David Burke's Roasted Spice-Crusted Ribs with Mushroom Stew, Popovers & Horseradish-Mustard Mousse

3 tablespoonsground cumin
3 tablespoonscoarsely ground black pepper, plus more if needed
3 tablespoonscayenne pepper
One 5 poundprime beef rib roast, trimmed of excess fat
kosher salt
4 tablespoonsunsalted butter
1onion, finely diced
1carrot, finely diced
1 stalkcelery, finely diced
2 poundsbutton, shiitake or Portobello mushrooms or a mixture of the three, wiped clean with stems removed and sliced
1/4 cupMadeira or brandy
2 tablespoonsall-purpose flour
2 cupsboiling chicken stock
1 tablespoonunsalted butter, softened, plus 1 tablespoon more, melted
3 largeeggs
1 1/4 cupsmilk
1 tablespoonminced mixed fresh herbs
1 cupall-purpose flour
1/2 teaspoonkosher salt
Horseradish-Mustard Mousse:
2 cupscrème fraîche (See KITCHEN NOTE)
2 tablespoonsbottled horseradish, well drained
1 tablespoonDijon mustard
1 1/2 teaspoonskosher salt
1/4 teaspoonfreshly ground black pepper

Equipment List

Mixing Bowls
Carving Set
Roasting Pans


Preheat the oven to 425 F.

Combine the cumin, black pepper and cayenne pepper in a small bowl. Generously coat the entire outside of the roast with the spice mixture and salt the meat generously. Transfer the seasoned roast to a wire rack in a roasting pan and roast until an instant read thermometer inserted into the center reads 120 F, 60 to 75 minutes. Remove the roast from the oven and let it rest for at least 15 minutes before carving.

Increase the temperature to 500 F.

Melt the butter in a large, shallow saucepan over medium heat. Add the onion, carrot and celery and sauté until the onion is translucent, about 6 minutes. Stir in the mushrooms and sauté for an additional 5 minutes. Add the Madeira and stir to deglaze the pan. Increase the heat to high and cook until there is about 1 tablespoon of liquid left in the pan, 1 to 2 minutes.

Using a wooden spoon, vigorously stir in the flour, making sure that no lumps form. Cook the mixture, stirring constantly, for 1 to 2 minutes. Stir in the boiling chicken stock and bring to a simmer. Season to taste with salt and pepper. Lower the heat and simmer until the flavors are nicely blended and the sauce is thick, 8 to 10 minutes. Remove from the heat and cover with aluminum foil to keep warm until ready to serve.

Prepare the popovers:

Preheat the oven to 450 F.

Using the softened butter, generously coat six 6-ounce ramekins or large muffin cups. Set aside.

Combine the eggs, milk, melted butter and herbs in a medium mixing bowl and whisk together to blend.

Combine the flour and salt in a separate bowl. Pour the egg mixture over the flour mixture and, using a wooden spoon, mix together until well blended. Fill the prepared ramekins or muffin cups three-quarters full. Place the filled ramekins on a baking sheet bake for 15 minutes. Lower the oven temperature to 350 F and continue to bake until the popovers are golden brown and beautifully puffed, 15 to 20 minutes. Remove them from the oven and serve warm.

Horseradish-Mustard Mousse

Place the crème fraiche in a chilled, stainless steel mixing bowl and whisk vigorously until soft peaks form. Whisk in the horseradish, mustard, salt and pepper to taste and continue whisking until the mousse is slightly firm. Season to taste with salt and pepper if needed. Cover with plastic wrap and refrigerate until serving time.

Carve the roast into serving pieces. Place a portion of the roast at the bottom of each of six dinner plates. Cut a hole in the top of each popover and place one at the top of each plate. Fill each popover with some of the mushroom stew. Spoon the horseradish-mustard mousse on top of the meat and serve immediately.

Serves 6.

Crème fraiche is a thick, slightly soured cream. It is available at specialty food and grocery stores. To make your own, gently heat 1 cup heavy whipping cream to no more than 85 degrees and stir in 1 tablespoon buttermilk. Leave the mixture in a warm place, covered, for 24 hours. The mixture is ready when it is thickened to the consistency of sour cream. Stir and refrigerate for 24 hours before using.

Adapted from Chef David Burke, davidburke & donatella, New York City, David Burke's Primehouse, Chicago

Page 1