Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut of beef from the chuck, prized for its deep, beefy flavor and firm, yet tender texture when cooked properly. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and virtually no carbohydrates, making it a staple for high-protein diets.
Calorie split: 47% protein · 0% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its intense, savory beef flavor that forms the foundation of hearty, comforting dishes. Its lean profile allows it to absorb marinades and braising liquids beautifully, making it incredibly versatile across cuisines.
⚠️ Watch-outs & how to enjoy it better
Being a lean cut, it can become tough and dry if overcooked or prepared with high-heat methods like grilling without proper care. To counteract this, it's ideal for slow braising, stewing, or slicing thinly against the grain for stir-fries. Those monitoring cholesterol should note its saturated fat content.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in carbohydrates and sugar
- Rich in iron and B vitamins, especially B12
- Provides essential minerals like zinc and selenium
- Versatile for slow-cooking or quick searing
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'short' in short ribs doesn't refer to the size of the bone, but to the fact that they come from the short plate section of the cow, which is anatomically shorter than the long plate.
Full nutrition (USDA data · scales with serving)
| Water | 69.3 g |
| Energy | 169 kcal |
| Energy | 708 kj |
| Protein | 19.7 g |
| Total lipid (fat) | 10.0 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.05 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 307 mg |
| Sodium, Na | 85.0 mg |
| Zinc, Zn | 8.2 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.5 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 72.7 mg |
| Betaine | 22.8 mg |
| Vitamin B-12 | 3.4 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 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 | 4.3 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 | 0.27 g |
| SFA 16:0 | 2.4 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.5 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.33 g |
| MUFA 17:1 | 0.10 g |
| MUFA 18:1 | 4.8 g |
| MUFA 18:1 c | 4.2 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.42 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.37 g |
| PUFA 18:2 n-6 c,c | 0.34 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 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 | 0.60 g |
| Fatty acids, total trans-monoenoic | 0.60 g |
| TFA 18:1 t | 0.58 g |
| Cholesterol | 76.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.89 g |
| Isoleucine | 0.86 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.57 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.77 g |
| Tyrosine | 0.70 g |
| Valine | 0.91 g |
| Arginine | 1.3 g |
| Histidine | 0.65 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.88 g |
| Proline | 0.81 g |
| Serine | 0.77 g |
| Hydroxyproline | 0.10 g |
FAQ
What's the best way to cook boneless short ribs to keep them tender?
The best methods are low-and-slow: braising, stewing, or using a slow cooker. This breaks down the connective tissue, resulting in fork-tender meat. For quicker cooking, slice very thinly against the grain for stir-fries.
How does this cut differ from bone-in short ribs?
Bone-in short ribs have a bone that adds flavor and gelatin during cooking, often resulting in a richer sauce. Boneless short ribs are easier to slice and eat, and they cook more evenly and quickly.
Is this a good cut for grilling?
It's not the ideal cut for traditional grilling due to its leanness, which can lead to dryness. If grilling, it's best marinated, cooked over high heat for a short time, and sliced thinly against the grain.
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 1.69 kcal/g · 47% 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: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.