Know what’s on your plate
Beef rib
Calories & nutrition facts
large end, ribs 6-9, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Nutrition facts
Per 100 g% DV- Calories 316 kcal —
- Protein 16 g 33%
- Carbohydrate 0 g 0%
- Fat 27 g 35%
- Saturated fat 11 g 56%
- Fibre 0 g 0%
- Sodium 55 mg 2%
- Cholesterol 71 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 2.6 mg 16%
- Pantothenic acid (B5) 0.33 mg 7%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 5 µg 1%
- Vitamin B12 2.7 µg 113%
Minerals
- Calcium 8 mg 1%
- Iron 1.7 mg 10%
- Magnesium 16 mg 4%
- Phosphorus 153 mg 12%
- Potassium 260 mg 6%
- Zinc 3.8 mg 34%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 1%
- Selenium 15.8 µg 29%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 316 | 16 g | 0 g | 27 g |
| 1 × oz | 28.4 g | 90 | 4.6 g | 0 g | 7.7 g |
| 1 × lb | 453.6 g | 1433 | 74 g | 0 g | 124 g |
| 2 × oz | 56.7 g | 179 | 9.2 g | 0 g | 16 g |
| ½ × oz | 14.2 g | 45 | 2.3 g | 0 g | 3.9 g |
| 3 × oz | 85.1 g | 269 | 14 g | 0 g | 23 g |
| 4 × oz | 113.4 g | 358 | 18 g | 0 g | 31 g |
Similar foods
- Beef rib roastlarge end, ribs 6-9, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted355 kcal / 100 g
- Beef rib small endribs 10-12, separable lean and fat, trimmed to 1/8" fat, choice, raw263 kcal / 100 g
- Small end beef ribribs 10-12, separable lean and fat, trimmed to 1/8" fat, all grades, raw254 kcal / 100 g
- Whole beef ribribs 6-12, separable lean and fat, trimmed to 1/8" fat, all grades, raw306 kcal / 100 g
- Beef rib eye small endribs 10-12, separable lean and fat, trimmed to 0" fat, choice, raw274 kcal / 100 g
- Beef whole ribribs 6-12, separable lean and fat, trimmed to 1/8" fat, select, raw288 kcal / 100 g
- Rib roastwith bone, lean and fat, 3mm (1/8 ) trim, raw263 kcal / 100 g
- Beef back ribsbone-in, separable lean only, trimmed to 0" fat, all grades, raw239 kcal / 100 g
- Lamb ribseparable lean only, trimmed to 1/4" fat, choice, raw169 kcal / 100 g
- Rib roast beefraw, lean145 kcal / 100 g
Questions about Beef rib
What is beef rib, and which cut should you buy for roasting?
Beef rib comes from the rib section and is sold as a bone-in joint, individual rib steaks or shorter ribs. For a classic roast, ask for a rib of beef on the bone; short ribs are better suited to slow cooking.
How do you roast a rib of beef?
Bring the joint towards room temperature while the oven heats, pat it dry and season it well. Roast at 220 °C for 20 minutes, then lower to 180 °C and cook for about 15 minutes per 500 g for medium-rare; rest it loosely covered for 20–30 minutes before carving.
How do you cook beef short ribs so they turn tender?
Brown the ribs in a heavy casserole, then add stock or wine, aromatics and enough liquid to come partway up the meat. Cover and cook at 150 °C for about 3 hours, until a fork slides in easily.
How long does raw beef rib keep in the fridge or freezer?
Keep raw beef rib covered on the bottom shelf of the fridge and cook it within 3–5 days of purchase. For longer storage, wrap it tightly and freeze it; thaw it in the fridge, not on the worktop.
What should you serve with a rib of beef?
Roast potatoes, Yorkshire puddings, horseradish sauce and gravy are classic partners. Slow-cooked short ribs also go well with creamy mash or soft polenta, which soak up the cooking juices.
What is the difference between beef rib and beef short ribs?
A rib roast is a large joint from the rib section, usually roasted and carved into slices. Short ribs are cut across or along the ribs into smaller, meatier pieces, with connective tissue that becomes tender during long, slow cooking.
Is beef rib high in protein?
A 100 g portion provides 16 g of protein. Beef rib is also high in zinc, providing 3.8 mg per 100 g.
Source: USDA FoodData Central 168680 · per 100 g · carbohydrate per EU label, fibre excluded
