English Rib Chop Recipe

The “English Rib Chop” refers to a cut of meat that comes from the rib section. It is known for its tenderness and rich flavor, often grilled or oven-broiled.

English Rib Chop

Makes 2 generous servings

At the butcher shop:

Ask your butcher to start with a small, 2-bone roast from the loin end of the beef rib (ribs #11 & 12). The roast should be trimmed down to a chop by removing one of the bones and all of the fat, leaving only the lean eye of the rib attached to the remaining bone. The butcher should place the chop on a block with the grain running vertically, and flatten it with the side of his cleaver to a thickness of 2 ½ inches.

Cooking technique:

The chop can be oven-broiled or grilled outdoors. To start, season as desired (coarse salt and cracked pepper are good choices).

To oven-broil:

Brown both sides of the chop in a large non-stick skillet. Transfer to a preheated oven broiler 4-5 inches from the heat source and cook, turning occasionally, for approximately 8-12 minutes per side, until your meat thermometer, inserted into the center of the chop, registers 125 degrees (for medium rare).

To grill:

Sear the chop on both sides on high heat or close to the coals. Reduce the heat to medium or raise the grate and continue cooking, turning occasionally, for approximately 8-12 minutes per side, until your meat thermometer registers 125 degrees in the center of the chop.

Carving and serving:

Allow the chop to rest for 15 minutes before carving. Slice, cutting down and away from the bone at a 45-degree angle. Make sure you are cutting against the grain of the meat (perpendicular) and not with the grain, as this will radically change the texture of the meat. Carve the chop into 6 slices, leaving the final slice attached to the bone.

Top the chop with a béarnaise or choron sauce and serve with seasonal vegetables.

NOTE:
Most of us know that meat should rest after cooking so the juices can redistribute for added tenderness. But letting meat come to room temperature and patting it dry just before cooking is equally vital. Doing so ensures that the meat sears evenly and then continues to cook evenly.