Grilled Tri-Tip with Red Wine Marinade

We had such a great time visiting with my husband's parents last week! So great in fact, that I've been a little behind in posting recipes :) But the good news is that while we were visiting, we also did quite a bit of cooking!

When my in-laws come to visit, I often grill tri-tip. It's a cut of meat that is somewhat difficult to find in the South East, so we often serve it at least once during their stay. Tri-tip is also a personal favorite of mine! I love the Santa Maria style that is typically found along the California Central Coast. But I also love experimenting with new spice combinations and marinades, so I was excited to try my hand at a red wine marinade.

Red wine and beef - most of us believe it's a fabulous combination. And the same holds true when you combine the two in a marinade. I found the base for my recipe on Epicurious, but did change the ratios quite a bit to suit my taste. I also reserved the marinade and reduced it, making a great reduction sauce.

Everyone agreed it was fabulous meal, and let me add, EXTREMELY simple!!!

Grilled Tri-Tip with Red Wine Marinade
Adapted from Gourmet Magazine, May 1996 via Epicurious.com
Serves 4-6

* 5 large garlic cloves, roughly chopped
* 1 teaspoon salt
* 3/4 cup dry red wine
* 2 tablespoons balsamic vinegar
* 2 tablespoons soy sauce
* 1 teaspoon honey
* 1 to1 1/2 pound tri-tip (London broil may be substituted)

Directions:

In a medium mixing bowl, whisk first 6 ingredients together.

In a heavy-duty sealable plastic bag combine tri-tip with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Prepare grill.

Grill meat to desired doneness. Reserve the remaining marinade.

For medium rare meat, grill until the center of the meat reads 145°F on a meat thermometer. Approximately 20-25 minutes on the grill. Remove from grill and let meat rest 15 minutes. Thinly slice and top with the reduction sauce.

For the reduction sauce. Bring remaining marinade to boil in a small sauce pan. Reduce heat to low and simmer 8-10 minutes, stirring occasionally.

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Slow Cooker Asian Short Ribs

I think I may have found my new favorite Crock Pot recipe! I am a huge fan of Real Simple Magazine, and love perusing through their recipe archives. When I came across this recipe for Asian Short ribs, I knew I had to give it a try. First off, there was no cream of anything involved (score #1), secondly, I had almost all of the ingredients on hand (score #2), Finally, it sounded completely delicious (score, score, score!!!).

This recipe can be thrown together in minutes, and once it begins to simmer in the crock pot the house permeates with amazing smells that will leave you counting down the minutes until dinner. Served with some garlic mashed potatoes it was simple perfection!

I can't wait to serve this meal again when my husband's parents come to visit in a couple of weeks. I think it will be the perfect send off meal, as they stay with us before they leave for a two week vacation in Asia.

Slow-Cooker Asian Short Ribs
Adapted from Real Simple Magazine, October 2008
Serves 4

* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 15-20 peeled baby carrots
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)

Directions:

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and arrange in a single layer. Lay the carrots on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.

Transfer short ribs, and carrots to a serving plate. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and carrots and sprinkle with the scallions (if using).

Suggested serving: Serve over garlic mashed potatoes

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