Andrew Gruel

Yeah, I say spoon tender. I want to be eating my prime rib with a spoon, maybe a spork, but most likely a spoon. You know, everybody, they make a lot of mistakes with their prime rib because they think that if they just sear it really, really high and hard, it's going to seal the juices in. That is a misnomer, right?

So what you actually want to do is first you want to salt your prime rib 24 hours ahead of time. So you salt it, right? You let it sit in the refrigerator. It's called a dry brine. That salt goes in and out of the meat multiple times. It breaks down those protein strands. and it actually seasons all the way to the center of the meat.

So what you actually want to do is first you want to salt your prime rib 24 hours ahead of time. So you salt it, right? You let it sit in the refrigerator. It's called a dry brine. That salt goes in and out of the meat multiple times. It breaks down those protein strands. and it actually seasons all the way to the center of the meat.

So what you actually want to do is first you want to salt your prime rib 24 hours ahead of time. So you salt it, right? You let it sit in the refrigerator. It's called a dry brine. That salt goes in and out of the meat multiple times. It breaks down those protein strands. and it actually seasons all the way to the center of the meat.

And then what you want to do is you want to just rub it down with some butter and throw it in a low temp oven, 250 degrees, and bring it up. It's going to take about three or four hours, right? And then you bring it up to about 110 degrees. And then you put your seasonings on there at that point, right? You pull it out. You can put like garlic on there, spice, seasoning, bacon, whatever you want.

And then what you want to do is you want to just rub it down with some butter and throw it in a low temp oven, 250 degrees, and bring it up. It's going to take about three or four hours, right? And then you bring it up to about 110 degrees. And then you put your seasonings on there at that point, right? You pull it out. You can put like garlic on there, spice, seasoning, bacon, whatever you want.

And then what you want to do is you want to just rub it down with some butter and throw it in a low temp oven, 250 degrees, and bring it up. It's going to take about three or four hours, right? And then you bring it up to about 110 degrees. And then you put your seasonings on there at that point, right? You pull it out. You can put like garlic on there, spice, seasoning, bacon, whatever you want.

And you blast your oven to 500 degrees. And that's when you sear that outside. It's kind of known as a reverse sear in the industry. And then at about 120, 125 degrees for a good rare to mid-rare, you pull it and you let it sit.

And you blast your oven to 500 degrees. And that's when you sear that outside. It's kind of known as a reverse sear in the industry. And then at about 120, 125 degrees for a good rare to mid-rare, you pull it and you let it sit.

And you blast your oven to 500 degrees. And that's when you sear that outside. It's kind of known as a reverse sear in the industry. And then at about 120, 125 degrees for a good rare to mid-rare, you pull it and you let it sit.

When you cut into it, what you'll notice because you started at that low temp is you're going to have that perfectly even color from edge to edge with a nice crispy exterior as opposed to those gradients where it goes like gray, lighter red, hard red. lighter red, gray. You just got one even color. Because of the pre-salt, you've broken the meat down and that low roast.

When you cut into it, what you'll notice because you started at that low temp is you're going to have that perfectly even color from edge to edge with a nice crispy exterior as opposed to those gradients where it goes like gray, lighter red, hard red. lighter red, gray. You just got one even color. Because of the pre-salt, you've broken the meat down and that low roast.

When you cut into it, what you'll notice because you started at that low temp is you're going to have that perfectly even color from edge to edge with a nice crispy exterior as opposed to those gradients where it goes like gray, lighter red, hard red. lighter red, gray. You just got one even color. Because of the pre-salt, you've broken the meat down and that low roast.

Most people don't know this, but actually between the temperature of like 80 and 115 degrees, there's enzymes that live in the meat that break the meat down. If you bring it up to temp too quickly, you kill those enzymes. So it doesn't do its natural tenderization. So that low heat is what you want. And then you just got to let it rest for about 10 or 15 minutes. And there you go. Bob's your uncle.

Most people don't know this, but actually between the temperature of like 80 and 115 degrees, there's enzymes that live in the meat that break the meat down. If you bring it up to temp too quickly, you kill those enzymes. So it doesn't do its natural tenderization. So that low heat is what you want. And then you just got to let it rest for about 10 or 15 minutes. And there you go. Bob's your uncle.

Most people don't know this, but actually between the temperature of like 80 and 115 degrees, there's enzymes that live in the meat that break the meat down. If you bring it up to temp too quickly, you kill those enzymes. So it doesn't do its natural tenderization. So that low heat is what you want. And then you just got to let it rest for about 10 or 15 minutes. And there you go. Bob's your uncle.

You'll be eating it with a spoon.

You'll be eating it with a spoon.

You'll be eating it with a spoon.

I mean, our economic problems would be cured if people ate like that. 20% of our federal budget goes towards health care that are all a result of a lot of these chronic diseases, right? I mean, everything from diabetes to obesity to autoimmune disease, hypertension, you name it, the list can go on and on.