Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8" fat, all grades, cooked, broiled
Whole food · Beef Products
This cut is the lean, meaty end of the beef short rib, delivering a robust, beefy flavor with a firm, satisfying texture when broiled. With nearly 30 grams of protein and minimal fat per 100g, it's a powerhouse for muscle repair and satiety. The broiling process creates a delicious, caramelized crust while keeping the interior tender and juicy.
💚 Why it's loved
People adore it for its deep, savory flavor that intensifies with broiling, making it a centerpiece for hearty meals. Its versatility allows it to shine in everything from simple grilled steaks to slow-cooked braises, and it holds a special place in American barbecue and Korean BBQ traditions.
⚠️ Watch-outs & how to enjoy it better
While lean, the cut can become tough if overcooked, and its high protein content may be challenging for those with kidney issues. To counteract toughness, marinate it beforehand or cook it to medium-rare, and pair it with fiber-rich vegetables like roasted Brussels sprouts or a side salad to balance the meal. For those watching sodium, use low-sodium seasonings and avoid pre-marinated versions.
Key benefits
- High-quality complete protein for muscle maintenance
- Rich in heme iron, which is easily absorbed by the body
- Excellent source of zinc for immune function
- Low in carbohydrates, suitable for low-carb diets
- Provides B vitamins like B12 and niacin for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The rib 10-12 section is often called the 'small end' because it's closer to the loin, making it more tender and less fatty than the larger 'big end' ribs, which is why it's prized for quick-cooking methods like broiling.
Full nutrition (scales with serving)
| Water | 64.3 g |
| Energy | 195 kcal |
| Energy | 817 kj |
| Protein | 29.6 g |
| Total lipid (fat) | 7.6 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 235 mg |
| Potassium, K | 378 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 5.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 34.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.15 mg |
| Niacin | 8.5 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.64 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 113 mg |
| Betaine | 14.8 mg |
| Vitamin B-12 | 1.7 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) | 0.38 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Fatty acids, total saturated | 2.9 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 | 0.21 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 1.00 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.23 g |
| MUFA 18:1 | 2.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:3 | 0.02 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) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 87.0 mg |
| Tryptophan | 0.19 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.5 g |
| Methionine | 0.77 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.94 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 0.94 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.31 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this cut suitable for a low-fat diet?
Yes, when trimmed to 1/8" fat, it contains only about 7.6g of fat per 100g, making it a lean protein option that fits well into low-fat diets.
How should I cook it to keep it tender?
Broil it quickly at high heat to medium-rare or medium, or braise it slowly in liquid to break down connective tissue. Avoid overcooking, which can make it tough.
What are the best seasonings for this beef?
Simple salt and pepper let the beef flavor shine, but it also pairs well with garlic, rosemary, or a marinade of soy sauce, ginger, and brown sugar for Korean-style preparation.