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Sterling Silver Prime Rib With Sauted Veggies At Splasher's Grill

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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
Directions

GETTING READY
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Preparation Time: 
20 Minutes
Cook Time: 
250 Minutes
Ready In: 
270 Minutes
Servings: 
12

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