Janet McCracken's Rib Roast with Tapenade

Place roast on top.

Season meat with salt and pepper, then rub tapenade all over roast. (If fat cap is thicker than 1/4", cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1" of bones; your butcher can do this for you.

Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat.

This will help seasoning penetrate the meat.

Lay fat back over meat.).

Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure.

Wrap tightly with excess plastic wrap and chill overnight.

Let roast stand at room temperature for 1 hour before cooking.

Preheat oven to 425°F.

Unwrap roast; set on a rack inside a deep roasting pan.

Pour 2 cups water into bottom of pan.

Roast meat until deep brown, about 40 minutes.

Reduce heat to 325°F and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 120°F for medium-rare (temperature will climb to 125°F after removed from oven), about 1 1/2 hours longer.

Transfer rack with roast to a cutting board; let rest for at least 30 minutes.

Meanwhile, pour off fat from roasting pan; discard fat.

Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan.

Transfer liquid to a medium skillet and bring to a boil over medium-high heat.

Reduce heat and simmer until wine is reduced to 1/4 cup, 7-8 minutes.

Add broth and thyme sprigs; cook until reduced to 3/4 cup, about 15 minutes.

Stir 1 tablespoon butter and flour in a small bowl until well blended.

Whisk half of butter mixture into pan sauce.

Return to a simmer and season to taste with salt and pepper.

Sauce should be thick enough to coat a spoon but still runny.

Whisk in remaining butter mixture to thicken more, if desired.

Whisk in remaining 1 tablespoon butter.

Carve roast.

Serve sauce alongside.