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Melt ¼ cup of butter over medium heat in a large saucepan.
Slowly sprinkle flour over the melted butter and whisk to incorporate.
Pour broth into the pan and whisk until the roux is fully mixed in.
Stir in red wine and let simmer on low for 1 hour, stirring occasionally.
Check the consistency by dipping a spoon into the demi glace.
Melt another ¼ cup of butter over low heat and stir it into the demi glace.
Drizzle the finished demi glace over steaks or roasts.