Salt-And-Pepper-Crusted Prime Rib With Sage Jus

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One 14-pound prime rib bone-in roast, tied

Kosher salt and freshly ground pepper

20 large sage sprigs

20 large thyme sprigs

8 bay leaves

8 shallots, peeled and halved

1 head garlic, cloves crushed, plus 4 cloves thinly sliced

2 cups water

1 onion, thinly sliced

3 tablespoons freshly cracked black peppercorns

1 cup dry red wine

5 cups beef stock or low-sodium broth

2 tablespoons all-purpose flour

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