This Chewed UP episode drops us straight into holiday mode — Carla is on a numerology bender, Clinton is still recovering from a decades-old “end cut” customer meltdown, and Michael is laser-focused on the only thing that matters this week: a perfect, deeply flavored, foolproof holiday prime rib.

Michael walks Clinton and Carla through his signature method — seasoning the rib a day ahead, removing the bones to use as the roasting rack, layering garlic, thyme, and rosemary into an “aromatic bed,” and choosing between a slow roast followed by a blast of heat, or a classic high-temp roast. There’s a MasterClass-level breakdown on thermometers, fat rendering, resting times, and why Prime Rib should not be served “still mooing.”

Then comes the sauce segment — Clinton and Carla are downright feral over Michael’s horseradish sauce, and the trio devolves into a debate about sauerkraut, gut health, and “background funk.” Michael builds a glossy Pop Mustard Jus, balancing beef stock, mustard seeds, butter, and balsamic for a tangy, rich finish that the hosts cannot stop spooning over everything.

The conversation veers through holiday dining stress, French dip nostalgia, waiter PTSD, glitter-packed Christmas cards, and Clinton’s theory that everyone should work in restaurants before allowed into society. Carla tries to reset the room with numerology (“It’s a nine year — shed your emotional skin!”), and Michael refuses to do math.

The episode wraps with a double fan giveaway — two customized Frontgate aprons — and one very messy cutting board full of prime rib bones that Michael absolutely does not plan to share.

👉 Grab the full recipe + more at: www.chewedupshow.com/recipes

TIMESTAMPS

00:00 – Carla opens with numerology & holiday pressure

01:00 – Michael introduces his prime rib technique

02:00 – Removing the bones & using them as the roasting rack

03:00 – Seasoning method + aromatics bed

04:00 – Slow roast vs. hot roast method

05:00 – Thermometers, resting, and perfect holiday timing

06:00 – Building the horseradish sauce (Carla is thrilled)

07:30 – Sauerkraut, gut health, and Michael’s grandfather

09:00 – Clinton + Carla discuss dining… and digestion

10:00 – Korean steakhouse trip + beef overload

11:00 – Pop Mustard Jus build

12:00 – Slicing prime rib + French dip nostalgia

13:00 – Clinton’s traumatizing “end cut” experience

14:00 – Holiday grace, restaurant etiquette

16:00 – Glitter Christmas cards & hoarding confessions

18:00 – Michael’s backwards jogging story

20:00 – Tasting the prime rib

33:00 – Fan Giveaway: Two Customized Frontgate Aprons

34:00 – Outro + cookie swap tease

SPECIAL THANKS 

Frontgate → Premium home, kitchen, and entertaining essentials — including Michael Symon’s collection seen on the show.

https://frontgate.com

Señorita → Non-alcoholic, full-flavored THC margarita made with real juice and organic agave.

https://www.senoritadrinks.com/discount/CHEWEDUP20

FreshDirect → Ingredient partner providing groceries for the show.

https://www.freshdirect.com

Canopy by Hilton → Lifestyle hotel brand bringing local, modern hospitality.

https://www.hilton.com/en/canopy

Kitchen Designed by Anthony Carrino → https://anthonycarrino.com

Produced by Simple Alien → https://www.simplealien.com/

Camera, Audio and Crew provided by TV Boy → https://tvboynyc.com/

About Chewed Up

Three lifestyle icons reunite with zero filter, strong opinions, and even stronger flavors. Clinton Kelly, Carla Hall, and Michael Symon are back in the kitchen with comedy, comfort food, and unfiltered conversation — served loud.

Episodes drop 3x a week:

• Monday – Appetizers

• Wednesday – Mains

• Friday – Desserts

Subscribe and turn on notifications so you don’t miss a bite.

Want to Watch?

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→ Apple: https://podcasts.apple.com/us/podcast/chewed-up/id1840993910

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Fan Giveaway

Every episode we pick one lucky subscriber for a fan giveaway.

This week’s Giveaway: Two Customized Frontgate Aprons — two winners, two aprons, fully personalized.

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