Michael,

How do you do your "au jus"?

Carrie

--
"Life should NOT be a journey to the grave with the intention of arriving
safely in an attractive and well preserved body, but rather to skid in
sideways, chocolate in one hand, martini in the other, body thoroughly used
up, totally worn out and screaming "WOO HOO what a ride!"
"Dog3" > wrote in message
...
> (Barbtail) chugged a beer and wrote in
> :
>
>>>From: Dog3
>>
>>>Any suggestions for a standing rib roast besides butter, S&P or is
>>>that enough?
>>>
>>>Michael
>>>
>>
>>
>> I just use salt pepper and garlic with a little olive oil rub. Simple
>> is good. I'd get fancy with the sauces. I love horseradish &
>> sourcream, but then plain old au jus is tasty too!
>>
>> *cheers*
>>
>> Barb Ane
>>
>
> There *will* be au jus Along with horseradish sauce. Thanks.
>
> Michael

"jmcquown" > wrote in message
...
> Dog3 wrote:
>> Any suggestions for a standing rib roast besides butter, S&P or is
>> that enough?
>>
>> Michael
>
> Insert slivers of garlic all over the top of the roast before adding S&P.
>
> Jill
>
>

Isn't a rib roast supposed to be served w/horseradish and/or Yorkshire
pudding? Seems to me horseradish and garlic really don't go together.

"Kswck" writes:
>
>"jmcquown" wrote:
>> Dog3 wrote:
>>> Any suggestions for a standing rib roast besides butter, S&P or is
>>> that enough?
>>
>> Insert slivers of garlic all over the top of the roast before adding S&P.
>
>Isn't a rib roast supposed to be served w/horseradish and/or Yorkshire
>pudding? Seems to me horseradish and garlic really don't go together.

That's right, they don't... in fact horseradish with garlic is disgusting... I
even mentioned that in one of my earlier posts.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Dog3" > wrote in message
...
> Any suggestions for a standing rib roast besides butter, S&P or is that
> enough?
>
> Michael

I don't use alot of seasoning for it myself, but I do *love* the addition of
celery salt. It goes so well with the beef! I don't use butter either. I rub
a mixture of celery salt, coarse sea salt, and fresh ground black pepper on
the fat side of the roast and that's it.

kimberly

"Dog3" > wrote in message
...
> Any suggestions for a standing rib roast besides butter, S&P or is that
> enough?
>
> Michael

I don't use alot of seasoning for it myself, but I do *love* the addition of
celery salt. It goes so well with the beef! I don't use butter either. I rub
a mixture of celery salt, coarse sea salt, and fresh ground black pepper on
the fat side of the roast and that's it.

kimberly

"Dog3" > wrote in message
...
> Any suggestions for a standing rib roast besides butter, S&P or is that
> enough?
>
> Michael

I don't use alot of seasoning for it myself, but I do *love* the addition of
celery salt. It goes so well with the beef! I don't use butter either. I rub
a mixture of celery salt, coarse sea salt, and fresh ground black pepper on
the fat side of the roast and that's it.

kimberly

Dog3 writes:
>
>"Kswck" wrote:
>> "jmcquown" wrote
>>> Dog3 wrote:
>>>> Any suggestions for a standing rib roast besides butter, S&P or is
>>>> that enough?
>>>
>>> Insert slivers of garlic all over the top of the roast before adding
>>> S&P.
>>>
>>> Jill
>>
>> Isn't a rib roast supposed to be served w/horseradish and/or Yorkshire
>> pudding? Seems to me horseradish and garlic really don't go together.
>
>I did very little to the roast. I rubbed it with salt and roasted it. It
>was perfect. I did not use garlic, I opted for the horseradish instead.
>Someone asked about the au jus. I just skimmed the pan drippings and
>served it up. I was the only one here. It was good.

Perfect! Only way a rib roast is good stabbed with raw garlic is if it's a
*pork* rib roast, AND you're Puerto Rican! <G>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 25 Dec 2004 16:23:45 GMT, (PENMART01)
wrote:

>
> Perfect! Only way a rib roast is good stabbed with raw garlic is if it's a
> *pork* rib roast, AND you're Puerto Rican! <G>
>

Hush, white man. I love garlic & thyme on my roast beef and
I take my horseradish (not the creamed kind) on the side.
IMO, it's a perfect paring.

sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 19:07:39 -0600, Alan
wrote:

> On Thu, 23 Dec 2004 05:10:10 GMT, Dog3 > wrote:
>
> >Any suggestions for a standing rib roast besides butter, S&P or is that
> >enough?
> >
> >Michael
>
> Salt, only!
>
Is your background British? Jeeze! That's even blander
than plain S & P which is the gawd awful.

sf
Practice safe eating - always use condiments

>sf
>Newsgroups: rec.food.cooking
>Organization: Barbara Llorente
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>Message-ID: >
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>Date: Sun, 26 Dec 2004 19:12:48 GMT
>
>
>
>On 25 Dec 2004 16:23:45 GMT, (PENMART01)
>wrote:
>
>>
>> Perfect! Only way a rib roast is good stabbed with raw garlic is if it's
>a
>> *pork* rib roast, AND you're Puerto Rican! <G>
>>
>
>Hush, white man. I love garlic & thyme on my roast beef

I notice you say "roast beef", not "rib roast"... the more garlic and thyme
the better, when you cook roasts from near the ass___. hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sun, 26 Dec 2004 21:53:39 GMT, Dog3 >
wrote:

> sf > chugged a beer and wrote in
> :
>
> > On Fri, 24 Dec 2004 19:07:39 -0600, Alan
> > wrote:
> >
> >> On Thu, 23 Dec 2004 05:10:10 GMT, Dog3 > wrote:
> >>
> >> >Any suggestions for a standing rib roast besides butter, S&P or is
> >> >that enough?
> >> >
> >> >Michael
> >>
> >> Salt, only!
> >>
> > Is your background British? Jeeze! That's even blander
> > than plain S & P which is the gawd awful.
> >
> > sf
> > Practice safe eating - always use condiments
> >
>
> It was fantastic. I have left overs, want some?
>
> Michael

But of course! Seasoning is only on the outside - so it's
the meat that's the real star of the show.

sf
Practice safe eating - always use condiments

>Any suggestions for a standing rib roast besides butter, S&P or is that
>enough?
>
>Michael

A little late, but here's a link with a number of recipes.

http://specials.about.com/zxfcp0.htm.../homecooking.a
bout.com/library/archive/blbeef8.htm