Dry-Aged Ribbe from Trondheim Slaktehus - NOK 330 per kg

Dry-aged ribbe from Trondheim Slaktehus

Dry-aged ribbe from Trondheim Slaktehus is the most popular ribbe in Trondheim among those who want the very best on the table, and you can now finally buy it from Brewshop. Ribbe is the Norwegian Christmas classic of pork belly with ribs and rind. Dry aging gives the ribbe a deeper, richer flavour with a nutty aroma, juicy meat and crackling that really pops in the oven.

This is tynnribbe, the thinner cut of ribbe, sold by weight, and one pack weighs approx. 2.5–3 kg.

Please note: This product is only sold over the counter in our shop at Bratsbergvegen 2E in Trondheim, Norway, and cannot be ordered online.

What is dry aging?

Dry aging means the meat is aged without packaging in a controlled environment. Pork and ribbe are usually dry-aged for 10–16 days. Trondheim Slaktehus selects the animals for dry aging based on three factors: age, fat class and marbling, and pH.

Two things set dry aging apart from wet aging: moisture loss and oxidation of the fat. As the meat loses moisture, the flavour and aroma compounds become concentrated, which makes it easier for the Maillard reaction to start when the meat is exposed to high heat. The result is more umami and better colour on the surface. The oxidation of the fat also adds a nutty aroma to well-marbled meat.

Benefits

• Deep, rich flavour with a nutty aroma
• More umami and better colour when roasted
• Animals selected by age, fat class, marbling and pH
• Produced by Trondheim Slaktehus

How to cook dry-aged ribbe

Trondheim Slaktehus recommends two methods. Both require you to start two days before the ribbe is served.

Option 1: with brine

1. Make 3–4 litres of brine with 30 g salt and 1 tsp baking soda per litre of water.
2. Place the ribbe rind side down in a dish and pour over the brine so it covers the whole ribbe. Leave it somewhere cool for 2 days.
3. Pour off the brine and roast the ribbe rind side up at 130°C top and bottom heat for 8 hours. You can add vegetables and liquid to the bottom of the dish.
4. Let the ribbe rest on the counter for 20 minutes.
5. Preheat the oven to 270–285°C fan, and watch until the rind pops across the whole ribbe, approx. 10–20 minutes.
6. Let the ribbe rest for at least 15 minutes before serving.

Option 2: with salt and pepper

1. Season the ribbe with salt and pepper two days in advance, but no pepper on the rind.
2. Place the ribbe in an ovenproof dish rind side up, together with 1 litre of water, pieces of 2 onions, a carrot and a garlic bulb.
3. Roast at 150°C fan for 2.5 hours, then 20 minutes at 180°C.
4. Finish at 250°C fan until the rind pops.
5. Let the ribbe rest for at least 15 minutes before serving.

Facts

• Cut: pork ribbe, dry-aged
• Weight: approx. 2.5–3 kg per pack
• Producer: Trondheim Slaktehus

Frequently asked questions about dry-aged ribbe

Can I order the ribbe online?

No. Meat is only sold in our shop at Bratsbergvegen 2E in Trondheim, Norway.

How big is a pack?

One pack weighs approx. 2.5–3 kg, and the price is calculated by weight.

What does dry-aged ribbe taste like?

Dry-aged ribbe has a deeper, richer flavour than regular ribbe, with a nutty aroma and juicy meat.

How do I get crisp crackling?

Follow option 1 above: brine the ribbe for 2 days and slow-roast it at 130°C for 8 hours. Let it rest for 20 minutes, then roast it at 270–285°C fan until the rind pops across the whole ribbe, approx. 10–20 minutes. Let the ribbe rest for at least 15 minutes before serving.

Related

• Meat
• Bratwurst with fennel – Trondheim Slaktehus
• Inkbird IBT-2X digital meat thermometer with 2 probes and Bluetooth
• Grill accessories