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