Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a premium, boneless cut from the rib section, prized for its rich marbling and deep beefy flavor. When roasted, it develops a beautifully browned crust while the interior remains tender and juicy, with a satisfyingly meaty texture. It's a protein powerhouse, delivering nearly 29 grams of high-quality protein per 100g with minimal fat.
Calorie split: 57% protein · 0% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People adore it for its robust, beefy flavor and the luxurious, melt-in-your-mouth texture that comes from its perfect fat distribution. It's a centerpiece cut, celebrated for its ability to impress at Sunday roasts, holiday feasts, and elegant dinner parties.
⚠️ Watch-outs & how to enjoy it better
The primary caution is its saturated fat content, which can be a concern for those managing specific heart health metrics. To counteract this, practice strict portion control (see portions below) and pair it with fiber-rich, non-starchy vegetables like roasted broccoli or a leafy green salad to balance the meal.
Key benefits
- Excellent source of complete, high-quality protein
- Naturally zero in carbohydrates and sugars
- Rich in essential minerals like iron, zinc, and B vitamins
- Provides conjugated linoleic acid (CLA) from grass-fed sources
- Satiating, supporting muscle maintenance and fullness
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'ribeye' name comes from the eye-shaped section of the longissimus dorsi muscle, which is surrounded by the prized marbling that defines the cut.
Full nutrition (USDA data · scales with serving)
| Water | 61.5 g |
| Energy | 202 kcal |
| Energy | 845 kj |
| Protein | 28.7 g |
| Total lipid (fat) | 9.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 183 mg |
| Potassium, K | 335 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 7.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 36.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.32 mg |
| Niacin | 6.1 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 55.2 mg |
| Betaine | 12.5 mg |
| Vitamin B-12 | 2.2 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) | 0.08 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 | 3.6 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 | 0.01 g |
| SFA 14:0 | 0.22 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.05 g |
| MUFA 16:1 | 0.27 g |
| MUFA 16:1 c | 0.26 g |
| MUFA 17:1 | 0.08 g |
| MUFA 18:1 | 3.6 g |
| MUFA 18:1 c | 3.1 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.57 g |
| PUFA 18:2 | 0.45 g |
| PUFA 18:2 n-6 c,c | 0.41 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 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.07 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 | 0.46 g |
| Fatty acids, total trans-monoenoic | 0.46 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.45 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.38 g |
| Threonine | 1.6 g |
| Isoleucine | 1.6 g |
| Leucine | 3.0 g |
| Lysine | 3.3 g |
| Methionine | 0.91 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.3 g |
| Valine | 1.7 g |
| Arginine | 2.3 g |
| Histidine | 1.3 g |
| Alanine | 2.0 g |
| Aspartic acid | 3.3 g |
| Glutamic acid | 5.6 g |
| Glycine | 1.5 g |
| Proline | 1.5 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.14 g |
FAQ
What's the difference between 'lip-on' and 'boneless'?
'Lip-on' means the external layer of fat (the 'lip') is left intact during butchering for added flavor and moisture during cooking. 'Boneless' means the rib bones have been removed, making it easier to carve into even slices.
How do I prevent it from drying out when roasting?
Use a meat thermometer to pull it from the oven at your desired doneness (130-135°F for medium-rare), and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.
Is this the same as 'Prime Rib'?
They are very closely related. 'Prime Rib' typically refers to the roast cut from the rib section (ribs 6-12), which can be bone-in or boneless. A 'boneless ribeye roast' is essentially a prime rib roast with the bones removed.
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 2.02 kcal/g · 57% 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: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.