Slow-Cooker Short RibsWine Pairings: Cabernet Sauvignon
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs—you don’t need to pay any attention to them once you get them in the slow cooker.
Christmas Stuffed Flank SteakWine Pairings: Full Robust Reds
Flavorful flank steak stuffed with a roasted red pepper walnut stuffing makes a show stopping holiday meal.
Cazuela de Vaca (Beef and Pumpkin Stew)Wine Pairings: Cabernet Sauvignon
This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.
Classic Pan-Seared Rib-Eye SteakWine Pairings: Syrah/Shiraz
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Australian Minced Beef QuicheWine Pairings: Syrah/Shiraz
This recipe combines ground beef and Swiss cheese. It’s really delicious, plus it’s budget friendly!
Easy Chili HashWine Pairings: Full Robust Reds
A little micro time, a dash in the pan and you’ll have a satisfying meal for those “where-did-the-time-go?” kind of nights. Now you can put up your feet and relax!
Entrecôte Bordelaise (Bordeaux Style Steak)Wine Pairings: Bordeaux Blend Red
This combines the richness of a hearty steak with a flavorful red wine sauce.
Steak DianeWine Pairings: Bordeaux Blend Red
A lean cut like filet mignon takes well to sautéeing in a little fat, as in this classic preparation with a simple pan sauce that’s laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish.
Beef Sirloin with Piquillo Peppers and CapersWine Pairings: Cabernet Sauvignon
Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce.
Tri-Tip Steak with Shitake Mushrooms and Tipsy Onion and Garlic JamWine Pairings: Cabernet Sauvignon, Merlot
We love Emily G’s Jams! All flavors are delicious served over warm brie or cream cheese as an easy appetizer, but we really love how versatile they are as an added ingredient to a savory recipe. Check out Emily G’s recipe blog for other great ideas to use with her jams.
Juicy Oven SteakWine Pairings: Bordeaux Blend Red, Cabernet Sauvignon
Grilling and pan searing are both fantastic ways to cook steak, but with a thick cut, the outside can get gray and overcooked before the center is done. We highly recommend using a remote probe thermometer for this recipe so you can make sure to remove the steaks from the oven as soon as they hit the right temperature.
Chilean Braised BrisketWine Pairings: Syrah
Braised brisket or meat is a very traditional dish in Chile that makes use of cheaper beef cuts, which are very tasty. You can use brisket or chuck that contains more fat or top round.
Chinese Crispy Beef with BroccoliWine Pairings: Bordeaux Blend Red
Try this Asian style beef with broccoli over steamed rice. Great with one of your favorite bold reds.
Bison Burger with Smokey BBQ SauceWine Pairings: Malbec, Merlot
This lean savory bison burger is divine when grilled to perfection with a delicious BBQ Sauce on top. Try our Vino de Milo sweet and smokey barbecue sauce available at TWM!
Tender Grilled Short RibsWine Pairings: Malbec
The Koreans and the Argentineans know something that we don’t: Short rib is the best cut of meat for grilling. Chef J. Kenji Lopez very strongly suggests cooking your short ribs to medium-rare—about 130°F. Any cooler than that and the intramuscular fat will remain solid and waxy, rather than unctuous and juicy. Much hotter and the fat will start leaking out copiously, making your ribs tough and dry.
Pepper-Crusted Steaks with Worcestershire-Glazed PortobellosWine Pairings: Cabernet Sauvignon, Merlot
It's important to splurge on well-marbled choice or prime strip steaks for this recipe. Lighter eaters might want to share one of these substantial cuts.
Espetada (Portuguese Beef Skewers)Wine Pairings: Tempranillo
Big, juicy grill-seared chunks of beef served over thick slices of artisan bread.
Pastel de Choclo (Chilean Beef and Corn Casserole)Wine Pairings: Syrah
This beef and corn casserole is very popular dish in Chile. The creamed corn on top caramelizes in the oven, and the result is a delicious salty/sweet combination that’s reminiscent of shepherd’s pie.
Beef Burgers with Blue Cheese and Caramelized OnionsWine Pairings: Bordeaux Red Blend, Rhone Blend Red
Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth it to coax out their deep, earthy flavor.
Flat Iron Steak with Red Wine SauceWine Pairings: Cabernet Sauvignon
This is an easy dish packed with flavor. Try serving this with mashed potatoes or pureed turnips; they pair nicely with the sauce, and it serves as a better-than-gravy.
