"Melba's Jammin'" > wrote in message
...
> 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-
>
> I made some for Christmas dinner's beast roast. I used beef base with
> water in a small saucepan and simmered a grated carrot and some celery
> and some onion, I believe, for maybe 5-10 minutes, then strained out the
> vegetables. It was very good. Dilute it with water (and a wee dram of
> red wine, maybe?) so it's not overly salty-tasting.
> --
How weird. Why didn't the roast make its own?