Bison Rib Roast with Roasted Shallots (Entree)

9 lb BFB Rib Roast
1 c red wine
2 T coarsely ground black pepper
2 T coarse sea salt
2 t thyme
12 large shallots
2 T olive oil
^1/2 c heavy whipping cream

In a large bowl or plastic bag, marinate roast with wine and half the pepper, salt and thyme for several hours or overnight. Preheat oven to 425 degrees. Place bison roast on a rack in a roasting pan and coat completely with remaining spices (reserving the marinade). Peel shallots, cut in half and toss with olive oil. Place around meat. Roast for 30 minutes, then reduce heat to 375 degrees. Continue to cook for 12-14 minutes per pound until internal temperature reaches 130 degrees. Remove shallots and tent with foil and let stand for 15-20 minutes. Use roasting pan to add reserved marinade. Stir well and add cream, reducing until thickened.