Beef, chuck eye Country-Style ribs, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, braised
Whole food · Beef Products
This is a cut of beef from the shoulder area, specifically the chuck eye, prepared as boneless, country-style ribs. When braised, the lean and fat portions melt together into a rich, succulent, and deeply beefy flavor with a fork-tender, almost shreddable texture. Nutritionally, it's a powerhouse of high-quality protein with a significant amount of fat, providing substantial energy and satiety.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible depth of flavor and melt-in-your-mouth tenderness after slow cooking. It's a versatile cut that transforms simple braising liquids into a rich, savory sauce, making it a comforting centerpiece for family meals.
⚠️ Watch-outs & how to enjoy it better
The high fat content means it's calorie-dense, which should be considered for those monitoring energy intake. To counteract this, practice portion control and pair it with large servings of non-starchy vegetables like roasted broccoli or a vinegar-based slaw to add fiber and balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in iron, zinc, and B vitamins like B12, crucial for energy and nerve function.
- The fat content provides a high level of satiety, helping with appetite control.
- Braising breaks down tough connective tissue into gelatin, which is beneficial for joint health.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'country-style' label is a bit of a misnomer; these ribs are actually cut from the chuck roll near the shoulder blade, not from the actual rib section of the cow.
Full nutrition (USDA data · scales with serving)
| Water | 52.7 g |
| Energy | 285 kcal |
| Energy | 1193 kj |
| Protein | 28.5 g |
| Total lipid (fat) | 19.0 g |
| Ash | 0.99 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 181 mg |
| Potassium, K | 255 mg |
| Sodium, Na | 66.0 mg |
| Zinc, Zn | 9.1 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.9 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 88.7 mg |
| Betaine | 16.3 mg |
| Vitamin B-12 | 3.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 28.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.05 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 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 | 8.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.60 g |
| SFA 16:0 | 4.7 g |
| SFA 17:0 | 0.26 g |
| SFA 18:0 | 3.0 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.5 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.60 g |
| MUFA 16:1 c | 0.60 g |
| MUFA 17:1 | 0.16 g |
| MUFA 18:1 | 8.5 g |
| MUFA 18:1 c | 7.3 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.55 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.89 g |
| PUFA 18:2 | 0.79 g |
| PUFA 18:2 n-6 c,c | 0.69 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.3 g |
| Fatty acids, total trans-monoenoic | 1.3 g |
| TFA 18:1 t | 1.3 g |
| Cholesterol | 95.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.32 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.81 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.98 g |
| Valine | 1.3 g |
| Arginine | 1.9 g |
| Histidine | 0.92 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.20 g |
FAQ
What's the difference between chuck eye ribs and regular short ribs?
Chuck eye country-style ribs are boneless and come from the shoulder area, while traditional short ribs are bone-in cuts from the rib or plate section. Both are great for braising, but country-style ribs are often leaner and more uniform in shape.
How do I prevent it from being too fatty?
You can trim any large, visible pieces of fat before cooking. After braising, let the dish cool slightly; the fat will rise to the top and can be easily skimmed off before serving.
Can I cook this in a slow cooker or Instant Pot?
Absolutely. Both methods are ideal for this cut. For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, use the pressure cook function for about 45-60 minutes with natural release for the best tenderness.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.85 kcal/g · 40% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.