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Roast Prime Rib of Beef with Horseradish Crust?

The recipe calls for dry white wine? Will any kind do? Also, it says, "Pour off some of the pan drippings and place pan on stove top over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half.

What does Reduce mean and how do you do this?

Thank you!

Reduce means cook until half of the volume is gone.

4 thoughts on “Roast Prime Rib of Beef with Horseradish Crust?

  1. chris w says:

    Reduce means cook until half of the volume is gone.
    References :

  2. Crazy 4 luv says:

    Reduce means to simmer or boil off liquid.

    In your pan just cook it until it evaporates down to the amount you need.
    References :

  3. JOHN B says:

    It sounds to me like you are glazing the pan. It means heat until wine evaporates by half amount you put in originally and yes any dry white wine will do.

    Or it might mean too drink half of what is left in bottle of wine… LOL
    References :

  4. David H says:

    dry white wine may be best but use the wine YOU like the best and have on hand if you don’t want to buy any, just as long it is a wine you also drink. Coking wines are the worst quality of wine you can buy with tons of salt added and are nasty if you take a small sip. if you wont drink it don’t cook with it.

    By pouring off some of the drippings, I’d use them all personally. And adding the wine then reducing the volume by half you are using a process called deglazing which is getting all the stuck on bits of delicious drippings and flavors off the bottom of the pan. Pour your wine in away from the flame and with a wood or metal spatula (if the pan is not non stick) scrape these bits off the bottom of the pan and simmer over medium to medium low heat. This simmering reduces the total liquid volume depending on how long you simmer and intensifies the flavors. all the water in the drippings and wine are turned into steam and evaporate leaving a more intensely flavored broth or pan sauce. You don’t have to measure the total amount and simmer until you have exactly 1/2 the volume just look at it and keep an eye on it. since every time you do this recipe or method the volume of liquid will be different every single time.
    References :
    retired chef
    cook book author

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