• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Edible San Francisco

  • RECIPES
  • CURRENT ISSUE
  • Back Issues
    • 2019
      • Summer 2019
      • Spring 2019 La Cocina
      • Winter 2019 Champions of Change
    • 2018
      • Winter 2018 Patty Unterman Issue
      • Spring 2018 Low Dose Cannabis Revolution
      • Summer 2018 – Anthony Bourdain issue
      • Fall 2018 – Stamping Out Sexual Harassment
    • 2017
    • 2016
    • 2015
    • 2014
    • 2013
    • 2012
    • 2011
    • 2008 Samin Nosrat
  • SHOP

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

October 17, 2011 by Edible San Francisco

Ryan Farr of 4505 Meats with a side of beef.

Ryan Farr of 4505 Meats with a side of beef.

This massive Flintstone 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 Ryan Farr likes 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.

Serves 2-4

INGREDIENTS

  • Print

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

    Ryan Farr of 4505 Meats with a side of beef.

    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...

    • Author: Ryan Farr
    • Prep Time: 1 hour
    • Cook Time: 1 hour 30 minutes
    • Total Time: 2 hours 30 minutes
    • Category: Main course
    • Method: Roasting
    • Cuisine: California

    Ingredients

    Scale
    • 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

    Instructions

    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.

    Nutrition

    • Serving Size: 4

    Keywords: rib eye beef

    Did you make this recipe?

    Tag @ediblesf on Instagram and hashtag it #ediblesf

 

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

 

Filed Under: 2011, Beef, Meats, Recipes, SF Chefs

Previous Post: « Giulietta Carrelli of Trouble Coffee
Next Post: Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds »

Primary Sidebar

EAT. DRINK. THINK. Edible SF’s artfully curated newsletter of Bay Area (and beyond) food news + recipes and social ephemera.

LATEST ISSUE

Edible SF Winter 2020 cover

guss community market

California Farmers markets

where to find ediblesf

Footer

Instagram

Instagram has returned invalid data.

23,000+ fans follow us on Instagram!

Edible San Francisco celebrates what feeds us in the SF Bay Area. We connect people to their food—where it comes from, how it’s produced, and who makes it. Our readers are enthusiastic home cooks, top chefs, farmers and other food producers, butchers and bakers, distillers and vintners—everyone who is leading the way in how we eat and drink today. We combine fresh, seasonal, modern recipes with compelling storytelling, all created by incredibly talented writers, photographers, and illustrators from the Bay Area.

Edible San Francisco
236 West Portal Avenue #191
SF CA 94116
415-322-3615

ADVERTISE

CONTACT US

ABOUT US

PRIVACY POLICY

Copyright © 2021 · Edible San Francisco & Edible Communities