As the season howls and blows around us and we run for cover from the car to the office, brolly up, brolly down, wet, cold draughty bits, sunnies on sunnies off... think of that sweet simmering dish in the oven.

Braised Beef ribs

When the clocks go back and you light the first fire, this is when I start salivating for this dish. The aromas and old food memories that are created in this dish, are to be savoured on the palate. This is soul food and what sharing food like this is all about. You simply chuck it all in the oven for approx 2 ½ hrs and this tender, sweet, dark, sticky miracle appears for you to suck off the bones.

3-4 beef ribs

S and P seasoned flour

2 onions peeled and roughly chopped

2 ribs of celery chopped

2 carrots peeled and chopped

2 bay leaves, 6 garlic segments

2 -3 sprigs Thyme,

Bottle of Guinness

2 cups beef stock

1Tbls black strap molasses

A knob of Butter

1 Tbls Olive oil

Set the oven at 160C. Toss each rib in the seasoned flour. In a heavy bottomed pan melt the butter with the olive oil over a medium heat and seal the meat, turning it so it colours, then add the onions, carrots, garlic and celery and let them colour a little. Toss in the bay leaves, the thyme sprigs, crack of pepper the stock and pour in the Guinness. Stir in the spoon of molasses. Cover with greaseproof paper, put the lid on and bake in the oven for and hour and a half, take it out give it a stir and bake for a further hour or so. The meat will be dark and sticky and falling off the bones. Serve with seared Curly Kale, homemade chips and aioli.