1: Tie the rib roast into a compact cylinder with butcher’s string, slipping the herbs under the string. Season generously on all sides with salt and pepper. Set up your grill for direct grilling and (preferably) build a wood fire. Heat to medium.

2: Grill the meat (suspended over the fire or on a grate position high above it), turning frequently, until it is seared on the outside and reaches an internal temperature of 90 to 100 degrees. This will take 3 to 4 hours.

3: Meanwhile, prepare the chimichurri. Transfer to a serving bowl and cover.

4: Prepare the salsa criolla. Transfer to a serving bowl and cover.

5: When the meat is very rare (100 degrees internal temperature), slice it crosswise into 1-inch slices. Season each on both sides with salt and pepper.

6: Heat a plancha directly over a hot fire. Lightly oil it with olive oil and arrange the steaks on the plancha. Grill until crusty and browned on the outside (but still rare inside), 1 to 2 minutes per side. Douse with bourbon and set it on fire with a long match.

7: Serve the steaks sizzling hot with the chimichurri and salsa criolla on the side.