The Flintstone Chop: Bone-in-Ribeye with Ancho and Kaffir

June 04, 2015
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ancho chili beef rib

This massive chop is made up of the bone-in rib eye with the short rib still attached. Some cooks french the rib (the result looks a little like a tennis racket), but I like to leave the rich rib meat attached.

Normally, short ribs are braised rather than served on the pink side, as I do here, but I love the delicious, chewy rib meat along with the perfectly medium-rare, beefy rib eye. This home oven–friendly technique is very simple, and yields an exterior that is charred and crisp with an interior that remains a uniform juicy pink from top to bottom. Use this technique with any favorite steak—it’s all about temperature control in the oven and using the thermometer rather than the timer to decide when it’s done.




flintstone chop bone-in-ribeye

Serves 2-4


  • For the Rub
  • 2 whole Ancho chiles, stemmed
  • 1/2 Dried chipotle chili, stemmed
  • 1/2 teaspoon Whole black peppercorns
  • 2-3 Kaffir lime leaves
  • 1 teaspoon Coriander seeds
  • 2 21/4 teaspoons Fine sea salt/li>
  • For the Meat
  • 1 Flintstone chop 2½ inches thick and 18 inches long, with the rib


1. In a spice grinder, combine the chiles, pepper- corns, lime leaves, and coriander seeds and pulverize them into a fine dust. Blend in the salt. Rub and massage the spice mixture all over the chop, including the fatty edge and the rib meat, patting it to help it stick. Bring the chop to room temperature, about 1 hour.

2. Preheat the oven to 250°F. Place a rack over a roasting pan (or roast directly on the oven rack with a drip pan underneath) and place the chop on the rack. Insert a probe thermometer into the eye of the meat about ½ inch/12 millimeters away from the bone; place the controls outside the oven. Slow-roast the chop for 1 to 1½ hours, or until the internal temperature reaches 132°F for medium-rare or 142°F for medium, whichever you prefer. Set the alarm on your probe thermometer, if it has this feature.

3. When the temperature reaches about 100°F, start a hardwood or hardwood charcoal fire and let it burn down for medium-high–heat grilling, or preheat a gas grill.

4. Grill the chop briefly, just to add grill marks and a nice, charred flavor. When the lovely chile-tinged fat on the cap begins to crack, render, and fry itself, the chop is ready. (Remember that the inside is already cooked perfectly.) Let the chop rest for at least 10 minutes, then cut it into thin slices and enjoy.


whole beast butchery cookbook

Reprinted with permission from Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork. By Ryan Farr, Chronicle Books, November 2011

This recipe was published in the Fall 2011 issue of Edible San Francisco Magazine. © 2011 Edible San Francisco

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