Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
Beef back ribs are a hearty, bone-in cut prized for their rich, beefy flavor and succulent texture when braised low and slow. The slow cooking process breaks down connective tissue, resulting in tender, pull-apart meat that's deeply savory. With nearly 30g of fat per 100g, this is a calorie-dense, high-fat cut that delivers a luxurious mouthfeel.
💚 Why it's loved
People love beef back ribs for their deep, umami-rich flavor and the satisfying, fall-off-the-bone texture that only slow braising can achieve. They are a cultural staple in barbecue traditions and comfort food, often served as a centerpiece for gatherings.
⚠️ Watch-outs & how to enjoy it better
The high fat content (29g per 100g) makes this a very rich, calorie-dense cut, which may be a concern for those managing weight or saturated fat intake. To counteract this, pair with fiber-rich vegetables like roasted Brussels sprouts or a vinegar-based slaw, and practice portion control by serving alongside a larger portion of non-starchy vegetables.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair
- Rich in heme iron, which is highly bioavailable and supports red blood cell production
- Provides zinc, crucial for immune function and wound healing
- Contains B vitamins like B12 and niacin for energy metabolism
- Bone-in cooking can release minerals and collagen into the braising liquid
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'back ribs' refers to ribs taken from the back of the cow, near the spine, which are different from the more common 'short ribs' cut from the belly area.
Full nutrition (scales with serving)
| Water | 46.5 g |
| Energy | 360 kcal |
| Energy | 1505 kj |
| Protein | 24.2 g |
| Total lipid (fat) | 29.2 g |
| Ash | 0.62 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 163 mg |
| Potassium, K | 255 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 5.3 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 24.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.31 mg |
| Niacin | 5.0 mg |
| Vitamin B-6 | 0.49 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 30.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 8.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 13.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.86 g |
| SFA 16:0 | 6.8 g |
| SFA 18:0 | 4.7 g |
| Fatty acids, total monounsaturated | 14.2 g |
| MUFA 16:1 | 0.96 g |
| MUFA 18:1 | 12.7 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.66 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.97 g |
| Tyrosine | 0.90 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.91 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.00 g |
| Hydroxyproline | 0.17 g |
FAQ
What's the difference between beef back ribs and short ribs?
Beef back ribs come from the rib section near the spine and are leaner with less meat between the bones, while short ribs are cut from the belly area and are fattier with more meat attached.
How should I cook beef back ribs for the best texture?
Braising is ideal—sear the ribs first, then cook them low and slow in liquid (like broth or wine) at 300°F (150°C) for 2-3 hours until the meat is tender and easily pulls away from the bone.
Are beef back ribs a good source of protein?
Yes, with 24g of protein per 100g, they provide a substantial amount of high-quality protein, making them beneficial for muscle maintenance and satiety.