8 to 10 lb beef rib roast 4-rib, fat trimmed
1/3 cup espresso-ground dark-roast coffee beans
3 tbsp light or dark brown sugar
2 tbsp bourbon (See Note 1)
1 tbsp kosher salt divided
1 tsp coarsely ground pepper
1/4 tsp red pepper flakes
8 shallots (1/2 pound medium-sized shallots, unpeeled, tops trimmed)
Coffee Cream Gravy:
1/2 cup beef broth
1/2 cup whipping cream
1 tablespoon bourbon
1 teaspoon espresso-ground dark-roast coffee beans
Kosher salt to taste
Rub for Rib Roast (2 Days Ahead of Eating): Pat the meat dry with paper towels. Blend coffee, brown sugar, bourbon, 2 teaspoons salt, and the peppers. Rub all over and into meaty parts of roast. Set bone side down on a rimmed baking sheet and chill, uncovered, at least 1 and up to 2 days. Roasting: Preheat oven to 450°F. Sprinkle all over with remaining 1 teaspoon of salt. Place shallots beneath V-shaped rack in a roasting pan. Set roast, bone side down, on rack. Roast for 30 minutes, then reduce temperature to 350°F and roast another 30 minutes. Remove shallots with tongs and let cool. Keep roasting beef until an instant-read thermometer inserted into center of thickest part reaches 125° -130°F for medium-rare, 1 to 1 3/4 hours longer. Lift to a cutting board and let rest 30 to 40 minutes, loosely tented with foil. Gravy: Squeeze soft insides of roasted shallots into a blender. Add broth, cream, bourbon, and coffee and whirl until smooth. Set roasting pan on stovetop and pour gravy into pan. Cook over medium-high heat, scraping up browned bits, until gravy thickens slightly and turns a nutty brown, 2 to 3 minutes. Season with salt and strain into a serving bowl.
Slice rib roast meat 1/3 to 1/2 inches thick and cut between bones. Serve with gravy.