Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, prime, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a prime-grade beef rib roast, specifically from the large end (ribs 6-9), with a thin 1/8-inch fat cap. When roasted, it yields a rich, beefy flavor with a succulent, tender texture and a satisfyingly crisp, fatty crust. Nutritionally, it is a calorie-dense, high-protein, and high-fat food with zero carbohydrates.
Calorie split: 24% protein · 0% carbs · 76% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its luxurious, buttery flavor and melt-in-your-mouth tenderness when cooked properly. It's a centerpiece for celebrations, embodying comfort and indulgence in dishes like prime rib or standing rib roast.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content (over 32g fat per 100g) can be a concern for those managing weight or cholesterol. To counteract this, practice strict portion control (a 3-4 oz serving) and pair it with a large portion of fiber-rich, non-starchy vegetables like roasted Brussels sprouts or a crisp salad to add volume and nutrients without excess calories.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and repair.
- Provides essential minerals like iron, zinc, and B12 for energy and immune function.
- The fat content delivers a high level of satiety, helping you feel full longer.
- Contains conjugated linoleic acid (CLA), a type of fatty acid studied for its potential benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'large end' of the rib (ribs 6-9) is closer to the chuck and is generally considered more marbled and flavorful than the 'small end' (ribs 10-12), which is leaner and more tender.
Full nutrition (USDA data · scales with serving)
| Water | 44.5 g |
| Energy | 393 kcal |
| Energy | 1644 kj |
| Protein | 22.9 g |
| Total lipid (fat) | 32.7 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 172 mg |
| Potassium, K | 291 mg |
| Sodium, Na | 64.0 mg |
| Zinc, Zn | 5.8 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 22.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 3.6 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 |
| Vitamin B-12 | 2.3 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 13.6 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 8.1 g |
| SFA 18:0 | 4.0 g |
| Fatty acids, total monounsaturated | 14.3 g |
| MUFA 16:1 | 1.3 g |
| MUFA 18:1 | 12.7 g |
| MUFA 20:1 | 0.05 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.77 g |
| PUFA 18:3 | 0.32 g |
| PUFA 20:4 | 0.04 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.00 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.58 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.89 g |
| Tyrosine | 0.77 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.78 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.87 g |
FAQ
What's the difference between prime, choice, and select grades for this cut?
Prime grade has the most abundant marbling (intramuscular fat), making it the most tender and flavorful. Choice has less marbling, and Select is the leanest. This specific food is Prime, the highest USDA grade.
How should I cook it to keep it tender?
For a roast, the best method is a reverse sear: cook low and slow in the oven (around 250°F/120°C) until the internal temperature reaches your desired doneness, then sear it at high heat to create a crust. This ensures even cooking and maximum tenderness.
Is the fat cap edible?
Yes, especially when trimmed to 1/8 inch as described. During roasting, the fat renders, basting the meat and adding incredible flavor. The resulting crispy, rendered fat is a prized part of the dish for many.
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 3.93 kcal/g · 23% 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.