresh thyme sprigs

5 large fresh sage sprigs

5 fresh bay leaves

2 cups dry red wine

4 cups low-salt chicken broth

Preheat oven to 350 degrees. In a large plastic bag, add flour, salt and pepper. Add ribs and toss until well covered and remove from bag. Heat one-quarter cup of oil in a large wide pot over medium-high heat (if you have a Le Creuset, this is the one to use). Working in batches, cook ribs until brown all over, about 10 minutes per batch.

Place ribs onto a plate and wipe out the pot. Add remaining ¼ cup oil, add onions and next four ingredients and cook until tender and slightly browned, stirring often about 12 minutes. Add sun-dried tomatoes and next three ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer.

Add wines. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to a simmer.

Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature for 15 minutes. Carefully remove ribs to large bowl, keeping meat attached to bones if you can, although most bones may separate from meat. Remove herb sprigs. Pass all braising liquid and vegetables through a food mill into a large bowl; remove to pot. Put pot into refrigerator to cool, so you can remove the fat. Season gravy with salt and pepper to taste. Rewarm gravy, then return ribs to gravy, cover and simmer to rewarm.

Cook’s Tip: This recipe can (and should, if possible) be made a day ahead. If you do, refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, for about 15 minutes.

On the Side

It is never a good idea to shop when you are hungry, especially because I am on this intermittent fasting diet where I don't eat before 11 a.m. or after 7 p.m. I was at Costco at noon and I was famished. A friend had mentioned the sausage and pepper sandwich at Costco's food court, so I ordered one.

I guess everyone else knows about it, too, so I waited about 10 minutes for the $2.69 sandwich. The wait was worth it. Nestled in a soft grinder bun, the sweet sausage, almost 8 inches long, was thick and luscious, bathed in freshly sautéed peppers and onions. I ate the whole thing, although two moderately hungry people could share it. And remember to get a fork: by the time you are almost done, the sauce will soak into the bottom of the bun, making it even more delicious!

Lee White lives in Groton. She can be reached at leeawhite@aol.com.