How to Make a Red-Wine Marinade

This is the quintessential marinade for beef, especially tougher cuts like pot roasts and ribs. It's important to cook the alcohol off before you use it, but the results are worth it. This recipe makes about 3 cups, which is enough for one pot roast or 2 to 3 pounds of short ribs.

Things You'll Need

• 1 (750-ml.) bottle red wine
• 1 carrot, chopped
• 1 medium onion, chopped
• 5 to 6 sprigs fresh thyme
• 5 to 6 sprigs fresh parsley
• 1 bay leaf
• 1 tsp. whole black peppercorns
• Groceries
• Cooking Pots
• Mixing Bowls
• Saucepans
• Serving Platters
• Wooden Spoons
• Mixing bowls

Instructions

1. Place all ingredients in a nonreactive saucepan and bring to a boil over high heat. Boil for 5 to 6 minutes.

2. Remove saucepan from heat and allow marinade to cool.

3. Use marinade as a cooking liquid in a stewed or braised dish. Once it cooks for a while with beef, it makes a fantastic sauce.

Tips & Warnings

• You can also burn off the alcohol by igniting the marinade when it begins to simmer. Do this only if you really know how to flame food safely, however.