Liberally salt the rib roast the night before. Place in the refrigerator uncovered.

The next day, preheat oven to 250 degrees.

In a small mixing bowl, combine the olive oil, pepper, thyme, 10 cloves of garlic, and 1 Tbsp of salt. Mix well.

Generously apply to all sides of the roast, especially on the top.

Place the roast on a rack in a roasting pan, and put it in the oven.

Roast until the internal temperature reaches 130 degrees (for a medium rare plus).

Take the roast out of the oven and turn the oven to 500 degrees.

While the roast is resting, pour wine and broth in a small sauce pan. Boil until it has reduced by about half.

In another small sauce pan, melt butter over low-medium heat.

Add the garlic and cook for 1-2 minutes.

Add the flour to the butter and whisk until well blended.

Add the reduced wine/broth liquid to the butter/flour mixture.

Whisk so that it is blended and a little bit bubbly and thick. Taste and add salt/pepper as needed.

Once the oven reaches 500 degrees, place the roast in the oven for 8-10 minutes.

Remove from the oven and let it rest for 20 minutes before carving.