1/5 Photos of My Best Wine Marinade
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.
My Private Note
Units: US | Metric
- 1Place all ingredients into a small saucepan.
- 2Bring to a boil and simmer for 5 minutes.
- 3Cool completely and marinate at least 8 hours or overnight.
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Nutritional Facts for My Best Wine Marinade
Serving Size: 1 (329 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 613.7
- Calories from Fat 377
- Total Fat 41.9 g
- Saturated Fat 5.6 g
- Cholesterol 0.0 mg
- Sodium 515.6 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 2.0 g
- Sugars 6.9 g
- Protein 2.3 g