Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This cut, from the upper section of the rib primal (ribs 6-9), is a rich, beefy masterpiece known for its deep flavor and succulent texture. When roasted, the generous marbling of fat melts into the meat, creating a tender, juicy experience with a satisfying, slightly chewy bite. Nutritionally, it's a powerhouse of protein and fat, providing substantial energy and essential nutrients without any carbohydrates.
Calorie split: 26% protein · 0% carbs · 74% fat
↓ Full nutrition💚 Why it's loved
People adore it for its intense, savory umami flavor and the luxurious, melt-in-your-mouth texture that comes from its well-distributed fat. It's a centerpiece of celebratory meals and comfort food, offering a primal, satisfying eating experience that's hard to replicate with leaner cuts.
⚠️ Watch-outs & how to enjoy it better
The high fat content (nearly 29g per 100g) makes it a very calorie-dense food, which can be a concern for those managing weight or following a low-fat diet. To enjoy it healthily, practice strict portion control (stick to a 3-4 oz serving), trim visible fat before cooking if possible, and pair it with large portions of non-starchy vegetables (like roasted broccoli or a crisp salad) to add fiber and volume to the meal.
Key benefits
- Excellent source of high-quality complete protein for muscle maintenance and repair.
- Rich in essential minerals like iron (heme iron, highly bioavailable), zinc, and selenium.
- Provides significant B vitamins, especially B12 (crucial for nerve function) and niacin (B3).
- Contains conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'large end' of the rib (ribs 6-9) is actually closer to the front of the cow and contains more of the ribeye muscle, making it generally more tender and marbled than the 'small end' (ribs 10-12), which is closer to the loin.
Full nutrition (USDA data · scales with serving)
| Water | 47.7 g |
| Energy | 355 kcal |
| Energy | 1485 kj |
| Protein | 23.0 g |
| Total lipid (fat) | 28.5 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 173 mg |
| Potassium, K | 293 mg |
| Sodium, Na | 64.0 mg |
| Zinc, Zn | 5.8 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.6 ug |
| Fluoride, F | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.37 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 87.6 mg |
| Betaine | 11.5 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 19.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin D3 (cholecalciferol) | 0.50 ug |
| Vitamin K (phylloquinone) | 2.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.93 g |
| SFA 16:0 | 7.0 g |
| SFA 18:0 | 3.4 g |
| Fatty acids, total monounsaturated | 12.2 g |
| MUFA 16:1 | 1.2 g |
| MUFA 18:1 | 11.0 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.99 g |
| PUFA 18:2 | 0.66 g |
| PUFA 18:3 | 0.30 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.0 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.59 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.90 g |
| Tyrosine | 0.77 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.79 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.88 g |
FAQ
What's the difference between this cut and a ribeye steak?
They come from the same primal section. A ribeye steak is a cross-section cut from the rib, while this 'rib, large end' is typically a larger roast or portion that includes the bone and surrounding muscle, often roasted whole.
How do I cook it to keep it tender?
For roasting, use a two-step method: sear at high heat (450°F/230°C) first to develop a crust, then lower the oven temperature (325°F/160°C) to cook slowly to your desired doneness. Let it rest for 15-20 minutes after cooking to allow juices to redistribute.
Is the fat in beef rib bad for you?
The fat is a mix of saturated and monounsaturated fats. While high intake of saturated fat is often cautioned against, it's part of a balanced diet when consumed in moderation. The key is portion control and balancing it with plenty of vegetables and whole grains.
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 3.55 kcal/g · 26% 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: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.