Though the official start of autumn is still a few days away, it has been much cooler here over the past week—particularly this weekend. So while this menu may seem “ahead of the season” it’s what I was craving tonight, and takes advantage of the fact that late-season tomatoes and green beans were still available. I baked the bread first, and then set the pan of ribs in the oven while preparing the sauce. Afterwards, the ribs and sauce were combined and baked slowly until meltingly tender and succulent. This is HEAVEN folks. And there will be leftovers to take to work during the upcoming week.

Braised beef short ribs with braising sauce of onions, carrots, celery, tomatoes, garlic, and herbs; potato and celery root puree; simmered green beans; crispy onions; house-made whole wheat bread
Baked apple with brown sugar, cinnamon, and minced pecans