Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a rich, deeply savory cut of beef, slow-braised until the lean meat becomes fork-tender and the intramuscular fat melts into a luscious, gelatinous coating. Its flavor is intensely beefy with a clean, slightly sweet finish, while the texture is a satisfying balance of melt-in-your-mouth tenderness and a subtle, pleasant chew. Nutritionally, it is a powerhouse of high-quality protein and energy-dense fat, providing substantial satiety with zero carbohydrates.
Calorie split: 32% protein · 0% carbs · 68% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its profound, umami-rich flavor that develops during the slow braising process, turning a tough piece of meat into something incredibly succulent and luxurious. Its versatility allows it to be the star of comforting stews, elegant dinners, or simple, satisfying meals, deeply rooted in culinary traditions worldwide.
⚠️ Watch-outs & how to enjoy it better
The high fat content (24g per 100g) makes it a calorie-dense choice, which may be a concern for those managing weight or specific dietary fat intake. To counteract this, practice strict portion control (aim for the 118g serving) and pair it with fiber-rich, low-carb vegetables like roasted broccoli or a fresh, acidic salad to balance the richness and add volume without excess calories.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in bioavailable iron and zinc, essential for immune function.
- Provides significant energy (317 kcal/100g) for active individuals.
- Contains collagen and gelatin from connective tissue, supporting joint health.
- Zero carbohydrates, making it suitable for ketogenic and carnivore diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'choice' grade indicates a higher degree of marbling (intramuscular fat) than 'select' grade, which is precisely why this cut becomes so tender and flavorful when braised—the fat slowly melts and bastes the meat from within.
Full nutrition (USDA data · scales with serving)
| Water | 50.7 g |
| Energy | 317 kcal |
| Energy | 1328 kj |
| Protein | 25.3 g |
| Total lipid (fat) | 24.1 g |
| Ash | 0.82 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 228 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 9.6 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 29.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.71 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 81.8 mg |
| Betaine | 13.8 mg |
| Vitamin B-12 | 3.5 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 | 26.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 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 | 10.6 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 | 0.72 g |
| SFA 16:0 | 5.7 g |
| SFA 17:0 | 0.33 g |
| SFA 18:0 | 3.8 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 12.3 g |
| MUFA 14:1 | 0.15 g |
| MUFA 16:1 | 0.76 g |
| MUFA 16:1 c | 0.76 g |
| MUFA 17:1 | 0.22 g |
| MUFA 18:1 | 11.1 g |
| MUFA 18:1 c | 9.6 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.60 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.90 g |
| PUFA 18:2 n-6 c,c | 0.79 g |
| PUFA 18:2 CLAs | 0.11 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) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.5 g |
| Fatty acids, total trans-monoenoic | 1.5 g |
| TFA 18:1 t | 1.5 g |
| Cholesterol | 98.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.72 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.96 g |
| Tyrosine | 0.87 g |
| Valine | 1.1 g |
| Arginine | 1.7 g |
| Histidine | 0.82 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.97 g |
| Hydroxyproline | 0.17 g |
FAQ
What's the best way to cook boneless short ribs to maximize tenderness?
Low and slow is key. Braise them in a covered pot with liquid (like broth or wine) at a low temperature (around 300°F/150°C) for 2-3 hours until the meat is fork-tender and easily pulls apart.
Is the fat in this cut unhealthy?
While it's high in total fat, a significant portion is monounsaturated fat (similar to olive oil). The key is moderation and portion control, as it's also a source of saturated fat. Enjoy it as part of a balanced diet.
Can I use this cut for grilling instead of braising?
It's not ideal for quick grilling due to its toughness and high fat content, which can cause flare-ups. However, you can grill it if you first tenderize it with a marinade and cook it over indirect heat to render some fat, but braising remains the superior method for this specific cut.
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 3.17 kcal/g · 32% 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: 0.31 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.