In article >,
"cybercat" > wrote:

> "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?

Perhaps because of its size? I don't know. It was small -- only 3-1/2
pounds. There was some fat in the bottom of the pan, and not much of
it. No liquid, though.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."