Roasting vegetables

[Glassunion]

11. I did a standing rib roast for Christams, and used a similar method.

I rested the roast directly in a baking dish, surrounded by about a cup total of a simple mirepoix mix. I added maybe an 1/8th of a cup of water to the dish and roasted away...

The water evaporated by the time the roast was complete, and this allowed the mirepoix to caramelize just a little bit to the bottom of the pan.

Removed the roast and let it rest for about 20.

I took the pan and discarded the mirepoix, and deglazed the baking dish with about a cup of water. I moved that mixture to a sauce-pot, skimmed the fat out and added about (I use "about" a lot since I rarely measure) a cup and a 1/2 of red wine (Merlot). I reduced it down to about 1 cup of jus and then added fresh thyme. Let it simmer for about 10 minutes and then removed the stems from the thyme.

A simple mirepoix + meat drippings = awesome no matter if you are making a jus, gravy, BBQ sauce, etc...

When making stock, I will usually roast the bones and the veggies together for about 45 minutes before adding them all to the stock pot.