A friend of mine recently made a standing rib roast and attempted to
make the accompanying jus for it and it didn't turn out at all. He
used the Emeril recipe (i don't have it, sorry) and the result was
terrible. The liquid in the roasting pan all evaporated and burned
and the result was a quite nasty bit. My friend used a pyrex pan (I
guess instead of a proper roasting pan he used a 16x9 baking dish). I
thought that might be the problem, though I'm not sure.

Does anyone have any insight into this that I could pass on?

thx
-goro-