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Short Ribs, Beef

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Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections. They have a lot of flavor, but are fatty and fairly tough. For best results, short ribs should be cooked slowly with moist heat. Short ribs that are cut parallel to the bone are known as English style short ribs and may contain some bone or may be boneless. Short ribs cut across the rib bones, in a slab, are known as flanken.

USDA Nutrition Facts

Calories164
Protein8g
Total Fat10g
Total Carbohydrates9g
Dietary Fiber1g
Sugars0g
Potassium172mg
Sodium425mg
Cholesterol32mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories251
Protein18g
Total Fat18g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium145mg
Sodium1134mg
Cholesterol98mg
Serving Size1 oz
Calories198
Protein14g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Potassium297mg
Sodium1217mg
Cholesterol54mg

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