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 ¼ to 2 ¾ hours for rare (140 degrees), 2 ½ to 3 hours for medium (160 degrees). 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.

This recipe yields about 12 servings.

Wine Recommendation: A Pinot Noir will highlight the lovely texture of the prime rib and accommodate the gin in the cream sauce.

Beer Recommendation: A deep porter with a nose of coffee and hazelnuts makes a warm and welcome companion to this dish.

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