Ancho and Kaffir Beef Flintstone Chop

This massive chop is made up of the bone-in rib eye with the short rib still attached. Some people 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 a