Cross Rib Roast
A 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.
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
Kosher salt and freshly ground black pepper, as needed
1/2 cup black olives
2 medium tomatoes, chopped
1 (10.75-ounce) can beef consomme mixed with water to make 2 cups
2 tablespoons dried parsley leaves
1 bay leaf
1 cup red wine
- In a large skillet, brown chopped carrots, chopped celery, chopped onions, and chopped mushrooms in butter. Remove the vegetables and raise the heat to sear the rib roast on both sides (do not pierce when turning). Sprinkle all sides of roast with salt and pepper.
- Place the browned vegetables, black olives, and chopped tomatoes in a large kettle. Place the rib roast on top. Pour in beef consomme mixed with water, 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.
- 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.
Nutritional Information Per Serving (1/6 of recipe): Nutrition (per serving): 614.0 calories; 46% calories from fat; 31.2g total fat; 189.2mg cholesterol; 1336.2mg sodium; 1396.1mg potassium; 10.5g carbohydrates; 1.6g fiber; 2.4g sugar; 8.8g net carbs; 70.5g protein.