Type what you have

Ingredients

• ✓ red wine
• rib roast
• salt
• beef stock
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ red wine
• onion
• salt
• pepper
• turkey

Instructions

1. 1 In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
2. 2 Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
3. 3 Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
4. 4 Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

By Dave Hartmann

Ingredients

• ✓ red wine
• beef stew meat
• condensed french onion soup
• cream of mushroom soup
• mushroom

Instructions

1. 1 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.

By Lovesmurfs

Ingredients

• ✓ red wine
• worcestershire sauce
• liquid smoke
• celery flake
• pepper
• onion salt
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ red wine
• butter
• mushroom
• garlic
• basil

Instructions

1. 1 Heat butter in a skillet over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are a light golden brown and liquid has evaporated, about 10 minutes. Stir in basil.
2. 2 Reduce heat to low, and pour wine into the skillet. Simmer until wine has mostly evaporated. Serve immediately.

By AMANDA C

Ingredients

• ✓ red wine
• filet mignon steak
• black pepper
• salt
• balsamic vinegar

Instructions

1. 1 Gather ingredients.
2. 2 Sprinkle both sides of steaks with pepper and salt.
3. 3 Heat a nonstick skillet over medium-high heat. Sear steaks in the hot pan until browned, about 1 minute per side.
4. 4 Reduce heat to medium-low, and pour in balsamic vinegar and red wine. Cover and cook for 4 minutes. Flip steaks and baste with sauce; cover and cook for 4 minutes longer.
5. 5 Remove steaks to two warmed plates. Spoon a tablespoon of glaze over each steak and serve immediately.

By LINDA W

Ingredients

• ✓ red wine
• soy sauce
• brown sugar
• pork tenderloin
• mayonnaise
• sour cream
• mustard powder
• chive

Instructions

1. 1 Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. 2 In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2-inch thick slices. Serve with mustard sauce.

By THERRELLFAMILY

Ingredients

• ✓ red wine
• sirloin tip
• yellow onion
• cream of mushroom soup
• milk
• beef with onion soup mix
• egg noodle

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
2. 2 Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
3. 3 Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
5. 5 Ladle beef tips mixture over egg noodles.

By Candi Riccardelli

Ingredients

• ✓ red wine
• rosemary
• garlic
• duck leg
• salt
• five-spice powder
• red currant jelly

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Ingredients

• ✓ red wine
• pork tenderloin
• onion
• water
• soy sauce
• garlic
• black pepper

Instructions

1. 1 Place pork tenderloin into a slow cooker with sliced onions. Pour wine, water, and soy sauce over top; turn pork to coat. Spread garlic over the pork, leaving as much on the top as possible. Sprinkle with pepper. Cover and cook on Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Serve au jus with cooking liquid on the side.

By MakeItHealthy

Ingredients

• ✓ red wine
• carrot
• garlic
• lamb leg
• lamb stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
5. 5 Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
6. 6 While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

By cornishbird

Ingredients

• ✓ red wine
• pork tenderloin
• onion soup mix
• water
• soy sauce
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and balsamic vinegar on top, turning pork to coat. Spread garlic evenly over pork, leaving as much on top as possible. Season with pepper.
3. 3 Cover and cook on Low until the internal temperature reaches 145 degrees F (63 degrees C), 2 to 3 hours.
4. 4 Remove pork from the slow cooker; let rest for 10 minutes.
5. 5 Slice pork tenderloin and serve with cooking liquid on the side as au jus. Enjoy!

By chowsito

Ingredients

• ✓ red wine
• duck breast
• salt
• cinnamon
• demerara sugar
• creme de cassis liqueur
• cornstarch
• raspberry

Instructions

1. 1 Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.
2. 2 Heat a large heavy skillet over medium-high heat. Place duck breasts skin side down and cook until the fat renders and the skin is browned, about 10 minutes. Drain most of the fat from the pan. Return duck to the skillet, skin side up, and cook until firm and nearly cooked through, about 10 minutes more. Transfer duck breasts to a baking sheet. Mix sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle evenly over the duck skin.
3. 3 Whisk red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour into the skillet and simmer until thickened, about 3 minutes, stirring constantly. Add raspberries and simmer until heated through, about 1 minute.
4. 4 Broil duck breasts, skin side up, until the sugar begins to caramelize, about 1 minute. Slice duck thinly across the grain. Spoon raspberry sauce over the top and serve warm.

By Wynne

Ingredients

• ✓ red wine
• beef short rib
• olive oil
• soy sauce
• brown sugar
• all-purpose flour
• garlic
• curry powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.
3. 3 Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.
4. 4 Coat ribs generously with sauce and arrange on a baking sheet.
5. 5 Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.

By MELISSACK

Ingredients

• ✓ red wine
• paprika
• black pepper
• garlic salt
• parsley
• marjoram
• chicken
• celery
• onion

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
2. 2 Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into cavity of chicken. Put chicken into the prepared roasting pan.
3. 3 Cover chicken and bake in the preheated oven until no longer pink, and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into thickest part of thigh near bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the roasting pan, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ red wine
• butter
• red cabbage
• salt
• water
• red wine vinegar
• white sugar
• caraway seed

Instructions

1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Ingredients

• ✓ red wine
• beef short rib
• ranch seasoning mix
• olive oil
• onion
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Place short ribs in a resealable plastic bag (such as Glad); sprinkle with ranch dressing seasoning mix. Seal bag; toss until short ribs are evenly coated.
2. 2 Heat olive oil in a large pot or Dutch oven until very hot but not smoking. Add short ribs; brown on all sides (you may need to do this in two batches), 10 to 12 minutes per batch. Transfer to a slow cooker.
3. 3 Nestle onions around short ribs. Combine red wine and mustard; pour over top. Cover the slow cooker.
4. 4 Cook on Low for 8 hours or High for 4 hours. Skim as much grease as possible from top; season with salt and black pepper.

