Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut from the rib section, specifically the small end (ribs 10-12), where the meat is exceptionally tender with fine marbling. When broiled, the exterior develops a rich, savory crust while the interior remains juicy and succulent, offering a deep, beefy flavor. It's a high-energy, protein-dense food with a significant portion of its calories coming from flavorful fat.
💚 Why it's loved
People adore this cut for its luxurious, buttery tenderness and robust, savory flavor that intensifies beautifully with high-heat cooking. It's a centerpiece for celebratory meals and classic steakhouse dinners, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
The high fat content makes it calorie-dense, which may not suit strict low-fat diets. To mitigate this, practice portion control (stick to the recommended serving) and balance the meal by pairing it with large portions of non-starchy vegetables like roasted asparagus or a fresh salad to add fiber and volume without excess calories.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and repair.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- The fat content provides a concentrated source of energy and enhances flavor.
- Prime grading indicates superior marbling, which contributes to tenderness and taste.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'small end' of the rib primal is actually from the forward part of the rib section (ribs 6-12), and ribs 10-12 are considered the most tender and flavorful due to less work by the animal's muscles.
Full nutrition (scales with serving)
| Water | 47.4 g |
| Energy | 354 kcal |
| Energy | 1481 kj |
| Protein | 24.1 g |
| Total lipid (fat) | 27.9 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 178 mg |
| Potassium, K | 332 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 5.7 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.1 mg |
| Pantothenic acid | 0.30 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 2.9 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.5 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.91 g |
| SFA 16:0 | 6.9 g |
| SFA 18:0 | 3.4 g |
| Fatty acids, total monounsaturated | 12.1 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 10.8 g |
| MUFA 20:1 | 0.05 g |
| Fatty acids, total polyunsaturated | 0.96 g |
| PUFA 18:2 | 0.65 g |
| PUFA 18:3 | 0.26 g |
| PUFA 20:4 | 0.04 g |
| Cholesterol | 83.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.62 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.94 g |
| Tyrosine | 0.81 g |
| Valine | 1.2 g |
| Arginine | 1.5 g |
| Histidine | 0.83 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.92 g |
FAQ
What does 'prime' mean for beef?
Prime is the highest USDA quality grade, awarded to beef with abundant marbling (intramuscular fat). This marbling ensures exceptional flavor, juiciness, and tenderness.
Why is it called the 'small end'?
The rib primal is divided into two parts. The 'small end' (ribs 10-12) is closer to the loin and has smaller, more tender muscles compared to the 'large end' (ribs 6-9).
Is broiling the best way to cook it?
Broiling is excellent as it mimics grilling, using high, direct heat to create a flavorful crust while keeping the interior juicy. Pan-searing followed by oven finishing is another top method.