October has finally arrived, and with it, more autumnal fare. But with the constant barrage of pumpkin-flavored foods this season, you will be relieved to know that this dish of the week has nothing to do with the ubiquitous orange fall food. Instead, I’m going to bring your attention to a succulent, autumn-inspired (and falling-off-the-bone) Brandt Beef Short Rib.

The Post 390 entree is made with Jack’s Abby ‘Smoke and Dagger’ Beer, bosc pear butter, a cream stout mustard and—wait for it—autumn vegetables. Upon picking at it with my fork, the tender and perfectly cooked beef fell off the bone and into a plate of spicy mustard, savory beer sauce and a variety of roasted veggies.

This dish, served upstairs in the restaurant’s swanky, dimly lit dining room can be found permanently on the dinner menu. In addition to this menu, Post 390 also offers a Farm-to-Post three-course menu with wine pairings. The special menu, which changes every few weeks, sources its food from local farms right here in New England. Everything on the menu is locally grown, making your appetizer, entree and dessert ingredients fresh from the farm.

If you decide to forego the regular dinner menu in place of the Farm-to-Post options, I highly recommend trying Chef Eric Brennan’s Autumn Squash Bisque. The creamy soup is chock full of ingredients from Kimball Fruit Farm right here in Massachusetts.

Either way, you really can’t go wrong at Post 390.