Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" fat, choice, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut of beef chuck, meticulously trimmed to zero fat and slow-braised to perfection. The result is a remarkably tender, deeply savory meat with a clean, beefy flavor and a smooth, melt-in-your-mouth texture. It's a protein powerhouse, delivering nearly 29 grams of high-quality protein per 100-gram serving with zero carbohydrates.
Calorie split: 46% protein · 0% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People adore it for its incredible versatility and the deep, satisfying umami flavor that develops through braising. It transforms from a tough cut into a succulent, fork-tender delicacy that serves as the perfect canvas for rich sauces and aromatic spices.
⚠️ Watch-outs & how to enjoy it better
While lean, the braising process often involves added sodium in broths or sauces, which can be a concern for those monitoring intake. To counteract this, rinse the cooked meat briefly and use low-sodium broth or season with herbs, acids (like vinegar), and spices instead of salt. Also, as a red meat, it should be enjoyed in moderation as part of a balanced diet.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in essential minerals like iron, zinc, and selenium.
- Contains B vitamins, particularly B12, crucial for nerve function.
- Zero carbohydrates, making it suitable for ketogenic and low-carb diets.
- Trimmed to 0g fat, offering a very lean protein option from a traditionally marbled cut.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'short' in short ribs doesn't refer to their size, but to the fact that they come from the 'short plate' section of the cow, which is anatomically shorter than the adjacent rib primal.
Full nutrition (USDA data · scales with serving)
| Water | 55.9 g |
| Energy | 250 kcal |
| Energy | 1046 kj |
| Protein | 28.8 g |
| Total lipid (fat) | 14.9 g |
| Ash | 0.90 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 | 3.2 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 200 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 11.9 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 33.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.26 mg |
| Niacin | 3.5 mg |
| Pantothenic acid | 0.80 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 95.9 mg |
| Betaine | 15.3 mg |
| Vitamin B-12 | 4.1 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 | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.10 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 | 4.2 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 | 0.26 g |
| SFA 16:0 | 2.3 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 | 9.8 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.61 g |
| MUFA 17:1 | 0.19 g |
| MUFA 18:1 | 8.8 g |
| MUFA 18:1 c | 7.8 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.54 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.81 g |
| PUFA 18:2 | 0.72 g |
| PUFA 18:2 n-6 c,c | 0.67 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.06 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 | 0.96 g |
| Fatty acids, total trans-monoenoic | 0.96 g |
| TFA 18:1 t | 0.96 g |
| Cholesterol | 102 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.6 g |
| Methionine | 0.84 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.9 g |
| Histidine | 0.95 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.7 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.15 g |
FAQ
How is this different from regular short ribs?
This specific cut is boneless, lean-only, and trimmed to 0g fat, making it much leaner than traditional bone-in short ribs which are prized for their marbling and fat content.
What's the best cooking method for this lean cut?
Braising (slow-cooking in liquid) is ideal. It breaks down connective tissue, ensuring tenderness without the need for internal fat, and allows the meat to absorb flavorful cooking liquids.
Can I use this in a stir-fry?
It's not ideal for quick stir-fries as it can become tough. It's best for slow, moist-heat cooking methods. For stir-fries, a cut like flank steak or sirloin would be better.
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 2.50 kcal/g · 46% 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.