<http://schema.org/recipeInstructions>
" Place oven rack in lowest position. Heat oven to 350\u00B0F. Place roast, fat-side up, directly in a roasting pan. Mix rosemary, salt  and pepper; rub over rounded surface. Cut 1/2-inch-deep slits 1 inch  apart in fatty surface. Push a garlic sliver into each slit. Place onion  halves cut-side down around meat. Roast 2 hours or until a meat thermometer inserted in center of meat registers 130\u00B0F for medium-rare; 155\u00B0F for medium. Remove roast to carving board, cover loosely with foil and let rest  about 20 minutes (temperature will rise about 5\u00B0 to 140\u00B0F for rare and  160\u00B0F for medium). Meanwhile pour off fat in pan and remove dry  onion skins, leaving tender part. Place pan over medium heat, add wine  and scrape bottom, loosening any brown bits. (Liquid will darken and  thicken slightly.) Put flour in a bowl. Whisk in water to make a paste.  Whisk into pan liquid and stir until thickened. Gradually stir in broth.  Bring to a boil, whisking occasionally. Boil 5 minutes until thickened.  Pour into a blender, scraping pan. Blend on low speed 15 seconds to  mince onions. Keep warm until ready"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9282/standing-rib-roast-onion-gravy-recipe-120571/>