A sautéed mirepoix of carrot, celery, onion and mushroom form a flavorful bed for the beef rib roast and also contributes to the richness of the gravy.

Cross Rib Roast

1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped mushroom
2 tablespoons butter
1 (3 pound) rib roast
1/2 cup black olives
2 tomatoes, chopped
2 cups beef broth
2 tablespoons parsley
1 bay leaf
1 cup red wine

1. In a skillet, brown chopped carrots, chopped celery, chopped onions, and chopped mushrooms in butter. Remove the vegetables and raise the heat to sear a rib roast on both sides (do not pierce when turning).
2. Place the browned vegetables, black olives, and chopped tomatoes in a large kettle. Place the rib roast on top. Pour in beef broth, parsley, bay leaf, and red wine. Cover and place in a 300°F (150°C) oven for about 2 hours, or until the meat is tender.
3. Remove the meat and vegetables to a warm platter then strain the juices through a coarse sieve, forcing through the vegetables, making a thick gravy.

Makes 6 servings.