Sterling Silver Prime Rib with Sauted Veggies at Splasher's Grill Recipe Video


Preparation Time20 MinCooking Time4 Hr 10 Min
Ready In4 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings12


 Prime rib6 Pound
 Kosher salt1⁄4 Cup (4 tbs)
 Ground pepper1⁄4 Cup (4 tbs)
 Granulated garlic1⁄4 Cup (4 tbs)
 Rosemary1 Tablespoon
For the sauted vegetable
 Vegetable medley1 Cup (16 tbs) (broccoli and zucchini)
 Ground pepper1 Teaspoon
 Kosher salt1 Teaspoon
 White wine1 Dash
 Garlic butter1 Tablespoon

Nutrition Facts

Serving size

Calories 531 Calories from Fat 239

% Daily Value*

Total Fat 27 g40.8%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 162.8 mg

Sodium 2174.3 mg90.6%

Total Carbohydrates 4 g1.2%

Dietary Fiber 1.4 g5.6%

Sugars 0 g

Protein 66 g131.8%

Vitamin A 14.4% Vitamin C 4.7%

Calcium 7.8% Iron 17.8%

*Based on a 2000 Calorie diet


1. Preheat the oven to 250 degrees F.
2. On to the prime rib, rub kosher salt, ground pepper, granulated garlic and chopped rosemary generously pressing gently so that it adheres to the meat.

3. For the prime rib: In a large baking pan, throw the piece of meat and put it in the oven for 4 hours.
4. Take out from the oven, let it rest for a while and slice it into 14 oz or 12 oz slices. Set aside.
5. For the Sauted Veggies: In a pan, heat the garlic butter and throw in the veggies. Saute them and take care not to overcook them.
6. Season with kosher salt and ground pepper.
7. Add a dash of white wine and finish off the dish.

8. Serve the prime rib with mashed potato or rice, a skewer of pan roasted shrimp and a condiment like horseradish.