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Reviewed Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus

Mar 4, 2013 in Food Network Community Toolbox on

A real red-wine demi glace does not use a roux--this is the cheap, shortcut way. This method makes the sauce more like a gravy. A real demi would be to reduce down homemade veal stock to make a glace--glace de viande--then, combine with reduced red wine, or whatever other flavoring agents you want. The gelatin from the homemade stock is what gi"

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