Beef, rib eye roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in cut from the rib section, prized for its rich marbling that melts during roasting, creating a buttery, intensely beefy flavor and a tender, juicy texture. With nearly 22g of fat per 100g, it delivers a luxurious mouthfeel and is an excellent source of high-quality protein, providing over 23g per serving. The cooking process renders the fat, basting the meat from within, resulting in a deeply savory, caramelized crust.
Calorie split: 32% protein · 0% carbs · 68% fat
↓ Full nutrition💚 Why it's loved
People adore it for the unbeatable combination of deep, beefy flavor and succulent tenderness, especially when the fat cap is rendered to a crisp. It's a celebratory centerpiece, often associated with Sunday roasts, holidays, and special occasions, symbolizing comfort and indulgence.
⚠️ Watch-outs & how to enjoy it better
The high fat content (21.85g per 100g) makes it a calorie-dense choice, which may not align with low-fat dietary goals. To enjoy it mindfully, practice portion control, trim excess external fat before cooking if desired, and pair it with large servings of non-starchy vegetables like roasted broccoli or a fresh salad to add volume and fiber to the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in heme iron, which is highly bioavailable.
- Provides essential B vitamins, especially B12 and niacin.
- Contains zinc, important for immune function.
- Natural source of conjugated linoleic acid (CLA) from grass-fed sources.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the 'spinalis dorsi' muscle, often called the 'ribeye cap' or 'deckle,' which is considered by many chefs to be the single most flavorful and tender muscle on the entire animal.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 290 kcal |
| Energy | 1214 kj |
| Protein | 23.4 g |
| Total lipid (fat) | 21.9 g |
| Ash | 0.99 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 | 2.1 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 64.0 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 22.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.30 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.51 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 48.2 mg |
| Betaine | 14.1 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 27.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin 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 | 9.6 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 | 0.65 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 5.1 g |
| SFA 17:0 | 0.28 g |
| SFA 18:0 | 3.4 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 10.3 g |
| MUFA 14:1 | 0.14 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.72 g |
| MUFA 16:1 c | 0.65 g |
| MUFA 17:1 | 0.17 g |
| MUFA 18:1 | 9.2 g |
| MUFA 18:1 c | 7.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.87 g |
| PUFA 18:2 n-6 c,c | 0.68 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 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 | 1.5 g |
| Fatty acids, total trans-monoenoic | 1.4 g |
| TFA 16:1 t | 0.07 g |
| TFA 18:1 t | 1.3 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.65 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.95 g |
| Tyrosine | 0.90 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.91 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 0.99 g |
| Hydroxyproline | 0.16 g |
FAQ
What's the difference between a ribeye steak and a ribeye roast?
They come from the same rib section. A steak is a cross-cut slice (usually 1-1.5 inches thick), while a roast is the entire multi-rib section cooked whole and then sliced. The roast, being larger, often has more even, gentle cooking and more rendered fat basting the meat.
Should I cook it bone-in or boneless?
Bone-in (as specified here) adds flavor during cooking and can help regulate heat for more even roasting. Many cooks also believe the bone acts as an insulator, making the meat near it extra tender. Boneless is easier to carve.
What does 'trimmed to 1/8" fat' mean?
It means the external fat cap has been carefully trimmed down to a uniform layer of about 1/8 inch (3mm). This leaves enough fat for flavor and basting during roasting while removing excessive, unpalatable chunks.
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 2.90 kcal/g · 32% 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.