The ultimate rib recipe

Mathallen and Kulinarisk Akademi give you the best rib recipe.

Christmas ribs with good side dishes are for many the highlight of Christmas, but there are many pitfalls and it can be difficult to recreate the perfect rib experience.

In collaboration with the Culinary Academy, Mathallen has tasted through different variations to find the best recipe to serve for Christmas. With this recipe, we can not only guarantee a fantastic dining experience, but also crispy skin!

Watch a video of Espen Vesterdal Larsen making ribs with sauerkraut and rib gravy here. The recipes can be found under the films.

Subscribe to Mathallen's films on YouTube for more great food tips and videos.

Pork ribs with sauerkraut and rib gravy

Ribs

1 liter of water
1 piece of pork rib (thin rib) approx. 3 kg
4 stalks thyme
10 cloves of garlic, or 4 shallots
Salt and pepper

This is what you do:
Salt the ribs well on both sides before placing them in the refrigerator, preferably for 2-3 days.

Season the ribs with pepper and place them skin side up in an ovenproof dish. Add water and add the garlic and thyme. Cover the ribs with aluminum foil.

Set the oven to 220 °C and insert the ribs, let it steam for 45 minutes.

Remove the foil and reduce the oven temperature to 200°C before leaving it for another hour. Top up with a little water if necessary. For the last 240 minutes, turn the oven up to XNUMX°C to crisp the crust. It's worth keeping an eye on it as you go.

When the ribs are done cooking, take them out and let them rest under a kitchen towel for 30 minutes before slicing and serving.

Homemade sauerkraut

750 g cabbage, cut into thin strips
3 tablespoon of butter
4 dl white wine
1 dl white wine vinegar
75 g sugar
5 DL water
Possibly 1 tsp. whole caraway if you want this
Salt and pepper

This is what you do:
Put butter in a wide saucepan and sauté the cabbage without colouring it. Add sugar, water, white wine, white wine vinegar and caraway if desired.
Let this simmer until almost all the liquid has evaporated and the cabbage is tender. Season the dish with salt and pepper.

Ribeye

200 g diced flank steak
50 g unsalted butter
1 tablespoons of neutral oil
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1 dl white wine
½ dl sherry vinegar
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3 dl reduced chicken stock
2 dl rib gravy
10 black peppercorns
1/2 teaspoon fennel seeds
1/4 teaspoon caraway
1/4 tsp cloves
Salt, pepper and lemon

This is what you do:
Fry diced flank steak until golden brown in butter and oil.
Add white wine and vinegar and boil until about 20 percent remains.
Add the stock, spices and gravy and boil until reduced by half. Then strain.
Season everything with salt, pepper and lemon.

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