4 pound beef rib roast, bones still attached, tied.
small onion, chopped
1/2 the amount of the onion in finely chopped carrots
1/2 the amount of the onion in finely chopped celery (optional)
3 tbl spoons arrowroot (aprox) dissolved in water
2 pints dark beef stock
This technique works for roasting any red meat, similar techniques will work on poultry. Variation in cooking time for different degrees of doneness is the only real variable, although there may also be some slightly different spicing and of course use an appropriate stock, dark beef won't work well with chicken.
Heat the pan to just below the smoke point, put the roast in, season the upside with the salt and pepper.
Put in 350 degree oven for 20 minutes the pound for medium rare, but use a thermometer as well, when the roast is 125-130 remove and let sit 20 minutes covered in foil.
And above the sauce, the starch, the wine, the vegetable and the plate.