My Best Wine Marinade

gailanng's Note:

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.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 1

Yield: 1.0 cup

• 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

Directions:

1. Place all ingredients into a small saucepan.
2. Bring to a boil and simmer for 5 minutes.
3. Cool completely and marinate at least 8 hours or overnight.

Reviews

[Ginny Sue]

This was a nice marinade I used for grilled New York steaks. I marinated for about 24 hours.

[breezermom]

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.

[Charlotte J]

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