Beef Rib Roast with Red Wine Cherry Sauce

Ingredients

• 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• 1/4 cup plus 2 tablespoons minced shallots, divided
• 2 tablespoons plus 1 teaspoon minced fresh thyme
• 1-1/8 teaspoons coarse grind black pepper, divided
• 1 tablespoon unsalted butter
• 1 cup reduced-sodium beef broth, divided
• 1 cup dry red wine
• 1/2 cup dried cherries or cranberries
• 2 teaspoons cornstarch