Coffee-Marinated Beef Tenderloin SteaksWine Pairings: Cabernet Sauvignon
If you look in your pantry, you’ll probably find the staple items needed to make this marinade. Make an extra cup of joe the morning you plan to prepare the marinade. Store the marinade in the refrigerator until you’re ready to use it.
Spanish SteakWine Pairings: Tempranillo
Chef Bobby Flay is known for his rubs and spices. This steak rub is very elegant and the sauce is truly complimentary.
Sombrero FajitasWine Pairings: Malbec
This is a very easy family pleaser. Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese.
Beef EmpanadasWine Pairings: Malbec, Tempranillo, Rhone Blend Red
These little stuffed pastries probably arrived in Argentina from Galicia, in northwestern Spain. Empanadas can be filled with a variety of flavors to make a delicious snack or a hearty, portable meal.
Grilled Steak Sandwich with Herbed Tomato SauceWine Pairings: Italian Red
Rosemary and oregano season a rustic, open-face pileup that’s ready in just 35 minutes. The recipe calls for four slices of bread; if your loaf is wide, use two slices and cut them in half.
All-American CheeseburgerWine Pairings: Cabernet Sauvignon
The All-American Cheeseburger has certain non-negotiable elements: American cheese is one of them. Rather than unwrap individual singles, get sliced cheese from your nearest deli counter - it tastes better and melts slower and more evenly.
Bistecca alla Fiorentina (Florentine Steak)Wine Pairings: Sangiovese
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
Filet Mignon with Fig-Cabernet Vinegar GlazeWine Pairings: Cabernet, Merlot
Use a good Cabernet or other red wine vinegar, since it is the main ingredient. The combination of flavors is awesome. To save time, make the sauce the day before, it keeps perfectly.
Beef and Cheese ManicottiWine Pairings: Sangiovese
Enjoy this traditional full-flavored Italian dish. It is definitely a crowd pleaser especially for a family dinner.
Cheddar BLT Burgers with Tarragon Russian DressingWine Pairings: Cabernet, Merlot, Malbec, Syrah
At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.
Flank Steak with Herbed SalsaWine Pairings: Syrah, Cabernet, Merlot
To make this delicious flank steak it is good to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño and herbs get well combined. You can even season the salsa with a splash of olive oil on the board. This is great for tacos or just by itself!
Grilled Steak FajitasWine Pairings: Syrah, Malbec
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices.
Pan Roasted, Herb-Crusted New York Strip SteakWine Pairings: Bordeaux Red Blend
Craving steak but it’s too cold to fire up the outside grill? Warm up with this flavorful steak recipe.
Sicilian-Style MeatballsWine Pairings: Italian Reds
Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilian. These marjoram-inflected meatballs seem to have been created with the Sicilian red variety Nero d’ Avola in mind.
Beef and Butternut Squash StewWine Pairings: Cabernet Sauvignon
A great fall recipe and a perfect way to use butternut squash.
Tapas Sliders with Pasilla Chili AioliWine Pairings: Tempranillo
These Spanish Sliders will make a great appetizer, or make into a meal with some roasted potatoes and a side salad.
Cabernet-Braised Short RibsWine Pairings: Cabernet Sauvignon
This recipe is great for a day you are home to let them cook a long time.
Classic French Bordelaise SauceWine Pairings: Bordeaux Red Blend
This recipe for bordelaise sauce is a classic French sauce using red wine. The sauce is named after the famous wine-growing region of Bordeaux in Southwest France. Serve this over your favorite steak recipe with roasted potatoes.
Really Good BrisketWine Pairings: Bordeaux Red Blend, Cabernet Sauvignon
Enjoy this with a really good Cab. Thanks to its iron-like minerality and firm tannins, Cabernet is a natural partner for beef.
Blue Cheese BurgersWine Pairings: Bordeaux Red Blend
Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
Reverse Seared Steak with Garlic Herbed ButterWine Pairings: Cabernet Sauvignon, Bordeaux Blend Red
Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof!
Grilled Eggplant MoussakaWine Pairings: Syrah/Shiraz, Cabernet Sauvignon
What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, that impart a subtle smokey quality to the dish. It’s a lighter version of the famous Greek dish, and just as delicious.