Ingredients 2 – 3/4-inch-thick boneless rib eye steaks (about 6 ounces each) 3 t olive oil 1/3 c chopped shallots 2 t chopped fresh rosemary 3 T Sparrow Lane 15-year Balsamic Vinegar Instructions Sprinkle steaks with salt and generous amount of pepper. Rub 1 t oil over bottom of heavy medium skillet. Heat skillet overContinue reading “Rib-Eye Steaks with Balsamic Reduction”
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Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce
Ingredients 1 (4 – 5 lb) center-cut bone-in pork rib roast, chine bone removed 2 T packed dark brown sugar 1 T kosher salt 1 ½ t pepper, fresh ground Orange Blackberry Balsamic Reduction Sauce 1 T Sparrow Lane Extra Virgin Olive Oil 1 T pepper, fresh course ground 2 T grated orange zest 2Continue reading “Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce”