Know what’s on your plate
Beef rib roast
Calories & nutrition facts
large end, ribs 6-9, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
Nutrition facts
Per 100 g% DV- Calories 355 kcal —
- Protein 23 g 46%
- Carbohydrate 0 g 0%
- Fat 29 g 37%
- Saturated fat 12 g 57%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 64 mg 3%
- Cholesterol 85 mg 28%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.23 mg 2%
- Vitamin K 2 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.19 mg 15%
- Niacin (B3) 3.7 mg 23%
- Pantothenic acid (B5) 0.37 mg 7%
- Vitamin B6 0.23 mg 14%
- Folate (B9) 7 µg 2%
- Vitamin B12 2.3 µg 98%
- Choline 87.6 mg 16%
Minerals
- Calcium 10 mg 1%
- Iron 2.4 mg 13%
- Magnesium 20 mg 5%
- Phosphorus 173 mg 14%
- Potassium 293 mg 6%
- Zinc 5.8 mg 53%
- Copper 0.09 mg 10%
- Manganese 0.01 mg 1%
- Selenium 21.6 µg 39%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 355 | 23 g | 0 g | 29 g |
| 1 × oz | 85 g | 302 | 20 g | 0 g | 24 g |
| 1 × piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | 292 g | 1037 | 67 g | 0 g | 83 g |
| 2 × oz | 170 g | 604 | 39 g | 0 g | 49 g |
| ½ × oz | 42.5 g | 151 | 9.8 g | 0 g | 12 g |
| 3 × oz | 255 g | 905 | 59 g | 0 g | 73 g |
| 4 × oz | 340 g | 1207 | 78 g | 0 g | 97 g |
Similar foods
- Rib roastwith bone, lean and fat, 3mm (1/8) trim, cooked, roasted316 kcal / 100 g
- Beef riblarge end, ribs 6-9, separable lean and fat, trimmed to 1/8" fat, all grades, raw316 kcal / 100 g
- Rib eye roastbone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted300 kcal / 100 g
- Whole beef ribribs 6-12, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted351 kcal / 100 g
- Beef whole ribribs 6-12, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted330 kcal / 100 g
- Small end beef ribribs 10-12, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted359 kcal / 100 g
- Chuck cross rib roastchuck, boneless, lean and fat, 3mm (1/8) trim, cooked, braised263 kcal / 100 g
- Top round beef roastboneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted160 kcal / 100 g
- Tip round roastround, beef, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted219 kcal / 100 g
- Eye of round roastroast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted208 kcal / 100 g
Questions about Beef rib roast
How much beef rib roast should you buy per person?
Allow about 300–400 g of bone-in beef rib roast per person, depending on how many sides you are serving. The bones and fat reduce the amount of meat you can carve.
How do you roast beef rib roast so it stays pink and tender?
Pat it dry, season it well and roast at 220°C for 20 minutes, then turn the oven down to 160°C. Use a meat thermometer in the centre: take it out at about 52°C for rare or 57°C for medium-rare, then rest it loosely covered for 30 minutes; the temperature will rise as it rests.
Should you cook beef rib roast on the bone?
Yes: the bones help shield the underside from the heat and make a useful base for the roasting tin. Ask the butcher to loosen the rib bones and tie them back on; after roasting, you can lift them away to carve the meat more easily.
How do you carve beef rib roast neatly?
After resting, remove the string and lift off the rib bones if they have been tied back on. Set the roast on its cut side and slice across the grain, using a long sharp carving knife.
What do you serve with beef rib roast?
Yorkshire pudding, roast potatoes and gravy are classic partners; horseradish sauce or mustard cuts through the richness. For a lighter plate, add green vegetables such as broccoli or green beans.
How should you store leftover beef rib roast?
Refrigerate leftovers within two hours, in a covered container or tightly wrapped, and use them within three to four days. Keep slices separate from hot gravy if you want to use them cold in sandwiches.
Can you freeze cooked beef rib roast?
Yes. Wrap portions tightly or seal them in a freezer-safe container and freeze; for best texture, use within two to three months. Thaw in the fridge and reheat only the amount you need until steaming hot.
Source: USDA FoodData Central 168682 · per 100 g · carbohydrate per EU label, fibre excluded
