When you are already working so hard to create a delicious meal, a simple sauce with lots of flavor can truly elevate the entire meal. Since it’s a small batch (made to serve about 4 to 6), it’s quick to make and the cornstarch gives you a little shortcut which I always appreciate. Unlike other recipes, this is incredibly easy to make and doesn’t require a long time to cook down. It’s downright sumptuous and it’ll transport your meal to a whole new level. It’s not a red wine reduction – instead it’s a sauce that is simple and easy to master to pair with your favorite hearty meats like lamb or prime rib.
#Red wine sauce full
Red wine sauce (because that’s really what the “jus” stands for, you know?) is savory and full of bold flavor, making it a delicious accompaniment for all those hearty meats you love from steak to lamb and everything in between. When you are making something time and tie again, you realize that the dang sauce needs its own dang post! I suppose I thought it didn’t warrant it’s own recipe post, but then I started using it for so many other recipes (like herb crusted rack of lamb and slow cooker garlic rosemary pot roast). This red wine jus is one of those recipes I’ve carried with me since I first made a rack of lamb, but I never dedicated an entire post to it for some reason. You can make it ahead or while your meat is cooking! Makes 1 cup. Red Wine Jus is the best sauce to serve with savory and hearty meats! It is incredibly simple to make, with red wine, beef stock, and fresh rosemary.
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