12 dried chiles de arbol
12 serrano peppers, stemmed and seeded
12 cloves garlic
3/4 cup extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
One 5- to 6-pound first-cut standing rib roast, trimmed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Make sure that the butcher leaves the bones on this roast; they keep the meat succulent while it cooks.
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