This sauce is very easy to make and usually use it when you are serving roast beef or as French Dip for beef sandwich. I did use this sauce for my prime rib roast which I served during our Christmas dinner. I used the pan juice of my prime rib roast and add some beef broth too (to increase the quantity) to make this sauce.
2½ cups “No MSG” beef broth and the reserved meat juice from any Roast Beef
1¾ cups any red wine
Salt to taste
Black pepper to taste
Place “No MSG” beef broth and the pan juice of any of your roast beef onto a saucepan and add red wine and heat over medium heat. Season with salt and black pepper and stir to blend. Continue cooking until wine and beef broth is reduced by half, about 5-6 minutes. Remove and strain the juice through a sieve and de-grease, if needed.