Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
This is boneless beef chuck short ribs, meticulously trimmed to zero fat, offering a lean, intensely beefy cut. Its raw state is deep red with a fine, tight grain that promises a tender, succulent bite when cooked properly. Nutritionally, it's a protein powerhouse with very little fat or carbohydrates.
Calorie split: 44% protein · 1% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
Chefs and home cooks prize this cut for its deep, concentrated beef flavor and remarkable versatility. It can be braised to melt-in-your-mouth perfection or sliced thin for quick, high-heat cooking.
⚠️ Watch-outs & how to enjoy it better
Being a trimmed, lean cut, it can become tough and dry if overcooked or prepared with high-heat methods like grilling. To counteract this, use slow, moist cooking methods like braising or stewing, or marinate it to add moisture and flavor before quick cooking.
Key benefits
- Excellent source of high-quality protein (19.38g per 100g)
- Very low in carbohydrates (0.29g per 100g)
- Provides essential nutrients like iron, zinc, and B12
- Lean cut suitable for high-protein, low-carb diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'short' in short ribs refers to the length of the rib bone, not the size of the meat; these bones are typically 3 to 4 inches long.
Full nutrition (USDA data · scales with serving)
| Water | 68.7 g |
| Energy | 175 kcal |
| Energy | 732 kj |
| Protein | 19.4 g |
| Total lipid (fat) | 10.7 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.29 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 313 mg |
| Sodium, Na | 81.0 mg |
| Zinc, Zn | 8.3 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 22.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.74 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 | 74.3 mg |
| Betaine | 23.1 mg |
| Vitamin B-12 | 3.3 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 | 6.0 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 | 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 | 4.5 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 | 0.28 g |
| SFA 16:0 | 2.5 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.36 g |
| MUFA 17:1 | 0.11 g |
| MUFA 18:1 | 5.2 g |
| MUFA 18:1 c | 4.7 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.33 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.36 g |
| PUFA 18:2 n-6 c,c | 0.33 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 | 0.49 g |
| Fatty acids, total trans-monoenoic | 0.49 g |
| TFA 18:1 t | 0.47 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.88 g |
| Isoleucine | 0.85 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.56 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.76 g |
| Tyrosine | 0.69 g |
| Valine | 0.90 g |
| Arginine | 1.3 g |
| Histidine | 0.64 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.86 g |
| Proline | 0.80 g |
| Serine | 0.76 g |
| Hydroxyproline | 0.10 g |
FAQ
What's the best way to cook boneless short ribs?
Slow, moist-heat methods are ideal. Braising in liquid (like broth, wine, or a sauce) at a low temperature for 2-3 hours breaks down connective tissue, resulting in tender, flavorful meat.
Is this the same as bone-in short ribs?
No. This is the meat from the chuck section, completely removed from the bone. Bone-in short ribs have a different shape and the bone adds flavor during cooking, but the meat itself is similar.
How does 'trimmed to 0' fat affect cooking?
With no external fat, it won't render and self-baste during cooking. You must add fat (like oil) for searing and ensure enough braising liquid to prevent drying out.
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 1.75 kcal/g · 44% 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.