Beef Rib (Large End, Ribs 6-9, with 18″ Fat Trimmed, Cooked, Broiled)
This cut of beef comes from the large end of the rib section, specifically ribs 6 through 9, with an 18-inch fat layer trimmed off. The rib is cooked through broiling, which helps retain its rich, flavorful profile while providing a balance of tender meat and crispy edges. Ideal for those who enjoy a robust and hearty beef flavor, this cut offers a great source of protein and essential vitamins and minerals.
Nutritional Breakdown per Serving
| Nutrient | Amount per Serving |
|---|---|
| Energy (Calories) | 338 kcal |
| Protein | 21.55 g |
| Fat | 27.22 g |
| Saturated Fats | 11.06 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 10 mg |
| Iron | 2.19 mg |
| Magnesium | 19 mg |
| Phosphorus | 182 mg |
| Potassium | 309 mg |
| Sodium | 64 mg |
| Zinc | 5.07 mg |
| Copper | 79 mcg |
| Manganese | 13 mcg |
| Selenium | 21 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.07 mg |
| Riboflavin (Vitamin B2) | 0.16 mg |
| Niacin (Vitamin B3) | 2.78 mg |
| Vitamin B6 | 0.23 mg |
| Folate | 6.0 mcg |
| Vitamin B12 | 2.89 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This cut of beef contains no known allergens. However, it is important to note that individuals with beef or other meat sensitivities should avoid consumption.
Dietary Preferences
- High in Protein: This beef rib is a great choice for those looking to increase their protein intake, essential for muscle growth and repair.
- Low in Carbs: With no carbohydrates or sugar, this cut is suitable for low-carb and ketogenic diets.
- Rich in Fat: The rib contains a substantial amount of fat, including saturated fats, which contribute to its rich flavor but should be consumed in moderation for those monitoring fat intake.
- High in Essential Minerals: A good source of zinc, iron, phosphorus, and magnesium, essential for bone health, oxygen transport, and overall cellular function.
Cooking Tips
Broiling is an excellent cooking method for this beef cut, as it helps to render some of the fat, while achieving a deliciously crispy exterior. To ensure tenderness, cook the ribs slowly at a lower temperature, then finish under high heat to create a perfect sear. You can marinate the beef beforehand to enhance flavor, or simply season with salt, pepper, and herbs for a simpler approach.
Conclusion
The beef rib (large end, ribs 6-9) offers a flavorful and nutrient-dense option for any meat lover. Its high protein and fat content make it ideal for those on a high-protein or low-carb diet, while its rich mineral profile supports overall health. Broiling this cut ensures a tender and satisfying meal that’s both hearty and satisfying.
