Leyna Nguyen, Global Cuisines’ Gary Arabia Cook Up Thanksgiving Stuffing, Prime Rib!
STUDIO CITY (KCAL9) — Global Cuisine’s Gary Arabia joined Leyna Nguyen on KCAL9 Tuesday to show viewers how to make stuffing and prime rib!
14 LBS BONELESS PRIME RIB TRUSSED BY BUTCHER INSTRUCTIONS
1 whole garlic (15 cloves)
3 Tbsp of Olive Oil
3 Tbsp of Fresh Rosemary
3 Tbsp of Freshly Crushed Black Pepper
3 Tbsp of Kosher Salt
Rub the olive oil over the entire prime rib
Make 12 slits on the exterior of the prime rip
Place a cloves in each slit
Add Garlic Salt, Pepper and Rosemary into each slit
Season the outside of the entire prime rib with the Olive Oil, Salt, Pepper, and Rosemary
Sear the prime rib on all sides in large pan and set aside for 10 minutes.
Place seared prime rib on a baking sheet in a pre-heated oven at 325 degrees F for 2.5 hours. Rotate the prime rib around (do not flip over) at half way point.
Check temperature of prime rib using meat thermometer. When it reaches 120 degrees (rare in the center of the prime rib) then prime rib is done. The ends of the prime rib will be medium while the center will be rare to medium rare.
Take prime rib out of oven and allow to rest for 20 minutes. This will help the meat and juices to settle. Place foil over the prime rib to maintain heat. Do not seal or wrap tightly as the prime rib will continue to cook this way.
Garnish plated prime rib with fresh rosemary and roasted garlic cloves.
ROASTED WHOLE GARLIC CLOVES
6 Whole Garlic Cloves
2 Tbsp Extra Virgin Olive Oil
Place whole garlic cloves in mixing bowl.
Coat with olive oil
Wrap whole clove loosely in foil.
Place in oven with prime rib.
Remove when prime rib is done and use for partial garnish around plate.
1 cup of Horseradish
1 Tbsp of Lemon Juice from one lemon
1 tsp of Fresh Chopped Rosemary
1 tsp of Fresh Crushed Black Pepper
4 Tbsp of Sour Cream
Combine all ingredients in mixing bowl. Whisk ingredients for 3 minutes or until thoroughly combined. Keep refrigerated.
“JERRY’S STUFFING” INSTRUCTIONS
4 Loaves of day old White Bread
2 lbs of Unsalted Butter
4 cups of small diced Mushrooms
4 cups of small diced Celery
4 cups of small diced Onion
1 cup Walnuts
2 cups of Chicken Stock
Melt butter in pan.
Tear the bread by hand into two-inch pieces and place the pieces in a large mixing bowl.
Add half of the melted butter
Add the mushrooms, celery, onions, and walnuts
Add the garlic salt and black pepper
Stir and mix all together using hands to squeeze bread through fingers to create soft texture.
Add chicken stock and remaining half of butter.
Continue to mix with hands until the texture is not too soft or two wet.
Place it in the preheated oven at 325 degrees F for 40 mins covered with foil.