24 Simply Delicious Red Wine Recipes
Related: The Best Sangria Recipes
Short Ribs with Mushrooms and Spring Vegetables
Chorizo Poached in Red Wine
This smoky Spanish sausage with garlic is cooked gently in red wine until it's plump and juicy.
Beef Stew in Red Wine Sauce
For this beef stew, 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.
Fig Bars with Red Wine and Anise Seeds
This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
Fennel-Scented Duck Breasts with Pinot Noir Sauce
Pan-Roasted Veal Chops with Cabernet Sauce
Mini Cheesecakes with Wine Gelées
Pastry chef Kate Zuckerman thinks most cheesecakes are too heavy and sweet. Her recipe uses goat cheese to lighten the texture and tangy crème fraîche to cut the sweetness. Here, she tops mini cheesecakes with wine gelées—a new kind of wine-and-cheese pairing.
Spice-Glazed Lamb Chops with Red Wine-Coffee Pan Sauce
Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine and coffee.
Grilled Ham and Cheese with Strawberry-Red-Wine Jam
The secret to Chris Kronner's delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine.
Chef Ludo Lefebvre shares how to make the classic red wine stew from scratch. A dry Burgundy is key here, making the red wine soaked meat perfectly tender. This dish is ideal served with mashed potatoes.
Pork Tenderloin with Roasted Strawberry–Merlot Sauce
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.
Black Cod with Mushrooms, Bacon, and Red Wine Sauce
A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful.
Poached Eggs with Red Wine Sauce
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.
Red Wine–Macerated Peaches
These juicy and winey macerated peaches are perfect with vanilla ice cream. A bonus tip: You can drink the tasty macerating liquid or use it to make an excellent sangria.
Red Wine BBQ Chicken
Red Wine–Dijon Vinaigrette
Seattle chef Ethan Stowell adds intense flavor to his vinaigrette by adding red wine he’s reduced on the stove. Any dry red wine will do.
Charred Vegetable Ragù
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.
Red Wine Venison Stew
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).
Steak and Brassicas with Red Wine Sauce
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.
Red Wine Chocolate Snack Cake
We all cook with red wine, but 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.
Steak Au Poivre with Red Wine Pan Sauce
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.
Coq au Vin
The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious.
Short Rib Bourguignon
The French created beef bourguignon to turn tough beef into a delicious dish. Aaron Barnett upgrades it with short ribs.
Red-Wine Spaghetti with Walnuts and Parsley
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?