8 pounds beef ribs (from prime rib of beef), about 2 racks
1/4 cup virgin olive oil, about
1 cup Dijon mustard
2 1/2 cups plain bread crumbs
10 ounces veal or beef stock
1/2 cup Madeira
1/2 teaspoon cornstarch
1/2 teaspoon water
2 tablespoons butter
Lightly season bones with salt and pepper. Place bones on baking sheet and roast at 325 degrees 1 1/2 hours. After bones have cooked, allow to cool until easy to handle, about 15 minutes.
Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Separate bones into rib sections and lightly coat with mustard mixture. Dredge each piece in bread crumbs and place on baking sheet. Sprinkle bones lightly with more olive oil. Bake at 375 degrees until golden brown.
Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Makes 6 to 8 servings.Copyright © 2015, Los Angeles Times