Seared Ibérico 4-Bone ribeye Rack with Fennel Slaw & Spiced Yogurt

Juicy Ibérico pork ribeye rack, a crisp fennel slaw, and a creamy spiced yogurt come together in a fresh, vibrant dish. Bright, herby, and full of texture, this is a simple way to elevate Ibérico with bold, clean flavors. Perfect for a spring table or an easy but impressive dinner.

Recipe for Seared Ibérico 4-Bone ribeye Rack with Fennel Slaw & Spiced Yogurt

FEATURED CUT

Ibérico 4-Bone Ribeye Rack

$54.00 22–30oz

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Ingredients

Ibérico Pork

• 1 pack of Campo Grande Ibérico 4-Bone Ribeye Rack 
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Fennel Slaw

• ½  fennel bulb, thinly sliced
• 2 shallots, thinly sliced
• 3 tablespoons lemon juice
• ¼ cup olive oil
• 2 tablespoons fennel fronds
• 2 tablespoons chopped chives
• 2 tablespoons fresh mint leaves
• 1 teaspoon salt

Spiced Yogurt

• 1 cup  Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• ¾ teaspoon ground fennel
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon salt

Preparation

1. Add the thinly sliced fennel and shallots to a bowl. Mix with lemon juice, olive oil, fennel fronds, chives, mint, and salt. 
2. In another bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, ground fennel, turmeric, coriander, and salt until smooth. Refrigerate until ready to serve.
3. Let the Ibérico ribeye rack sit at room temperature for 1 hour. Cut the rack into individual portions (4 bones total) and season generously with salt and freshly ground black pepper.
4. Heat a pan over high heat. Cook the pork for about 4 minutes per side, until deeply golden and cooked to an internal temperature of 145°F, crispy on the outside and juicy inside. If the meat near the bone is undercooked, slice the loin off and return the bone to the pan for an additional 1–2 minutes. Let the pork rest for 5 minutes, then slice against the grain.
5. Spread the spiced yogurt on a serving plate, add the sliced Ibérico pork, and finish with the fennel slaw on top.
   
   FEATURED CUT

   

   Ibérico 4-Bone Ribeye Rack

   $54.00 22–30oz

   QUICK ADD