Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
Beef back ribs are the meaty, bone-in ribs from the upper back of the cow, prized for their rich, beefy flavor and a texture that becomes succulent and tender when cooked low and slow. With a high fat content of over 28g per 100g, they deliver a deeply satisfying, savory mouthfeel. This cut is a powerhouse of protein and fats, providing substantial energy and essential nutrients like zinc and B vitamins.
Calorie split: 20% protein · 1% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People love beef back ribs for their intense, meaty flavor and the luxurious, fall-off-the-bone tenderness achieved through slow cooking. They are a centerpiece of celebratory meals and backyard barbecues, symbolizing comfort and indulgence across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content (over 11g per 100g) and significant calorie count make them a less frequent choice for those managing heart health or calorie intake. To counteract, practice strict portion control and balance the meal by pairing with large servings of non-starchy vegetables like roasted Brussels sprouts or a crisp, vinegar-based coleslaw to add fiber and cut through the richness.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in essential minerals like zinc and iron.
- Provides B vitamins, especially B12, crucial for nerve function.
- High in energy-dense fats, making it very satiating.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'back ribs' come from the same area as the premium ribeye steak; the meat between the bones is actually the highly prized intercostal meat, which is why they're so flavorful.
Full nutrition (USDA data · scales with serving)
| Water | 53.9 g |
| Energy | 324 kcal |
| Energy | 1354 kj |
| Protein | 16.1 g |
| Total lipid (fat) | 28.4 g |
| Ash | 0.73 g |
| Carbohydrate, by difference | 0.78 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 120 mg |
| Potassium, K | 218 mg |
| Sodium, Na | 53.0 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 17.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 19.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 9.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 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 | 12.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.84 g |
| SFA 15:0 | 0.17 g |
| SFA 16:0 | 6.6 g |
| SFA 17:0 | 0.39 g |
| SFA 18:0 | 4.5 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 13.8 g |
| MUFA 14:1 | 0.18 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.93 g |
| MUFA 16:1 c | 0.85 g |
| MUFA 17:1 | 0.25 g |
| MUFA 18:1 | 12.4 g |
| MUFA 18:1 c | 10.7 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:2 n-6 c,c | 0.79 g |
| PUFA 18:2 CLAs | 0.14 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.9 g |
| Fatty acids, total trans-monoenoic | 1.8 g |
| TFA 16:1 t | 0.08 g |
| TFA 18:1 t | 1.7 g |
| TFA 18:2 t not further defined | 0.11 g |
| Fatty acids, total trans-polyenoic | 0.11 g |
| Cholesterol | 75.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 0.76 g |
| Isoleucine | 0.75 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.44 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.65 g |
| Tyrosine | 0.60 g |
| Valine | 0.81 g |
| Arginine | 1.1 g |
| Histidine | 0.60 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.80 g |
| Proline | 0.72 g |
| Serine | 0.67 g |
| Hydroxyproline | 0.11 g |
FAQ
What's the difference between back ribs and short ribs?
Back ribs are from the upper back/rib section and are typically longer with less meat between the bones. Short ribs are cut from the lower rib area, are thicker, and have a larger, more rectangular portion of meat attached.
What's the best cooking method for tenderness?
Low and slow methods are ideal. This includes braising (cooking slowly in liquid), smoking, or slow-roasting at a low temperature for several hours to break down connective tissue.
Why are they so fatty?
The rib area of the cow is well-marbled, meaning fat is interspersed within the muscle. This marbling is what provides immense flavor and juiciness during cooking, but it also results in a high fat content in the final dish.
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 3.24 kcal/g · 20% 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.