Preheat oven to 350 degrees F (if making immediately)
Using a mini processor add garlic and shallots. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
Prepare yourself a working surface. Arrange roast with the bone side down. First start by making 4-6 shallow slits through the fat on each side of the roast.
Take the herb paste and start by inserting some into the slits then rub over the remainder over the entire roast.
Take a roasting pan and stand the bone sides facing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead) Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
Position rack in bottom third of oven in your preheated oven.
Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 10 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
Transfer roast, to platter; reserve roasting pan with juices for sauce.
Cut between ribs into chops.
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