Beef, rib, shortribs, separable lean and fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
Beef short ribs are a rich, marbled cut from the rib section, prized for their deep, beefy flavor and succulent texture when slow-cooked. With 390 kcal and over 36g of fat per 100g, they are an energy-dense, high-fat protein source. The raw cut features distinct layers of lean meat, fat, and bone, which render down to create a luxurious mouthfeel.
Calorie split: 15% protein · 0% carbs · 85% fat
↓ Full nutrition💚 Why it's loved
People adore short ribs for their unparalleled richness and the way they transform into meltingly tender, flavor-packed morsels after hours of braising. Their versatility in both Western and Asian cuisines makes them a beloved centerpiece for comfort food and celebratory feasts alike.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content can be a concern for those managing weight or cardiovascular health, and the cut can be tough if not cooked properly. To mitigate, opt for slow-cooking methods like braising or smoking to break down connective tissue, and pair with fiber-rich vegetables or a light salad to balance the meal. Portion control is key, and trimming excess visible fat before cooking can reduce overall fat intake.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in iron and zinc, essential minerals for immune function.
- Provides vitamin B12, crucial for nerve health and energy production.
- The high fat content delivers a satisfying, calorie-dense meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'short ribs' refers to the cut's length, not the cooking time; they are called 'short' because they are cut from the shorter end of the rib bone, typically 3-4 inches long.
Full nutrition (USDA data · scales with serving)
| Water | 48.3 g |
| Energy | 390 kcal |
| Energy | 1631 kj |
| Protein | 14.4 g |
| Total lipid (fat) | 36.2 g |
| Ash | 0.68 g |
| Carbohydrate, by difference | 0.40 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 232 mg |
| Sodium, Na | 49.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 14.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.6 mg |
| Pantothenic acid | 0.24 mg |
| Vitamin B-6 | 0.30 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 2.6 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 | 15.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 1.2 g |
| SFA 16:0 | 9.0 g |
| SFA 18:0 | 4.5 g |
| Fatty acids, total monounsaturated | 16.4 g |
| MUFA 16:1 | 1.9 g |
| MUFA 18:1 | 13.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 0.81 g |
| PUFA 18:3 | 0.48 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 76.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.16 g |
| Threonine | 0.63 g |
| Isoleucine | 0.65 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.37 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.56 g |
| Tyrosine | 0.48 g |
| Valine | 0.70 g |
| Arginine | 0.91 g |
| Histidine | 0.49 g |
| Alanine | 0.87 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.79 g |
| Proline | 0.64 g |
| Serine | 0.55 g |
FAQ
What's the best way to cook raw short ribs?
Slow cooking methods like braising, smoking, or using a slow cooker are ideal to break down the tough connective tissue and render the fat, resulting in tender, flavorful meat.
Are short ribs healthy?
While they are a good source of protein and minerals, they are high in fat and calories, so they should be enjoyed in moderation as part of a balanced diet.
How do I choose good short ribs?
Look for meat with good marbling (fat within the muscle), a bright red color, and a thick layer of fat on the outside. The bones should be clean and not overly dry.
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 3.90 kcal/g · 15% 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.