One 4 rib standing rib roast of about 4 to 5 # 2 T extra virgin olive oil 1 T dried thyme or 2 T fresh thyme leaves, finely chopped 3 T minced garlic or 6 cloves of fresh garlic, finely chopped 1 t kosher or sea salt 2 t freshly ground black pepper 1 pinch red pepper flakes The Basting Sauce: 2 T unsalted butter ½ medium yellow onion, coarsley chopped ½ t kosher or sea salt 2+ C ruby port wine 1+ C low salt beef broth 3/8+ C fig jam 3-4 of 4 inch fresh thyme stalks, bundled and tied with string ½ t freshly ground black pepper