Janet McCracken's Rib Roast with Tapenade

Ingredients

• 1 fillet anchovy packed in oil, drained
• 10 servings pepper black freshly ground
• 2 tablespoons capers drained
• 1 cup wine dry red (such as Merlot)
• 1 tablespoon flour all-purpose
• 1 tablespoon rosemary leaves fresh chopped
• 3  garlic clove chopped
• 1.5 tablespoons kosher salt plus more
• 2 cups beef broth reduced-sodium
• 1 cup oil-cured olives black pitted (such as Kalamata)
• 1 cup oil-cured olives green pitted (such as Picholine)
• 0.3 cup olive oil extra virgin extra-virgin
• 11 pounds prime rib roast thick fat trimmed
• 2 sprigs thyme leaves 
• 2 tablespoons butter unsalted divided room temperature ()

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

1. Pulse all ingredients in a foodprocessor until a coarse purée forms.DO AHEAD: Tapenade can be made 1 weekahead.
2. Place in a small bowl. Cover; chill.
3. Line a rimmed bakingsheet with plastic wrap, leaving a longoverhang on both ends.
4. Place roast on top.Season meat with salt and pepper, thenrub tapenade all over roast. (If fat cap isthicker than 1/4", cut in between fat and meat,starting on side of fat farthest from bonesand continuing to within about 1" of bones;your butcher can do this for you. Peel backlayer of fat, leaving attached; season meatand spread some of tapenade under fat.This will help seasoning penetrate the meat.
5. Lay fat back over meat.)
6. Tie 2 pieces of kitchen twine crosswiseand 2 pieces lengthwise around roast tosecure. Wrap tightly with excess plasticwrap and chill overnight.
7. Let roast stand atroom temperature for 1 hour before cooking.
8. Preheat oven to 425°F. Unwrap roast; seton a rack inside a deep roasting pan.
9. Pour2 cups water into bottom of pan. Roast meatuntil deep brown, about 40 minutes. Reduceheat to 325°F and continue to roast until aninstant-read thermometer inserted intothe thickest part of meat registers 120°F formedium-rare (temperature will climb to 125°Fafter removed from oven), about 1 1/2 hourslonger.
10. Transfer rack with roast to a cuttingboard; let rest for at least 30 minutes.
11. Meanwhile, pour off fat from roastingpan; discard fat.
12. Add wine to pan, set overmedium heat, and cook, stirring to dissolveany browned bits from bottom of pan.
13. Transfer liquid to a medium skillet and bringto a boil over medium-high heat. Reduceheat and simmer until wine is reduced to1/4 cup, 7-8 minutes.
14. Add broth and thymesprigs; cook until reduced to 3/4 cup, about15 minutes.
15. Stir 1 tablespoon butter and flour in a smallbowl until well blended.
16. Whisk half of buttermixture into pan sauce. Return to a simmerand season to taste with salt and pepper.Sauce should be thick enough to coat aspoon but still runny.
17. Whisk in remainingbutter mixture to thicken more, if desired.
18. Whisk in remaining 1 tablespoon butter.
19. Carve roast.
20. Serve sauce alongside.