Experimental Christmas rib

Do you dare to try Mathallen and the Kulinarisk Akademi's experimental rib recipe?

Year after year we make the same ribs for Christmas, and although there's nothing wrong with traditions, it's okay to have a little change every now and then, right?

In collaboration with the Culinary Academy, Mathallen has created an experimental twist on Christmas ribs and we guarantee not only a fantastic dining experience, but also that with this recipe you will be able to serve the crispiest ribs you have ever tasted!

Watch a video of Espen Vesterdal Larsen making the rib recipe here. All the recipes can be found below the film.

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

Confit ribs with red cabbage, parsnip pureeé, Brussels sprouts and gravy

Confit Rib

3 kg boneless and skinless rib
8 cloves of garlic
6 stalks thyme
1/2 tablespoon toasted cracked black pepper
2 tablespoons of salt
1 teaspoon of sugar
150 g olive oil/rapeseed oil

This is what you do:
Rub the ribs with salt, pepper and sugar.
Let it stand for at least 2 hours at room temperature.
Then it is placed in a vacuum cooking bag with garlic, thyme and olive oil.
The next step is to vacuum cook the ribs in the oven at 85 degrees for 8 hours.
Ribba is cooled in pressure

Puffed pork rind

A cut piece of skin (rind) from a raw pork rib

Wash the skin under cold water for 15 minutes.

Place the skin in a saucepan with cold, salted water and bring to the boil. Turn down the heat and simmer until the skin is soft.

Cool the whole thing under cold running water, gently pat the skin dry with a kitchen towel and scrape off most of the fat on the underside with a sharp knife.

Cut the rind into 2 x 2 cm pieces and place on a baking sheet or silicone mat. Let it dry at 60 degrees overnight. The dried pieces can now be kept for up to 1 month in an airtight container.

Prepare a pan with oil and heat it to 190 degrees. Then you can fry each piece until they "puff up".

Remove the pieces from the oil and place them on a paper towel. Salt the puffed pieces of svor immediately. Break them into smaller pieces when cool.

homemade red cabbage

1 kg shredded red cabbage
1 dl raspberry vinegar or red wine vinegar
2 dl orange juice, preferably freshly squeezed
1 dl red wine
4 tablespoons butter or rib fat
3 tablespoon of honey
2 tablespoons currant jelly
1 dl frozen raspberries
1 apple, peeled and diced
½ cup dried figs, diced
½ cup dried apricots, cut into cubes
1,5 DL water
Salt
Freshly ground black pepper

This is what you do:
Mix red cabbage, vinegar, orange juice and red wine. Leave to marinate overnight.
Start by boiling this together with butter, honey and sugar. After 15 minutes, add the rest of the ingredients.
Cook all of this until the cabbage is tender and most of the liquid has evaporated. Season the dish with salt and pepper at the end.

parsnip puree

1kg parsnip
400 g cream
2 tablespoons lemon juice
Butter, salt/cayenne pepper

This is what you do:
Boil the cream until 50 percent remains.
Peel the parsnips and cut them into coarse pieces, then boil them until tender in water.
Drain the water and use a blender to blend the parsnips with cream and a little butter.
The result should look like velvety porridge!
Finally, season with salt/cayenne pepper.

rib stew with nut butter

200 g salted pork belly
3 dl boiled chicken stock, glace
1/2 cup sherry vinegar
200 g butter for nut butter
2 tablespoons of neutral oil
12 peppercorns
A little fennel seeds

This is what you do:
Dry roast the spices in a pan. Add the butter and brown until brown and translucent.
Strain the butter through a fine sieve and it is ready to use.
Cut the flank steak into half-centimeter cubes and fry in neutral oil.
Remove the stock from the heat and whisk in the sherry vinegar, simmer until the stock is reduced to about 4 tablespoons of liquid. Stir in the cooked beef stock and season with salt, pepper, lemon and a little sugar if desired.
Just before serving, spread the sauce with nut butter. The sauce should be rich and fatty.

Nut butter
250 g dairy butter
125 g unsalted butter
100 g cream

This is what you do:
Cook, stirring, until the butter begins to smell of caramel and nuts.
You can also add some aromatics such as garlic, thyme, etc.
Cool slightly so that the dry matter settles to the bottom, then strain so that you are only left with the brown, nut butter.

Brussels sprouts

250 g Brussels sprouts
Water
Sea salt

All the leaves are finely picked from the Brussels sprouts.
Blanch the leaves in well-salted water and cool quickly in ice water.

Brussels sprouts

10 pieces of Brussels sprouts
3 tablespoons nut butter
Salt
Water/butter

This is what you do:
After the leaves have been removed from the Brussels sprouts, you are left with a yellow core. Cut this in half and fry them in a pan with the cut side down with nut butter. When you have a nice color on the cut side, add water and butter and cook everything until tender.

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