Adapated from The Blackberry Farm Cookbook, Sam Beall, New York, 2009.

1 (5 – 6 pound) local, first cut standing rib roast (about 3 ribs), chine bone removed and tied to the bottom of the roast, all but a thin layer of fat removed
2 t. French sea salt
1 t. freshly ground black pepper
Chili Paste (see below)

Remove roast from refrigerator and let sit at room temperature for 45 minutes. Meanwhile, prepare a grill using natural charcoal. When the coals are very hot, push them to one side of the grill to create a hot zone for direct grilling and a cooler zone for indirect grilling. Sprinkle roast with salt and pepper. Using the hot zone of the grill, sear meat on the bone side for 1 – 2 minutes, until well browned. Then turn the meat with tongs and sear the narrow sides of the roast for 1 – 2 minutes on each side. Finally, sear the meaty side for about 3 minutes. Move roast to the cooler zone of the grill and place it bone side down. Brush meat with a generous layer of Chili Paste. Reserve 1/4 cup to use before serving. Close the lid and grill for 1 hour 30 minutes to 1 hour 45 minutes, until a meat thermometer inserted into the thickest part of the meat (but not touching the bone), registers 125 degrees for rare or about 130 degrees for medium rare. Transfer roast to a cutting board, and brush with more Chili Paste. Let meat rest for 30 minutes before carving. Serve with any remaining Chili Paste on the side. Serves 8.

Chili Paste

12 dried chiles de árbol
12 serrano peppers, stemmed and seeded
12 garlic cloves
3/4 c. extra virgin olive oil, divided
2 t. ground coriander
2 t. ground cumin

Place chiles in a small bowl. Cover with hot tap water and let sit for about 30 minutes, until pliable and leathery. Drain chiles, remove and discard the stems and seeds. Place in a small saucepan along with serranos, garlic and half the extra virgin olive oil. Bring chili mixture just to a simmer over medium heat; reduce heat to low and let cook for about 20 minutes, until garlic is soft. Transfer chili mixture to a food processor, add coriander and cumin and pulse until pureed. Drizzle in remaining extra virgin olive oil and pulse until forming a loose paste. Transfer to a small bowl and set aside to cool. Use within 2 hours, or cover and refrigerate for up to 1 day.