Email List

Search Results

The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Pork Ribeye With Port Wine Reduction

by Travinia, Chef: Ralph Ruocco

4 oz pork ribeye
1/2 oz ruby port wine
1 oz brown sugar
7 oz demi bar
8 oz tuscan kale
  1. Pan sear ribeye with salt and pepper to temp
  2. In a separate pan reduce port wine (2) demi cubes and brown sugar
  3. Heat tuscan kale in microwave
  4. Top with parmesan and breadcrumbs
  5. Brown kale in salamander
  6. Allow ribeye to rest for 2 minutes before slicing slice ribeye on bias approx. 6 to 7 slices
  7. Lay sliced ribeye on the plate, place heated kale on plate , top with port wine reduction


6:00PM News 13 @ 6
6:30PM ABC World News
7:00PM Wheel of Fortune
7:30PM Jeopardy
8:00PM The Bachelor
10:00PM Castle
11:00PM News 13 Tonight

Complete Schedule »