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

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

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

Mixing Bowls
Carving Set
Saucepan
Roasting Pans
Whisks

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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

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

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.

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

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

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


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.

KITCHEN NOTE:

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

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

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