MADE WITH DUNDORE & HEISTER BEEF BONE BROTH

Try our simple step-by-step guide to creating an amazing Bone Broth Bistro Pan Sauce for Ribeye! 

When winter is here, simple dishes deserve a bistro-worthy upgrade.

This bone broth “bistro” pan sauce delivers exactly that — deeply savory, rich with pan-seared flavor, and finished silky smooth to complement a perfectly cooked ribeye.

Whether you’re hosting a festive dinner or elevating a weeknight steak, this sauce brings classic steakhouse depth with minimal effort.

Bold, balanced, and undeniably comforting, it’s the kind of finishing touch that turns ribeye into a Winter standout

INGREDIENTS

_ 1 ribeye (already cooked in the pan), resting
_ 1 small shallot, finely chopped
_ 1 clove garlic, smashed or minced
_ 1/3 cup dry red wine (or 2 Tbsp balsamic + splash of water)
_ 1 cup  Dundore & Heister Beef Bone Broth
_ 1 tsp Dijon
_ 1 tsp Worcestershire or soy sauce
_ 1 sprig rosemary or 2–3 sprigs thyme
_ 1–2 Tbsp cold butter, cut into pieces
_ Black pepper, kosher salt

PREPARATION

MAKE IT

Rest the steak on a plate. Keep the pan on medium. Pour off excess fat, leaving about 1 Tbsp.

Add shallot + garlic and cook 30–60 seconds until it smells like you know what you’re doing.

Add wine, scrape up all the browned bits, and simmer 1–2 minutes until it looks a little syrupy.

Add bone broth + Dijon + Worcestershire + herbs. Simmer 4–7 minutes, until reduced by about half and it coats a spoon.

Kill the heat. Whisk in cold butter until the sauce turns shiny and plush.

Final move: pour in any steak juices from the resting plate. Taste. Salt if needed, lots of pepper.

Serve it like Bon Appetite would

Slice ribeye, spoon sauce over, and finish with:

Flaky salt
A few drops of lemon (seriously—tiny splash = brighter beef)

Optional: chopped parsley for the “I plated this on purpose” look

Extra-credit variations

Miso moment: whisk in 1 tsp white miso at the end (skip extra salt).

Mushroom upgrade: sauté sliced mushrooms first, then start at step 2.

Peppercorn vibe: crush peppercorns, bloom them in the fat before the shallot.