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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. 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.
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