Month: December 2008

This sauce is totally worth taking the time to make.  We serve it with our Herb Crusted Standing Rib Roast at Christmas time and it really completes the meal.

Red Wine Sauce

2 Tbsp extra-virgin olive oil
1 med yellow onion, roughly chopped
1 med carrot, roughly chopped
2 stalks celery, roughly chopped
5 medium garlic clove, minced
2 Tbsp tomato paste
3 cups beef broth
1 cups dry red wine
1/4 cup balsamic vinegar
1 Tbsp fresh rosemary, finely chopped
2 bay leaves
4 Tbsp unsalted butter
1/2 tsp Freshly ground black pepper, to taste
Kosher salt, to taste

In a large saucepan over med-high heat, warm the olive oil.

Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are browned, 6 to 8 minutes.

Add the garlic and cook, stirring occasionally, for about 2 minutes more.

Reduce heat to medium; add the tomato paste, and cook, stirring often, for about 2 minutes more.

Add the broth, wine, vinegar, rosemarry, bay leaves and pepper.

Simmer, uncovered, for 45 minutes. Strain the sauce through a fine sieve into a medium saucepan, pressing down on the solids with the back of a spoon.

Continue to simmer until about 3/4 cup liquid remains, about 45 minutes more.

Add butter 1 Tbsp at a time whisking to melt completely befpre adding th next piece.

Season with salt and pepper to taste. Remove from the heat.

Serve with your favorite beef dish & enjoy!!