Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" fat, select, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of beef from the chuck, specifically the boneless short rib, trimmed of all external fat and braised to tender perfection. The result is a deeply savory, melt-in-your-mouth texture with a rich, beefy flavor that's less fatty than traditional short ribs but still incredibly succulent. Nutritionally, it's a powerhouse of complete protein with zero carbohydrates, making it a staple for high-protein, low-carb diets.
Calorie split: 51% protein · 0% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its unparalleled depth of flavor and fork-tender texture that results from slow, moist cooking. It's a versatile centerpiece that absorbs marinades and braising liquids beautifully, making it a favorite for comforting, elegant meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
While leaner than other short rib cuts, it can still be high in saturated fat and cholesterol, so those monitoring heart health should practice portion control. To counteract this, pair it with fiber-rich, non-starchy vegetables like roasted broccoli or a tangy slaw to balance the meal and aid digestion.
Key benefits
- Excellent source of high-quality, complete protein (28.79g per 100g).
- Zero carbohydrates and zero sugar, ideal for ketogenic and low-carb diets.
- Rich in essential minerals like iron, zinc, and B12 for energy and immune function.
- The braising method breaks down tough connective tissue into gelatin, aiding in a tender texture.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'short rib' refers to the cut being taken from the shorter section of the rib primal, not the length of the rib bone itself, which is often removed in this boneless preparation.
Full nutrition (USDA data · scales with serving)
| Water | 58.7 g |
| Energy | 224 kcal |
| Energy | 937 kj |
| Protein | 28.8 g |
| Total lipid (fat) | 12.1 g |
| Ash | 0.93 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 | 209 mg |
| Potassium, K | 308 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 12.3 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 36.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.28 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.87 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 107 mg |
| Betaine | 15.1 mg |
| Vitamin B-12 | 3.7 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 | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.07 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) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 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 | 0.22 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 7.7 g |
| MUFA 14:1 | 0.07 g |
| MUFA 16:1 | 0.49 g |
| MUFA 17:1 | 0.14 g |
| MUFA 18:1 | 7.0 g |
| MUFA 18:1 c | 6.2 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.50 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.76 g |
| PUFA 18:2 | 0.67 g |
| PUFA 18:2 n-6 c,c | 0.62 g |
| PUFA 18:2 CLAs | 0.05 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 | 0.80 g |
| Fatty acids, total trans-monoenoic | 0.80 g |
| TFA 18:1 t | 0.80 g |
| Cholesterol | 108 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 | 0.14 g |
FAQ
What's the best way to cook boneless short ribs?
Braising is the gold standard. Sear the meat, then cook it slowly in a flavorful liquid (like broth, wine, or soy sauce) at a low temperature (around 300-325°F / 150-160°C) for 2-3 hours until fork-tender.
How is this different from regular bone-in short ribs?
This cut has the bone and the thick, hard fat cap removed, leaving just the lean meat. It cooks slightly faster, is easier to slice and serve, and has a lower fat content per serving.
Can I grill this cut?
It's not ideal for direct grilling due to its connective tissue. It's best braised first, then you can finish it on a hot grill or under a broiler for a few minutes to caramelize the exterior.
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 2.24 kcal/g · 51% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.