Prime Rib of Beef with Juniper Cream Sauce

Juniper berries add an irresistible accent to this classic roast. Find them in your grocer’s spice rack or in specialty gourmet shops.

For the prime rib:

 For the cream sauce:

To prepare the prime rib: In a small bowl combine ground coffee, salt, and pepper. Rub mixture on beef roast, pressing into the surface. Brush lightly with oil.

Place roast in center of cooking grate. Grill 2-1/4 to 2-3/4 hours for rare (140°F/60°C), 2-1/2 to 3 hours for medium (160 ° F/71 ° C). Remove from grill and let roast rest 10 minutes before carving. Make cream sauce in last half-hour of roast cooking time.

To make the cream sauce: In a medium saucepan melt butter. Add mushrooms and shallots; cook over medium heat 5 minutes or until tender. Add gravy, wine, and juniper berry sachet. Simmer over medium heat until liquid is reduced by half. Season with salt and pepper to taste.

Meanwhile, in a small mixing bowl, with mixer at medium speed, beat heavy cream until stiff peaks form.

Strain reduced sauce; return to saucepan. Stir in red currant jelly and cook over low heat until jelly is dissolved. Stir in gin. Remove from heat. Gently fold in whipped cream. Add salt and pepper to taste.

To serve, place a little cream sauce on a plate; top with a slice of beef roast.

Makes about 12 servings.