The last set of rib chops I chose to broil, but they ended up a little bit overcooked. This time, I had recently watched a cooking show where the chef demonstrated how to pan-sear a beef rib-eye steak then finish it in the oven. He served his with hollandaise, but I made a sauce with mushrooms and onions.

I really stuffed the pan as you can see from the photo above, but it didn't seem to affect the process. I did get the pan very hot before I put the meat in, and used a generous amount of olive oil so it would brown quickly. When it was browned on both sides, I drained the extra fat from the pan before putting it in the oven.

The oven had been preheating at 375F. Per the cooking-show example, I topped the meat with fresh herbs, pats of butter, and garlic cloves before sticking it in the oven. I totally guessed at the amount of time needed, and figured 10 minutes ought to do it-- I was right, the meat was cooked perfectly.

Here's the finished meal. It was delicious. I will use the pan-sear & oven-finish method for future rib chops-- it wound up being far easier for me to perfect than the broiling.