Beef Rib Small End (Ribs 10-12) – Lean, with 18” Fat, Cooked, Roast
Beef ribs are a delectable cut of meat known for their rich flavor and tender texture, especially when slow-cooked or roasted. The small end of the beef rib, taken from ribs 10 through 12, offers a premium portion that balances the meaty goodness of the rib with a manageable fat content. This particular cut features a significant portion of fat (18 inches), which can add richness to the dish when roasted. Cooking it to perfection not only enhances its natural flavors but also results in a beautifully caramelized exterior and juicy, tender interior.
Nutritional Information per 100g
| Nutrient | Amount |
|---|---|
| Energy (kcal) | 341.0 kcal |
| Protein | 22.54 g |
| Total Fat | 27.14 g |
| Saturated Fat | 10.92 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 13.0 mg |
| Iron | 2.42 mg |
| Magnesium | 20.0 mg |
| Phosphorus | 183.0 mg |
| Potassium | 324.0 mg |
| Sodium | 63.0 mg |
| Zinc | 4.93 mg |
| Copper | 78.0 mcg |
| Manganese | 14.0 mcg |
| Selenium | 21.9 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.06 mg |
| Riboflavin (B2) | 0.16 mg |
| Niacin (B3) | 3.16 mg |
| Vitamin B6 | 0.24 mg |
| Folate | 6.0 mcg |
| Vitamin B12 | 2.88 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Beef rib, a natural source of protein and fat, contains no common allergens such as gluten, dairy, eggs, or nuts. However, cross-contamination may occur during processing, especially if cooked or handled in facilities that process other allergenic foods. If you have specific dietary restrictions, always verify the source and preparation methods to ensure safety.
Dietary Preferences
This cut of beef is a suitable choice for individuals following low-carb, high-protein, and keto diets, given its zero carbohydrate content and rich protein. It is also compliant with paleo and carnivore diets, which focus on animal-based food sources. For those monitoring saturated fat intake or adhering to heart-healthy guidelines, it’s important to enjoy this cut in moderation, as it contains a significant amount of saturated fat.
Cooking Tips and Advice
Beef ribs from the small end are perfect for roasting, grilling, or braising. The long 18” strip of fat can enhance the flavor during cooking, but if you prefer a leaner option, trimming excess fat before preparation is advisable. Roasting the ribs at a low temperature for several hours allows the connective tissue to break down, creating a succulent texture. Alternatively, grilling them over indirect heat adds a smoky flavor while retaining the tender juiciness.
Conclusion
Beef rib, particularly the small end with its 18-inch fat section, offers a satisfying and flavorful option for hearty meals. With its rich nutrient profile, including a good amount of protein, zinc, and iron, it’s an excellent choice for those looking to indulge in a satisfying, meaty dish. While it does contain a higher level of saturated fat, it can be enjoyed as part of a balanced diet, especially when prepared thoughtfully. Whether roasted, grilled, or slow-cooked, beef rib is a versatile and delicious addition to any culinary repertoire.
