Red Wine Glaze - Modernist Cuisine

Red Wine Glaze

Recipe • May 2, 2013

A red wine glaze is a standard sauce and a favorite of many chefs, but the classical technique for preparing it  is both lengthy and labor-intensive. We retooled it, using a pressure cooker, to get great results much faster.

Sam Fahey-Burke, Research and Development Chef



red wine glaze step 6

In step 6, add the reserved ground beef back in.

red wine glaze spoon

Reduce the glaze until it is thin enough to coat a spoon.


We’ve served this glaze with everything from pastrami to braised short ribs.

Tips & Substitutions

Steps 1 – 4
  • Choose a refined oil (what we refer to as “neutral oil”), as it won’t impart any flavor on the beef. For more on neutral oils, see page xxii of Modernist Cuisine at Home.
  • Save the meat to reincorporate it in step 6.
  • Use a mandoline to thinly slice the onions.
Step 5
  • Choose a Syrah, a zinfandel, or some other strong, fruity red wine with low tannin content.
  • Your wine doesn’t need to be expensive, just flavorful.
  • We have also used Manischewitz wine in a similar recipe for Hanukkah.
Steps 6 – 11–
  • In step 6, add back in the reserved ground beef.
  • Wait until the pressure cooker has reached 15 psi before starting the cooking time.
  • Let the pressure cooker depressurize naturally, or run water over the edge of the lid to depressurize it more quickly.
  • Line a fine sieve with cheesecloth to strain the sauce.
  • Discard any solids. Their flavor has been extracted already.
  • Our favorite application for this sauce is to glaze our 72-Hour Braised Short Ribs, but we’ve also served it with other meats, such as our famous pastrami, pictured above.
  • The glaze will keep for five days when refrigerated or up to six months when frozen.
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