Prep 10 mins
Cook 5 mins
I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.
- 1 cup red wine
- 3 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- Place all ingredients into a small saucepan.
- Bring to a boil and simmer for 5 minutes.
- Cool completely and marinate at least 8 hours or overnight.
This was a nice marinade I used for grilled New York steaks. I marinated for about 24 hours.
This was a very nice marinade. I marinated my NY Strip for about 2 hours, then grilled it. I think next time I will let it marinade overnight to let my meat absorb more of the flavors. 4 stars for my short marinating time, but 5 stars for the possibilities! Made for Zaar Stars! Thanks for posting.
This is a nice rich marinade. I marinaded my steaks overnight, cooked them on the George Foremen grill and they turned out very tender. Made for *Potluck Tag Fall 2009* game