Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus

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2 tablespoons finely chopped garlic

2 tablespoons finely chopped shallots

Salt

Freshly ground black pepper

1 cup canola oil (approximately)

1 (5 pound) beef rib roast, with bones

1/4 cup butter

1 small onion finely chopped

1/4 cup all-purpose flour

1/2 cup red wine

2 cups veal stock

3 pounds potatoes with skin on, cut into quarters

2 tablespoons salt

1 tablespoon freshly ground black pepper

2 tablespoons chopped fresh thyme leaves

2 tablespoons chopped fresh rosemary leaves

2 bunches asparagus, tough ends removed