2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon rosemary leaves, roughly chopped
2 teaspoons freshly ground black pepper, plus more for seasoning
1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds)
8 to 12 pieces prosciutto
15 fresh figs, halved
8 shallots, peeled
1 tablespoon red wine vinegar
2 tablespoons honey
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