Place oven rack in middle position and preheat to 500 degrees F. With a sharp paring knife, pierce the roast over the entire surface and insert 10 cloves of garlic (20 half pieces) to a depth of 1-2 inches. Place a wire rack in a roasting pan. Salt and pepper the roast, place on the rack and put in the oven. Roast at 500 degrees F for 15 minutes; reduce to 325 degrees F; continue cooking for 18 minutes per pound, about 2 hours for a 7 pound roast, or until internal temperature is 130 degrees F for medium-rare. While the roast is cooking, toss the remaining garlic with the olive oil, wrap in foil and place in the oven during the last 45 minutes of roasting.
Remove the roast from the oven; cover with foil and let rest for 30minutes. Remove as much fat as possible from the roasting pan. Place the pan on the stove over a medium-high heat; then deglaze with the Cabernet Sauvignon, being sure to scrape up all of the browned bits from the bottom of the pan. Add the shallots, thyme, and roasted garlic, reduce heat to medium and continue to simmer until slightly reduced and thickened. Just before serving, finish the sauce with the butter and season with salt and pepper.
Serve with:
Smashed Potatoes with Parmigiano-Reggiano and Garlic
Balsamic Glazed Pearl Onions
Per serving: 1259 Calories (kcal); 104g Total Fat; (43g Sat, 45g Mono, 4g Poly); 67g Protein; 5g Carbohydrate; 286mg Cholesterol; 323mg Sodium. Food Exchanges: 0 Grain (Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates
