Cooking for my BIL's family... making a whole rib roast. My question is about the jus: I could defat and serve the jus on the side, I assume... but I was thinking of giving it a little body, betwwen jus and a beef sauce.
So I can't use butter and flour to do that. What's the best way? Can I use some of the beef fat and flour or Wondra to whip up a little beef roux and add the jus? What other fat could I use? Thanks.