Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of beef, specifically the rib eye roast, cooked to a tender, juicy perfection with a rich, beefy flavor and a satisfying, marbled texture. Nutritionally, it is a powerhouse of high-quality protein (27g per 100g) with a moderate fat content (12.3g), providing a substantial, low-carb meal option. The 'lip-on' and 'bone-in' preparation enhances its depth of flavor and succulence during roasting.
Calorie split: 49% protein · 0% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People adore it for its luxurious, buttery flavor and tender, melt-in-your-mouth texture that comes from its natural marbling. It's a celebratory centerpiece, often associated with holidays and special gatherings, offering a classic, satisfying beef experience that feels both indulgent and wholesome.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its relatively high saturated fat content, which may concern those monitoring heart health. To counteract this, practice portion control (stick to a 3-4 oz serving) and pair it with fiber-rich, non-starchy vegetables like roasted broccoli or a large leafy salad to balance the meal. Additionally, ensure it's cooked to a safe internal temperature to avoid foodborne illness, but avoid overcooking to preserve tenderness and reduce the formation of heterocyclic amines (HCAs).
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance and satiety.
- Provides essential minerals like iron, zinc, and B vitamins (especially B12) crucial for energy and blood health.
- Naturally zero in carbohydrates and sugars, making it suitable for low-carb and ketogenic diets.
- The bone-in roasting method contributes to a richer flavor profile and potential collagen benefits.
- The trimmed lean portion offers a balance of flavor and reduced saturated fat compared to untrimmed cuts.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'rib eye' gets its name from the 'eye' of meat that runs through the center of the rib section, and the marbling (intramuscular fat) is what gives it its signature tenderness and flavor—this cut is often considered the most flavorful part of the entire animal.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 219 kcal |
| Energy | 915 kj |
| Protein | 27.0 g |
| Total lipid (fat) | 12.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 170 mg |
| Potassium, K | 295 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 6.2 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 26.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.33 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.69 mg |
| Vitamin B-6 | 0.58 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 55.4 mg |
| Betaine | 16.1 mg |
| Vitamin B-12 | 2.3 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 | 7.0 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 | 4.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.33 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 14:1 | 0.08 g |
| MUFA 15:1 | 0.05 g |
| MUFA 16:1 | 0.39 g |
| MUFA 16:1 c | 0.37 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 4.7 g |
| MUFA 18:1 c | 4.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.56 g |
| PUFA 18:2 | 0.46 g |
| PUFA 18:2 n-6 c,c | 0.41 g |
| PUFA 18:2 CLAs | 0.04 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 20:3 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 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 | 0.60 g |
| Fatty acids, total trans-monoenoic | 0.59 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.57 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 77.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.5 g |
| Isoleucine | 1.5 g |
| Leucine | 2.8 g |
| Lysine | 3.1 g |
| Methionine | 0.85 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.2 g |
| Histidine | 1.2 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.2 g |
| Glycine | 1.4 g |
| Proline | 1.4 g |
| Serine | 1.3 g |
| Hydroxyproline | 0.14 g |
FAQ
What is the difference between rib eye roast and prime rib?
They are essentially the same cut of beef from the rib section. 'Prime rib' often refers to the roast when it's cooked on the bone and served as a main course, while 'rib eye roast' can be boneless or bone-in and is a more general term for the cut prepared as a roast.
How should I cook this cut for best results?
For optimal tenderness and flavor, roast it in the oven at a moderate temperature (around 325°F/160°C) until it reaches your desired doneness (e.g., 135°F/57°C for medium-rare). Let it rest for 15-20 minutes after cooking to allow the juices to redistribute.
Is this cut suitable for a low-carb or keto diet?
Yes, it's an excellent choice because it contains zero carbohydrates and sugars, providing a high-protein, high-fat meal that aligns well with low-carb and ketogenic dietary principles.
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 2.19 kcal/g · 49% 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.