By Hidden Valley Ranch

Ingredients

• ✓ red wine
• steak sauce
• orange
• green onion
• red chile pepper
• garlic
• ginger
• salt
• pepper
• beef sirloin steak

Instructions

1. 1 Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
2. 2 Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
4. 4 Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

By Sandy

Ingredients

• ✓ red wine
• new york strip steak
• salt
• black pepper
• vegetable oil
• shallot
• chicken broth
• butter

Instructions

1. 1 Cut all visible pieces of fat from the steak so that only the center "eye" portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
2. 2 Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
3. 3 Bring steaks to room temperature and season with salt.
4. 4 Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set the skillet aside.
5. 5 Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
6. 6 Pour red wine into the skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth and bring to a simmer. Reduce heat to low and cook until reduced by about half, 60 to 90 minutes. Strain sauce into a bowl and skim any fat that rises to the top.
7. 7 Heat the empty steak skillet over medium-high heat. Pour strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper. Continue cooking until reduced and thickened, 3 to 5 minutes.
8. 8 Remove the skillet from the heat. Whisk butter into sauce until melted and smooth.
9. 9 Place each steak on a plate and spoon sauce over the top.

By John Mitzewich

Ingredients

• ✓ red wine
• red bell pepper
• red onion
• olive oil
• butter
• salt
• black pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine bell pepper, onions, oil, and butter in a hot saucepan over medium heat; sauté for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions and peppers soften.
3. 3 Stir red wine into vegetables and cook until wine evaporates, 15 to 25 minutes. Season with salt, pepper, and basil. Serve warm.

By Willow

Ingredients

• ✓ red wine
• olive oil
• garlic
• beef sirloin steak
• mushroom
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef and sear until browned on all sides, 5 to 7 minutes.
3. 3 Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Add undrained mushrooms, tomato sauce, red wine, salt, and pepper.
5. 5 Simmer until beef is tender, about 30 minutes, adding a little more wine if desired. An instant-read thermometer inserted into the beef should read 140 degrees F (60 degrees C) for medium.

By Anita

Ingredients

• ✓ red wine
• olive oil
• garlic
• chicken breast
• paprika
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook garlic in oil until tender.
2. 2 Place chicken in the skillet, and cook for about 10 minutes on each side, until no longer pink and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Drain oil from the skillet. Sprinkle chicken with paprika and brown sugar.
4. 4 Pour red wine around chicken. Cover and simmer, 15 to 20 minutes; lightly baste the chicken with wine sauce while cooking. Season with salt and pepper.

By Robin

Ingredients

• ✓ red wine
• ground pork
• garlic
• salt
• parsley
• paprika
• rosemary
• white pepper
• black pepper

Instructions

1. 1 Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
2. 2 Preheat an outdoor grill over medium-high heat.
3. 3 Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ red wine
• vegetable oil
• london broil
• creole seasoning
• beef broth
• cream of mushroom soup
• onion
• baby carrot
• potato

Instructions

1. 1 Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
2. 2 Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
3. 3 Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
4. 4 Cook on Low for 8 to 10 hours or cook on High for 6 hours.

By Johnny

Ingredients

• ✓ red wine
• montreal steak seasoning
• salt
• thyme
• rosemary
• beef roast
• au jus mix
• french onion soup mix
• water

Instructions

1. 1 Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
2. 2 Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
3. 3 Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
4. 4 Cook on High for 5 hours (or cook on Low for 8 to 9 hours).

By Alex Storm

Ingredients

• ✓ red wine
• butter
• red cabbage
• granny smith apple
• sweet onion
• fennel seed
• kosher salt
• black pepper
• apple cider vinegar

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ red wine
• bacon
• yellow onion
• mushroom
• garlic
• lamb
• tomato
• rosemary
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.
3. 3 Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.
4. 4 Bake in the preheated oven until lamb is tender, 2 to 3 hours.

By ladybug2pa

Ingredients

• ✓ red wine
• ✓ red wine
• pork tenderloin
• sage
• rosemary
• salt
• black pepper
• blackberry jam
• honey
• blackberry
• honey

Instructions

1. 1 Season pork tenderloin on all sides with sage, rosemary, salt, and pepper; place into a slow cooker. Spoon blackberry jam, 1/4 cup honey, and 2 tablespoons red wine over top. Cover and cook on Low until very tender and slightly pink in the center, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 About 15 minutes before serving, bring blackberries, 1/2 cup red wine, and 2 tablespoons honey to a boil in a saucepan over medium-low heat. Reduce the heat and simmer until sauce thickens slightly and some berries burst, about 15 minutes.
3. 3 To serve, slice tenderloin and spoon blackberry sauce over top.

By leeann3800

Ingredients

• ✓ red wine
• beef tenderloin steak
• salt
• black pepper
• butter
• heavy cream
• beef stock
• tomato
• basil

Instructions

1. 1 Pat filets dry; season with salt and black pepper.
2. 2 Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate; discard fat from skillet. Add wine to skillet; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Stir in cream and stock; boil sauce until thickened, 3 to 5 minutes. Off heat, stir in tomatoes and basil until combined.
3. 3 Serve filets with pan sauce.

By Alley

Ingredients

• ✓ red wine
• pork loin roast
• dijon mustard
• brown sugar
• apple juice
• prune
• apricot
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA