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.

• Ready In: 15 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 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.
4. ***Season meat with salt before cooking.