Rosemary Demi Glace Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
• Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
• While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
• Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
• In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
• When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

Steps:

• Season the steaks with salt, pepper, and garlic powder. Tenderize steaks with meat mallet to break down the muscle and integrate spices into the meat. Place them in a bowl and pour 1/2 cup of the wine over them, letting them marinate, for a minimum of 25 minutes.
• Prepare demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk in flour with a fork to make a roux, then add 1/2 cup red wine and veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.
• Preheat oven to 350 degrees F. In a large bowl, coat potatoes with 1/2 cup of the canola oil and toss with 2 tablespoons salt, 1 tablespoon pepper, fresh thyme, and fresh rosemary. Place the potatoes in a baking pan and roast them in the oven until tender, about 35 to 45 minutes.
• In a hot skillet, heat the onions (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, remaining 1/2 cup wine, hot sauce and grape jelly, and stir well. Reduce over medium low heat until there is no liquid left in the pan and marmalade mixture is tacky.
• When the potatoes have been roasting for about 1/2 hour, heat 1/4 cup canola oil in a saute pan. Sear both sides of the steak in the hot pan until golden brown, but do not cook beyond medium, or the steak may become tough. To finish the demi-glace, remove from heat and whisk the butter into the warm reduction. Arrange potatoes around the meat and top meat with marmalade. Drizzle with demi-glace sauce.

Steps:

• Preheat an oven to 350 degrees F.
• In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup). Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)
• While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.
• When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.