Herb-Seasoned Rib Roast with Red Wine Pan Sauce

Ingredients

• 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
• Salt
• 2 tablespoons steak seasoning blend
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves
• 1/4 cup finely chopped red onion
• 3/4 cup dry red wine
• 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour