Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
Boneless chuck short ribs are a rich, well-marbled cut from the shoulder, prized for their deep beefy flavor and succulent, tender texture when slow-cooked. With nearly 19g of fat per 100g, they deliver a luxurious mouthfeel and are a powerhouse of protein and energy. This cut is a favorite for braising and grilling, offering a hearty, satisfying experience.
Calorie split: 29% protein · 0% carbs · 71% fat
↓ Full nutrition💚 Why it's loved
People adore beef chuck short ribs for their intense, savory flavor and the way they transform into melt-in-your-mouth tenderness after a long braise. They are a staple in comfort food and celebratory meals, offering versatility from Korean BBQ to classic American pot roasts.
⚠️ Watch-outs & how to enjoy it better
The high fat content (19g per 100g) makes this a calorie-dense choice, which may be a concern for those monitoring fat intake. To counteract this, pair it with fiber-rich vegetables like roasted carrots or a simple green salad to balance the meal and aid digestion. Opting for a leaner trim or using portion control (e.g., 118g serving) can also help manage overall fat consumption.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in iron and zinc, essential minerals for immune function.
- Provides B vitamins, particularly B12, crucial for nerve health.
- The marbling ensures a flavorful, moist result in slow-cooked dishes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'short rib' refers to the rib's length, not its size; these ribs are 'short' because they come from the lower portion of the ribcage, not because they are small.
Full nutrition (USDA data · scales with serving)
| Water | 63.2 g |
| Energy | 240 kcal |
| Energy | 1005 kj |
| Protein | 17.2 g |
| Total lipid (fat) | 19.0 g |
| Ash | 0.83 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 167 mg |
| Potassium, K | 282 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 7.1 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.30 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 64.3 mg |
| Betaine | 20.4 mg |
| Vitamin B-12 | 2.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.16 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) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 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 | 0.56 g |
| SFA 16:0 | 4.4 g |
| SFA 17:0 | 0.24 g |
| SFA 18:0 | 2.9 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.5 g |
| MUFA 14:1 | 0.12 g |
| MUFA 16:1 | 0.59 g |
| MUFA 16:1 c | 0.59 g |
| MUFA 17:1 | 0.16 g |
| MUFA 18:1 | 8.6 g |
| MUFA 18:1 c | 7.5 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.39 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.72 g |
| PUFA 18:2 | 0.64 g |
| PUFA 18:2 n-6 c,c | 0.56 g |
| PUFA 18:2 CLAs | 0.08 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 | 0.00 g |
| PUFA 20:4 | 0.04 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 | 1.1 g |
| Fatty acids, total trans-monoenoic | 1.1 g |
| TFA 18:1 t | 1.1 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 0.76 g |
| Isoleucine | 0.73 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.49 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.66 g |
| Tyrosine | 0.59 g |
| Valine | 0.78 g |
| Arginine | 1.1 g |
| Histidine | 0.56 g |
| Alanine | 0.98 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.79 g |
| Proline | 0.71 g |
| Serine | 0.66 g |
| Hydroxyproline | 0.12 g |
FAQ
What is the best way to cook boneless chuck short ribs?
The best method is slow cooking—braising, roasting, or using a slow cooker—to break down the connective tissue and render the fat, resulting in tender, flavorful meat.
Are boneless chuck short ribs the same as regular short ribs?
Boneless chuck short ribs are cut from the chuck (shoulder) area and have the bone removed, while regular short ribs often include the bone. The boneless version is easier to slice and serve but still offers rich flavor.
How should I store raw boneless chuck short ribs?
Store them in the refrigerator for up to 3 days or freeze for up to 6 months. Keep them in a sealed container or wrapped tightly to prevent freezer burn.
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 2.40 kcal/g · 29% 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: 0.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.