Beef Rib (Whole, Ribs 6-12, Lean Fat, 18″ Fat Cap, All Grades, Cooked, Roasted) – Nutritional Information
Beef ribs are a hearty and flavorful cut of meat, typically served in a variety of ways to satisfy the cravings of meat lovers. This particular cut, which includes ribs 6 through 12, features a lean fat cap of 18 inches, with a generous amount of marbling for added tenderness and flavor. When roasted, this cut of beef becomes beautifully caramelized, enhancing its rich, meaty taste while offering a satisfying texture.
Nutritional Breakdown per 100g (Cooked, Roasted)
| Nutrient | Amount |
|---|---|
| Energy | 351 kcal |
| Protein | 22.77 g |
| Fat | 28.11 g |
| Saturated Fat | 11.33 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugars | 0.0 g |
| Calcium | 11.0 mg |
| Iron | 2.37 mg |
| Magnesium | 20.0 mg |
| Phosphorus | 177.0 mg |
| Potassium | 305.0 mg |
| Sodium | 64.0 mg |
| Zinc | 5.45 mg |
| Copper | 0.084 mcg |
| Manganese | 0.014 mg |
| Selenium | 22.2 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.07 mg |
| Riboflavin (B2) | 0.18 mg |
| Niacin (B3) | 3.46 mg |
| Vitamin B6 | 0.23 mg |
| Folate | 7.0 mcg |
| Vitamin B12 | 2.56 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Beef ribs, being a single-source protein, are free from common allergens such as gluten, dairy, eggs, nuts, and soy. However, it’s important to note that cross-contamination may occur during preparation or cooking if these allergens are present in the kitchen.
Dietary Preferences
- Carnivore: This dish is suitable for those following a carnivore diet, providing rich protein and fats without any carbohydrates or plant-based ingredients.
- Paleo: As a natural, whole food source, beef ribs are also well-suited for those on a paleo diet, emphasizing animal proteins and healthy fats.
- Keto: The high-fat and moderate-protein content, coupled with zero carbs, makes this a great option for those on a ketogenic diet.
- Low Carb: With no carbohydrates or sugars, beef ribs align well with low-carb and Atkins-style diets.
Cooking Advice
To get the most out of your beef rib cut, slow-roast it in the oven or over an open flame for the best texture and flavor. Roasting at a low temperature, such as 300°F (150°C), allows the fat to render out slowly, ensuring the meat becomes tender and juicy. For extra flavor, you can marinate the ribs in a blend of spices, herbs, and a little olive oil before roasting.
Pro Tip: If you’re preparing a whole rack, consider cutting it into individual ribs after roasting for easy serving. Alternatively, for a tender, melt-in-your-mouth experience, you can slow-cook the ribs in a barbecue sauce of your choice to enhance their already rich flavor.
Conclusion
Beef ribs are a versatile and indulgent choice for meat enthusiasts. With their robust flavor, tender texture, and impressive nutritional profile, they are an excellent source of protein and essential vitamins and minerals. Whether you’re hosting a family dinner or preparing a special treat, this cut of beef will surely satisfy even the most discerning palate.
