Slow cooking makes this lean cut flavorful, juicy and tender.

Preparation

Heat a Dutch oven to medium-high heat. Season cross rib roast with salt and pepper. Add oil to pan and sear roast on all sides. When roast is well-browned, remove from pan and set aside. 

Add garlic and ¼ of the mirepoix vegetables to the pan and sauté until well-browned. Add the bay leaf, thyme, peppercorns, and tomato paste and cook for an additional 1–2 minutes, or until the tomato paste begins to caramelize and stick to the bottom of the pan. Deglaze with red wine and bring to a boil. Reduce by half then add the beef stock and seared roast to the pot. Bring to a gentle simmer and cover. Cook on low heat for approximately 3 hours, or until meat is tender.

Remove meat from pan and cover with plastic to prevent it from drying out. Strain cooking liquid and return to a sauce pan to reduce. Let cooking liquid reduce by half, skimming off any fat that rises to the top. While sauce is reducing, heat a large sauté pan on medium-high heat. Add the butter and potatoes. When potatoes have begun to brown, add the remaining mirepoix vegetables and cook until they begin to caramelize. Add 4 ounces of the reducing cooking liquid to pan and reduce to glaze the vegetables. Serve carved rib roast over vegetables topped with the reduced cooking liquid.