Wine 15 Simply Delicious Red Wine Recipes By Food & Wine Editors Updated on August 19, 2022 Share Tweet Pin Email Trending Videos Photo: Justin Walker While we love a great glass of Bordeaux with a home-cooked meal, we also know that red wine is fantastic for more than drinking. If you find yourself with leftover wine, don't let it go to waste! Rich stews, amazing sauces, and even desserts can be enhanced with a bit of Pinot Noir, Burgundy, or whatever red wine you have on hand. To deglaze a pan, tenderize meat, or build flavor and depth into a dish, any standard red wine can do the trick. So pop open a bottle of your favorite style and get cooking with one (or more) of these delicious recipe ideas. 01 of 15 Short Ribs with Mushrooms and Spring Vegetables To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew. Get the Recipe 02 of 15 Beef Stew in Red Wine Sauce For this beef stew, chef Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender, and moist, and it makes an ideal stew. He does not use stock, demiglace, or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends. Get the Recipe 03 of 15 Pan-Roasted Veal Chops with Cabernet Sauce To make the wine sauce in this elegant veal dish even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Get the Recipe 04 of 15 Pork Tenderloin with Roasted Strawberry–Merlot Sauce Victor Protasio Chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the pan drippings from over-reducing. Get the Recipe 05 of 15 Poached Eggs with Red Wine Sauce Greg DuPree Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds. Get the Recipe 06 of 15 Red Wine BBQ Chicken © Con Poulos Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Food & Wine's Justin Chapple. All you need is a Pinot Noir on hand. Get the Recipe 07 of 15 Charred Vegetable Ragù Victor Protasio Kelsey Youngman uses the broiler to infuse her hearty vegetarian ragù with smoky richness. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove. This is a ragù you'll want again and again. Get the Recipe 08 of 15 Red Wine Venison Stew Victor Protasio Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. You'll need 1 1/2 cups of a full-bodied, rich red wine (such as Cabernet Sauvignon or Syrah). Get the Recipe 09 of 15 Steak and Brassicas with Red Wine Sauce Con Poulos The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange, and purple as well as the usual ivory, and pair wonderfully with the rich red wine sauce. Get the Recipe 10 of 15 Red Wine Chocolate Snack Cake Justin Walker Many of us cook with red wine, and F&W Culinary Director at Large Justin Chapple makes the case for baking with it as well. Cabernet Sauvignon adds fruity notes that brighten this dark chocolate cake, which is great for a midday snack or casual dessert. Get the Recipe 11 of 15 Steak Au Poivre with Red Wine Pan Sauce Justin Walker Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. Get the Recipe 12 of 15 Coq au Vin © Tara Fisher The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious. Get the Recipe 13 of 15 Short Rib Bourguignon The French created beef bourguignon to turn tough beef into a delicious dish. Aaron Barnett upgrades it with short ribs. Get the Recipe 14 of 15 Red-Wine Spaghetti with Walnuts and Parsley Photo by Antonis Achilleos / Food Styling by Rishon Hanners This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor? Get the Recipe 15 of 15 Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce served with pan-seared lamb chops. Get the Recipe Updated by Megan Soll Megan Soll Megan Soll is a senior commerce editor for Food & Wine. She joined Dotdash Meredith in 2015 and has over 10 years of experience writing and editing food, entertainment, and lifestyle content. Food & Wine's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! 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