Beef Rib (Small End, Ribs 10-12, with 18″ Fat, Raw)
Beef ribs are a hearty, flavorful cut of meat, and when sourced from the small end of the rib section (ribs 10-12), they offer rich, tender meat with a satisfying amount of marbling. The addition of fat, particularly the 18″ fat cap, helps to retain moisture and flavor during cooking, making them ideal for slow roasting, grilling, or barbecuing. This cut is well-suited for those looking for a substantial and satisfying meal, with a good balance of protein, fat, and essential nutrients.
Nutritional Information (per 100g):
| Nutrient | Amount |
|---|---|
| Energy | 246 kcal |
| Protein | 19.56 g |
| Total Fat | 18.0 g |
| Saturated Fat | 7.264 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 22.0 mg |
| Iron | 1.4 mg |
| Magnesium | 20 mg |
| Phosphorus | 180 mg |
| Potassium | 297 mg |
| Sodium | 49 mg |
| Zinc | 3.28 mg |
| Copper | 0.067 mcg |
| Manganese | 0.009 mg |
| Selenium | 22.4 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.07 mg |
| Riboflavin (B2) | 0.106 mg |
| Niacin (B3) | 5.228 mg |
| Vitamin B6 | 0.54 mg |
| Folate (B9) | 10.0 mcg |
| Vitamin B12 | 0.93 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.4 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
This cut of beef is naturally free from common allergens like gluten, dairy, and soy. However, the preparation and cooking process may introduce allergens, particularly if marinated or cooked with ingredients like soy sauce or dairy-based sauces.
Dietary Preferences:
- Paleo-friendly: Beef ribs are a great choice for those following a paleo diet, as they are rich in protein and healthy fats without any processed ingredients.
- Keto-friendly: With a low carbohydrate content and a high fat-to-protein ratio, beef ribs are suitable for those on a ketogenic diet.
- Low-Carb: With no carbohydrates, this cut of meat is ideal for low-carb eating plans.
Advice:
Beef ribs are best cooked low and slow to allow the fat to melt into the meat, resulting in tender, juicy ribs. Consider seasoning with a dry rub or marinating before cooking for added flavor. This cut of beef pairs wonderfully with roasted vegetables, mashed potatoes, or a side salad. Whether grilling, smoking, or slow-roasting, make sure to let the ribs rest after cooking to lock in their juices before serving.
Conclusion:
Beef ribs from the small end (ribs 10-12) with an 18″ fat cap are an excellent choice for anyone craving a flavorful, protein-packed meal. Not only do they offer rich flavor and tenderness, but they also provide a range of essential nutrients, including iron, zinc, and B vitamins. Perfect for a variety of cooking methods, this cut of beef can be tailored to suit various dietary preferences while delivering a hearty, satisfying meal.
