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:
2 tablespoons freshly ground coffee beans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 beef rib roast, 7 to 8 pounds
Olive oil for brushing roast
For the cream sauce:
3 tablespoons butter
1 cup sliced fresh mushrooms
3 tablespoons finely chopped shallots
1 quart beef gravy or brown sauce
2 cups dry white wine
10 to 20 juniper berries, tied in a cheesecloth sachet
Salt and pepper
1/2 cup heavy whipping cream
3 tablespoons red currant jelly
2 tablespoons gin
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
Place roast in centre 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.