Red Wine Marinade for Beef

Red Wine Marinade for Beef

  • Prep Time: 5 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 6

    • Ingredients

  • 1/2 cupvegetable oil
  • 1/3 cupred wine
  • 2tablespoonsfresh lemon juice
  • 1/4 teaspoondried thyme
  • 1/4 teaspoonblack pepper
  • 2garlic cloves, minced

    • Directions

  • In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
  • Place beef in plastic bag or shallow glass dish.
  • Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

    • Reviews

  • “The marinade was delicious, but I made a reduction or steak sauce with one cup of the extra marinade using two table spoons of brown sugar about a table spoon of stone ground mustard and three table spoons of soy sauce. Compliments the very light taste with a tart zesty punch of flavor. Put all ingredients in a pan and simmer for about 15 minutes stirring frequently! Delicious.”

  • “the flavor was definitly commendable…even my sister in law loved this and she hates the falvor of red wine”

  • “I used this marinade on a london broil and marinated for about 7 hours.For me this did not have enough of a flavor.I even added more garlic because I like garlic.I may try this again on another cut of meat.”

  • “This was delicious! Husband wanted to find a marinade that did not require Worchestershire sauce. This was it! We marinaded for about 5 hours and the steaks grilled up perfectly and wonderfully tender and tasty! Thanks for sharing!”

  • “Used this this weekend on some venison steaks—wonderful!Marinated for about 5 hours.I think the key is the lemon juice red wine combo.I used fresh thyme and about 3 cloves of roasted garlic that I had in the frig.Really good marinade–thanks Susie!”

  • “Thanks for sharing your marinade Susie in Texas. I marinaded a roast for 2 days. It was so yummy and tender. I used roasted garlic and cayenne pepper instead of black pepper. “

  • “This was a great marinade and was so easy to put together. I was only able to marinate the meat for 2 hours, but I bet with the full 6 hours you’d have the perfect strength marinade. I did add one additional clove of garlic and a bit of season salt. Delicious!”

    •