Arrange roast on broiler pan; cover ends of bones with foil. Brush meat with oil; rub with seasoning. Place a small ball of foil in center of roast to hold shape. Roast in a 325° oven until meat thermometer inserted in thickest part of roast, not touching bone or fat, registers 145° (15-18 min./lb.). Remove from pan; loosely cover with foil; let stand 15-20 min. Meanwhile, in small skillet, melt 2 tbsp. butter. Sauté apple and shallots until softened (3-5 min.); set aside. Set broiler pan over medium heat, melt remaining butter. Whisk in flour until browned (about 2 min.). Add apple cider and chicken broth whisking until thickened and boiling slightly (about 5 min.). Add brown sugar, salt, pepper and apple shallot mixture. Arrange roast on serving platter. Place paper frills on ends of each bone. Carve between bones; serve with sauce.