Mix red wine, Worcestershire, 1 sprig of rosemary and thyme, and sliced garlic cloves.
Place rib roast into vacuum bag, along with 1/2 cup of marinade, into bag. Place in FoodSaver and press to vacuum and seal. Set aside and let sit for 30 minutes to bring roast to room temperature and marinade.
COOKING
Preheat oven to 450F. Place rib roast on a roasting pan with rack. Drop oven temperature to 325F and place rib roast in the oven. Cook for 90 minutes for or until internal temperature is 140F. Take rib roast out and let sit for 15 minutes. Cut into about 3/4 inch thick slices and serve.
Notes
If you plan to vacuum marinade longer than 30 minutes, place rib roast in refrigerator, bringing out 30 minutes before cooking to bring to room temperature.