In a saucepan, mix dry red wine with herbs, garlic, Worcestershire sauce and 2 Tbsp. (30 mL) mustard. Bring to a boil and reduce until almost all liquid is evaporated. Cool. Preheat oven to 350°F (180°C). Line bottom of roasting pan with chopped onion and carrot. Season roast then slather it with reduced mustard mixture. Lay roast on top of vegetables and cook in the centre of the oven 18 minutes per pound (450 g) for rare meat or 20 minutes for medium. Remove from oven and let stand 15 minutes before slicing. Pour cooking juices into a pan and bring to a boil. Mix remaining mustard with maple syrup and stir into cooking juices. Adjust seasoning. On a serving platter, place the slices of roast beef with gravy, Irresistible creamer potatoes and seasonal vegetables.

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1/2 cup (125 mL) red wine 1/4 cup (60 mL) herbes salées du bas du fleuve (brined herbs), rinsed 2 garlic cloves, chopped 1/4 cup (60 mL) Worcestershire sauce 5 Tbsp. (75 mL) Dijon mustard 1 onion, coarsely chopped 1 carrot, coarsely chopped 4 lb (1,8 kg) rib roast 2 Tbsp. (30 mL) maple syrup Salt and freshly ground pepper to taste