David Burke's Roasted Spice-Crusted Ribs with Mushroom Stew, Popovers & Horseradish-Mustard Mousse
INGREDIENTS
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Ribs:
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3 tablespoons ground cumin
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3 tablespoons coarsely ground black pepper, plus more if needed
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3 tablespoons cayenne pepper
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One 5 pound prime beef rib roast, trimmed of excess fat
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kosher salt
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4 tablespoons unsalted butter
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1 onion, finely diced
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1 carrot, finely diced
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1 stalk celery, finely diced
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2 pounds button, shiitake or Portobello mushrooms or a mixture of the three, wiped clean with stems removed and sliced
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1/4 cup Madeira or brandy
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2 tablespoons all-purpose flour
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2 cups boiling chicken stock
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Popovers:
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1 tablespoon unsalted butter, softened, plus 1 tablespoon more, melted
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3 large eggs
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1 1/4 cups milk
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1 tablespoon minced mixed fresh herbs
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1 cup all-purpose flour
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1/2 teaspoon kosher salt
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Horseradish-Mustard Mousse:
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2 cups crème fraîche (See KITCHEN NOTE)
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2 tablespoons bottled horseradish, well drained
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1 tablespoon Dijon mustard
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1 1/1/4 teaspoon freshly ground black pepper
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2 teaspoons kosher salt
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