Grass-Fed Butter–Basted Pork Ribeye with Bacon-Apple Cider Au Jus Recipe

Few cuts showcase the richness of pasture‑raised pork quite like a thick, bone‑in rib eye, and this preparation leans fully into that natural depth of flavor. Butter‑basting the pork in the final stage—along with shallot, garlic, and fresh thyme—creates a fragrant, golden crust while keeping the interior tender and succulent. It’s a technique typically associated with steak, but it works beautifully with high‑quality, grass‑fed pork, bringing out its sweetness and enhancing its delicate marbling. The result is a centerpiece dish that feels both rustic and elevated, with every slice carrying layers of aromatic, buttery richness.

To complement the pork, this recipe pairs it with a glossy bacon–apple cider au jus and an ultra‑smooth parsnip purée—two elements that balance the dish with brightness and grounding sweetness. The jus reduces smoky bacon, apple cider, and stock into a silky, tangy glaze, perfect for spooning over the meat, while the parsnip purée offers a subtly sweet, velvety counterpoint that anchors the plate. A final drizzle of cold‑pressed olive oil ties everything together with fresh, clean flavor. Combined, these components create a harmonious, restaurant‑worthy meal that highlights the best of fall and winter cooking.

US Wellness Meats Shopping List: Sugar Free Pork Bacon Slices | Truly Grass-fed UnSalted Butter | Ribeye Pork Chop

Grass-Fed Butter–Basted Pork Ribeye with Bacon–Apple Cider Au Jus, Parsnip Purée & Cold-Pressed Olive Oil

Bacon–Apple Cider Au Jus

Ingredients

• 120 g USWM bacon, diced Add to Cart
• 150 g shallot, sliced
• 15 g garlic
• 500 g apple cider
• 750 g poultry or pork stock
• 5 g thyme
• Salt, to taste

Method

1. Slowly render bacon; remove solids and reserve fat.
2. Sweat shallots and garlic in rendered bacon fat until softened.
3. Deglaze with apple cider and reduce by half.
4. Add stock and thyme; simmer 30–40 minutes.
5. Strain and reduce to nappé consistency.

Grass-Fed Butter–Basted Pork Ribeye

Ingredients

• 1 thick-cut USWM bone-in pork ribeye Add to Cart 
• Salt, as needed
• 30 g avocado oil
• 50 g grass-fed butter Add to Cart
• 10 g shallot
• 1 clove garlic
• 3 sprigs thyme

Method

1. Season pork generously and temper at room temperature for 30–40 minutes.
2. Sear in avocado oil using interval cooking (as with steak preparation).
3. Finish in foaming butter with shallot, garlic, and thyme.
4. Remove from heat at 140–145°F internal temperature.
5. Rest 8–10 minutes before slicing.

Parsnip Purée

Ingredients

• 600 g parsnips, peeled and sliced
• 300 g grass-fed A2 whole milk or cream
• 60 g grass-fed butter Add to Cart
• 6 g salt
• White pepper, to taste

Method

1. Simmer parsnips in milk or cream until fully tender.
2. Blend until completely smooth.
3. Emulsify in butter.
4. Adjust seasoning with salt and white pepper.

Finish dish with cold-pressed olive oil as desired.

The USWM team had a blast making this pasture-raised pork ribeye—and loved every buttery, aromatic bite! This recipe really shows off the richness and sweetness of high-quality pork. Ready to give it a try (and explore more delicious chef-inspired dishes)? Check out our Discover Blog today!