Here's our Beef Roast recipe!

beef rib roast, bones on, about 3 bones wide, about 8 pounds before trimming, about 5 pounds after trimming, cooking, and shrinkage

kosher salt per pound of trimmed meat (1/4 teaspoon table salt)

Mrs. O'Leary's Cow Crust per pound of trimmed meat

or more beef ribs or other beef bones

Meaty trimmings from the roast with a little fat

medium onions, root end removed, skin left on, and cut into quarters

carrots, peeled and chopped into 1" lengths

stalk celery, leaves left on, cleaned, and chopped into 1" lengths

soy sauce

dried mushrooms

dry red wine

Mrs. O'Leary's Cow Crust

bay leaf

water