Veal, rib, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Braised veal rib lean is a culinary gem, offering a melt-in-your-mouth tenderness and a deep, savory, almost sweet flavor from the slow-cooking process. The lean meat becomes incredibly succulent, with a fine, smooth texture that absorbs rich braising liquids beautifully. Nutritionally, it's a powerhouse of high-quality protein with minimal fat, making it a lean yet satisfying choice.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore braised veal rib for its unparalleled tenderness and the way it transforms from a tough cut into a luxurious, fork-tender delicacy. Its mild, refined flavor makes it a versatile canvas for a wide range of aromatic herbs, wines, and sauces in classic cuisine.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in cholesterol and purines, which may be a concern for individuals with specific health conditions like gout or heart disease. To mitigate, balance portions with fiber-rich vegetables and consider using it as part of a varied protein rotation. Braising often involves added sodium in stocks or seasonings; opt for low-sodium broth and control added salt.
Key benefits
- Excellent source of complete, high-quality protein
- Very low in carbohydrates and sugars
- Provides essential minerals like zinc and selenium
- Lean cut with relatively low fat content
- Highly digestible protein source
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'osso buco' literally means 'bone with a hole' in Italian, referring to the marrow hole in the cross-cut veal shank, which is considered the prized, flavor-rich centerpiece of the dish.
Full nutrition (USDA data · scales with serving)
| Water | 56.1 g |
| Energy | 218 kcal |
| Energy | 912 kj |
| Protein | 34.4 g |
| Total lipid (fat) | 7.8 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 318 mg |
| Sodium, Na | 99.0 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 14.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.31 mg |
| Niacin | 7.9 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 134 mg |
| Betaine | 17.5 mg |
| Vitamin B-12 | 1.5 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) | 0.35 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.0 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 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 | 0.16 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.88 g |
| Fatty acids, total monounsaturated | 2.6 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.74 g |
| PUFA 18:2 | 0.54 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.17 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 | 144 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.5 g |
| Isoleucine | 1.7 g |
| Leucine | 2.7 g |
| Lysine | 2.8 g |
| Methionine | 0.80 g |
| Cystine | 0.39 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.1 g |
| Valine | 1.9 g |
| Arginine | 2.0 g |
| Histidine | 1.3 g |
| Alanine | 2.0 g |
| Aspartic acid | 3.0 g |
| Glutamic acid | 5.4 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.3 g |
FAQ
What's the best way to ensure braised veal rib is tender?
Low and slow is key. Braise it in a covered pot with liquid (like broth or wine) at a gentle simmer for 1.5 to 2.5 hours, until the connective tissue fully breaks down.
Can I substitute another cut for braised veal rib?
Yes, other tough, collagen-rich cuts like veal shoulder or shank work well for braising. Beef chuck is a common substitute, though the flavor will be stronger.
Is braised veal rib suitable for a low-fat diet?
The lean portion itself is relatively low in fat, but the braising liquid may contain added fats. Skimming the fat from the sauce before serving can reduce the overall fat content.
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 2.18 kcal/g · 63% 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: 0.31 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.