1. Preheat oven to 375°F. Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary.
2. Place roast, fat side up, in shallow roasting pan. Roast for 1-1/2 hr. (20 min. per lb.), or until internal temperature reaches 145°F.
3. Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 c., about 10 min. (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.
4. Remove roast from oven and let rest 10 min. Cut between rib bones. Serve sauce at the table.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com
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