Rub roast all over with Worcestershire sauce and seasonings.
Place bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare, about 4-1/2 hours.
Remove from oven, cover loosely with foil and let stand for 15 minutes before carving. Drain off the fat from the drippings; make the Berry Wine Sauce in the pan.

Berry Wine Sauce

Heat pan drippings in roasting pan over medium-high heat. Stir in 1/4 cup (50 mL) diced shallot or onion and 1 minced clove garlic; cook, stirring, until softened. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine. Cook, stirring up any browned bits from bottom of pan until mixture reduces to about 1 cup (250 mL) Gradually stir in a mixture of 1 tbsp (15 mL) EACH cornstarch and cold water (combined); bring to boil and stir until thickened. Stir in ½ cup (125 cup) cranberry sauce and heat through. Add a splash of whipping cream if desired. Makes about 1-1/4 cups (300 mL).