Chef Severs

Chef Severs

Chef Tom Severs, Collin College culinary arts professor, says winter season prime rib dinner is sure to please. However, he also warns people to be cautious of retail tricks and misleading merchandising practices.

“The name prime rib of beef does not automatically mean you’re getting the highest, most desirable cut of meat,” Severs explains. “It’s a term or phrase used in the foodservice industry given to a rib roast of any federal grade.”

Severs notes the grade of beef normally sold in the grocery store is USDA Select, the lowest grade in the foodservice industry.

“It is in no way comparable to the USDA Prime, the highest grade,” Severs said. “While USDA Prime may command the most when it comes to cost, the flavor and tenderness cannot be matched by any other grade.”

For the assurance of a true USDA Prime cut created to individual specification in the Collin County area, Severs recommends Hirsch’s Specialty Meats and Sausages in Plano, 1301 W. Parker.


Severs’ Prime Rib Dinner:

Prime Rib of Beef au jus

Creamed Horseradish Sauce

Steamed Broccolini

Carolina Red Rice

Roast Rib of Beef au Jus

Yield :

2.5 boneless, trimmed meat portions

portion size: 6 ½ oz  (175 g) , 1 ½ oz  (50 ml ) Jus


8 oz                             Onion

4 oz                             Carrot

4 oz                             Celery

2 qt                              Brown stock /beef broth

To taste                       Salt and pepper

Per serving: Calories 810; Protein 52 g; Fat 65 g (74% cal.);

Cholesterol 180 mg Carbohydrates, 0 g Fiber, 0 g Sodium 150 mg


Roast rib-eye roll, top round, sirloin or strip loin

These cuts may be roasted by the same procedure. Roast them on a rack.

Roast beef with gravy

Roast the desired cut of beef according to the basic recipe.

Prepare gravy according to the following recipe:

1. Place the meat fat side up in a roasting pan.

2. Insert a meat thermometer so the bulb is in the center of the meat, not

touching bone or fat.

3. Place meat in a preheated 300 degree (F) oven. Roast until rare or

medium done, as desired, allowing for carryover cooking.

Thermometer readings:

Rare: 120°F (49°C)

Medium: 130°F (54°C)

Roasting time will be at least 3–4 hours.

(Outer slices will be cooked more than center.)

4. Remove the meat from the pan and let stand in a warm place 30 minutes before carving.

5. Drain off all but 3–4 oz (100 g) of the fat from the roasting pan. Be

careful to retain any juices in the pan. Add the mirepoix to the pan.

6. Set the pan over high heat and cook until mirepoix is brown and

moisture has evaporated, leaving only fat, mirepoix, and browned drippings.

7. Pour off any excess fat.

8. Pour about 1 pt (500 ml) stock into the roasting pan to deglaze it. Stir

over heat until brown drippings are dissolved.

9. Pour the deglazing liquid and mirepoix into a saucepot with the

remaining stock. Simmer until mirepoix is soft and liquid is reduced by

about one-third.

10. Strain through a china cap lined with cheesecloth into a bain-marie.

Skim fat carefully. Season to taste with salt and pepper.

11. For service, stand the roast on its widest end. Cut down beside the

bones to free the meat, and slice the meat across the grain.

12. Serve each portion with 1 ½ oz (50 ml) jus.

Creamed Horseradish Sauce

Yield: 17 oz

4 oz                                         Horseradish prepared

9 oz                                         Cream cheese

5 oz                                         Sour cream

½ tsp                                       Worcestershire

To taste                                   Salt and pepper

Cream cheese with mixer until light, add all ingredients and blend well.

This sauce can be made 24 hours in advance and held in the refrigerator.

Himalayan Red Rice

Yield: 6-8 servings

2 cups                                      Red Rice

1 oz                                         Shallot, chopped

2 cloves                                   Garlic, chopped

2 Tblsp                                    Olive Oil

4.5 cups                                   Chicken or vegetable stock

1 tsp                                        Fresh thyme

To taste                                   Salt and pepper

Heat oil and shallots. Cook over medium heat until fragrant. Add the rice and cook for 2-3 minutes.

Add the stock, seasonings and bring to a boil. Cover and reduce heat and cook for 35-45 minutes until rice is tender.

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