Janet McCrackens Rib Roast with Tapenade

Ingredients

• 1 cup brine-cured pitted black olives (such as Kalamata)
• 1 cup brine-cured pitted green olives (such as Picholine)
• 1 /4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh thyme
• 2 tablespoons drained capers
• 1 tablespoon chopped fresh rosemary
• 3 garlic cloves, chopped
• 1 anchovy fillet packed in oil, drained
• 1 four-bone standing beef rib-eye roast (about 11 pound), chine bone removed, fat trimmed to 1/4 inches-1/2 inches thick
• 1 1/2 tablespoons kosher salt plus more
• Freshly ground black pepper
• 1 cup dry red wine (such as Merlot)
• 2 cups reduced-sodium chicken or beef broth
• 2 sprigs thyme
• 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
• 1 tablespoon all-purpose flour

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