Every Christmas Eve my husband and I make a prime rib in our NuWave. It has been where my family would celebrate Christmas on Christmas so we’d snuggle on the eve before making yums for our bellies and just having us time. The last two Christmases have been a little different since my mom guys travel down to Vancouver and stay with me. I had a ribeye roast in the freezer waiting for it to be cooked and so I finally brought it out to help ring in the New Year.

Prepping the meals are always fun because not only am I thinking of how I’m going to write it up to share with y’all, but I’m slowly and probably lazily trying to figure out my camera so I can take better pics to showcase my hopeful skills. While I was prepping the prime rib I tried a couple different pictures. Took a picture of all the utensils I was to use. That seemed dumb. Took a picture of the temperature gauge but it seemed like an even larger waste of memory. Then I realized, this is my soul…


I was shaking my bum to whatever was playing on my Pandora as I was trying to figure out a nice pic to show y’all I’m at least learning and then I saw my cup of water and my speakers. Music is a steady presence in my life so there you go. As I share the intricacies of making the perfect prime rib (really, it probably isn’t the perfect prime rib because I made mistakes) but you know, it was still good. All of that to say, one day I will take the time to really understand my camera. One day.

Like I said, we usually do it in the NuWave but I was desperately in the need for gravy (no boss, I don’t only eat gravy and rice but it’s damn good) so I made it this way instead. My brain has been a little not all there lately, I blame this on the fatigue, that I screwed up on the measurements of the seasonings. Kitchen Nightmares, you finally got a tally on your column. But, it still turned out good. Thank goodness for the drippings and the gravy – and my husband’s au jus.

I made this recipe with two prime rib roasts because instead of doing just us we had a dinner party with friends. I wasn’t sure how much we would eat but at our dinner parties there is food a plenty so I didn’t see a harm. I had two 2.5 lb roasts. I figured it totaled the 5 lbs on the recipe, why not? Worse case scenario it would be well done instead of medium and at the present moment it actually is a good thing.

So, here is where I messed up. The recipe calls for 1 cup of butter. Check. It calls for tablespoons of salt, pepper, rosemary, and thyme. Uh…gulp. My bad. To be fair, I said my brain has been in another place. I didn’t catch my mistake until the roast was already in the oven and I was cleaning up. Instead of tablespoons like the recipe asked I used teaspoons. Not a big deal since the roast came out ok. I couldn’t tell you if it was under seasoned or not since I drenched it in gravy. But, you know, Chef Ramsey would probably cuss me out and tell me to shut it down.

Either way, as I cleaned my mess I could hear the butter sizzling and I became hungry. The aroma of the roasts made my mouth water. Since I couldn’t eat it, I opted to sneak three chocolate chip cookies from the pile of cookies that were calling my name. What my husband doesn’t know won’t hurt him right? A little bit of cookie isn’t a bad thing. All in all,  I was content with the way it came out…

I think this recipe is pretty easy to follow. Unless you’re like me and you can’t figure out teaspoon versus tablespoon. Brain or not that was a big difference…or not. I mean, they do both start with “T” right? xoxo


Prime Rib


1 cup butter, softened
3 tablespoons minced garlic
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons salt
1 tablespoons fresh crushed pepper
5-7 pounds boneless ribeye roast


Preheat over at 500º F.

Combine butter, garlic, herbs, salt and pepper in a bowl.

Rub the butter mix on the roast, on all sides. Place on a roasting tray with a rack.

Bake ribs for 5 minutes for every pound of meat. In this instance, 5 pounds of roast would back for 25 minutes.

Turn oven off and let the roast sit in the oven for at least two hours. Don’t open the oven door or the residual heat will escape.

Remove the roast from the oven once the 2 hours are up and carve.

Garnish with au jus sauce, gravy from the drippings and some great sides and enjoy!