In article
>,
Goro > wrote:

> 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-

Uh, watch the roast and add a bit of water as needed???
Or wine.
--
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