A red wine reduction is simple: good wine and beef stock cooked down until glossy, then finished with cold butter. It tastes like the steakhouse and works just as well with a holiday rib roast.
Time 25 min · Makes about ½ cup · Skill Easy
Ingredients
- 1 tbsp butter, plus 2 tbsp cold butter, cubed
- 1 shallot, minced
- 1 cup dry red wine (one you would drink)
- 1 cup beef stock
- 1 sprig fresh thyme
- Kosher salt and black pepper
Method
- Melt 1 tablespoon butter in the steak pan or a small saucepan and cook the shallot for 1 minute.
- Add the wine and thyme, scrape up any browned bits, and simmer until reduced by half, about 8 minutes.
- Add the stock and simmer until reduced to about ½ cup and syrupy, about 10 minutes. Remove the thyme.
- Take the pan off the heat and swirl in the cold butter one piece at a time until glossy. Season to taste.
Best with
Ribeye, Filet Mignon, Standing Rib Roast and Short Ribs.
Ranch tip
Make it in the pan you seared in. The browned bits are where the flavor lives. Once the butter goes in, keep it off the boil or it will turn greasy.