Sterling Silver Prime Rib with Sauted Veggies at Splasher's Grill Recipe Video
Summary
Ingredients
| Prime rib | 6 Pound | |
| Kosher salt | 1⁄4 Cup (4 tbs) | |
| Ground pepper | 1⁄4 Cup (4 tbs) | |
| Granulated garlic | 1⁄4 Cup (4 tbs) | |
| Rosemary | 1 Tablespoon | |
| For the sauted vegetable | ||
| Vegetable medley | 1 Cup (16 tbs) (broccoli and zucchini) | |
| Ground pepper | 1 Teaspoon | |
| Kosher salt | 1 Teaspoon | |
| White wine | 1 Dash | |
| Garlic butter | 1 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 mg54.3%
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
Directions
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.
MAKING
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.
SERVING
8. Serve the prime rib with mashed potato or rice, a skewer of pan roasted shrimp and a condiment like horseradish.
Chef
