Truffle Butter Demi-Glace Sauce for Prime Rib Roast

Yield makes about 2 cups
Truffle Butter Demi-Glace Sauce for Prime Rib Roast
RECIPE Ingredients
  • 3 tubs (7 oz. each) veal demi-glace
  • 2 shallots, minced
  • 5 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 1 teaspoon tomato paste
  • ½ cup red wine
  • 1 teaspoon fresh thyme leaves
  • 4 oz. black truffle butter, cubed
  • Salt and pepper, to taste
  • Splash of red wine vinegar
Angus Beef Standing Rib Roast Angus Beef Standing Rib Roast
Angus Beef Standing Rib Roast
Price $266.49
  • 100% natural beef from Angus cattle
  • No growth hormones, steroids or antibiotics
  • Raised on pasture
  • 100% vegetarian diet of barley, corn and hay
  • Equivalent to Choice-Plus graded beef
  • Wet aged a minimum of 21 days
  • Ships in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing.
  • Subscription Eligible
Veal Demi-Glace Veal Demi-Glace
Veal Demi-Glace
Price $24.99
  • 100% natural
  • Bones from humanely-raised veal calves
  • Slow-cooked in small batches for quality
  • Rich, concentrated flavor
  • Silken texture
  • Freezes beautifully
  • Gluten-free
  • Contains alcohol
  • Product of USA
  • For best taste, use within 1 month of receipt and/or by the expiration date on the package
  • Subscription Eligible
Black Truffle Butter Black Truffle Butter
Black Truffle Butter
Price $25.99
  • All-natural ingredients
  • Small-batch production
  • Grade AA creamery butter
  • Real truffles
  • Ideal for meat, sauces, pastas
  • Freezes beautifully
  • Allergens: Contains milk, soy, wheat, mushrooms, seeds
  • Product of USA
  • For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
  • Subscription Eligible
Recipe notes
This recipe combines veal demi-glace with black truffle butter for a velvety sauce that is great on prime rib. Try it on steaks hot off the grill, roasted beef tenderloin, or any of your favorite cuts of beef and veal. Whether in a robust reduction or a creamy butter sauce, a small amount of acid at the end of cooking can enhance depth and complexity. A splash of vinegar or lemon juice is all it takes to round out the flavor and balance the richness of fats or the intensity of ingredients. This added brightness can make sauces taste more vibrant and pronounced without overwhelming the dish.
RECIPE Preparation
  1. In a medium saucepot, melt the unsalted butter over medium heat. Add the minced shallots and garlic, cooking until softened and fragrant (about 3-4 minutes).
  2. Stir in the tomato paste and cook for about 30 seconds, stirring to prevent burning.
  3. Deglaze the pan with red wine and bring to a simmer. Cook, reducing the wine until only ¼ of the liquid remains (about 5 minutes).
  4. Stir in the fresh thyme.
  5. Add three tubs of veal demi-glace to the pot. Stir and let the sauce reduce to about ¾ of its original volume, or more for a thicker consistency (about 10-15 minutes on low heat).
  6. Once the demi-glace has reduced, turn off the heat and whisk in the cubed black truffle butter until it emulsifies completely into the sauce.
  7. Taste the sauce and adjust with salt and pepper as needed. Finish with a splash of red wine vinegar.
  8. Serve with sliced portions of prime rib. Alternatively, you can enjoy this sauce with steaks off the grill, roasted beef tenderloin, and any of your favorite beef or veal cuts.