"Paul M. Cook" > wrote in message
news:G6Ndh.138$dh.41@trnddc03...
>
> "laurie" > wrote in message
>> I always serve roasted red potatoes that I've cooked with a little
>> rosemary
> and garlic and sea salt. Just a touch of seasonings here. For veggies, I
> serve either boiled (lightly) Brussels sprouts or roasted Brussels
> sprouts. Roasted sweet onion and carrots is divine as well. And of
> course, freshly made Yorkshire puddings.
>
> The whole roasted theme matches beautifully and is very traditional. It's
> always a huge hit, everyone loves it year after year.
>
> Be sure to make a gravy from he fond from the beef roaster pan. You
> won't get much but a little goes a long way. I use a cabernet sauvignon
> wine to deglasse the pan then mount butter and beef juices. Cook till it
> coats the back of a spoon.
>
> Paul

The gravy sounds great. Oh, I forgot to say, I assume you cook all the
roasted veggies in a separate roasting pan and not mixed in with the rib
juices? I think there would be too much to cook in with the rib.

laurie

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