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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fall-off-the-bone tender beef short ribs slowly braised in a rich, dark Guinness stout gravy. This hearty, comforting dish is perfect for a cozy weekend dinner, especially when served over creamy mashed potatoes.
Tender, juicy, and packed with flavor, these grilled flanken-style beef short ribs are marinated in an authentic savory-sweet Korean sauce and cooked to perfection in minutes. An absolute crowd-pleaser for any barbecue or weeknight dinner.
Fall-off-the-bone tender beef short ribs slowly braised in a rich, savory red wine sauce. This classic comfort food recipe is surprisingly easy to make and perfect for a cozy dinner or impressing guests.
Beef short ribs are highly nutrient-dense, offering significant amounts of high-quality protein, heme iron, and Vitamin B12. However, they are high in calories and saturated fat, containing about 386 calories and 29.8g of fat per 100g. They are best enjoyed in moderation as part of a balanced diet.
Beef short ribs provide approximately 27.6g of protein per 100g. This makes them an excellent source of complete protein, which is essential for muscle repair, growth, and supporting overall body function.
Yes, beef short ribs are very keto-friendly because they contain 0g of carbohydrates and are high in fat. The high fat content (29.8g per 100g) helps those on a ketogenic diet meet their daily fat macros while providing essential minerals.
In their raw, natural state, beef short ribs are 100% gluten-free. However, when ordering them at restaurants or using recipes, be aware that braising liquids often contain soy sauce, flour, or beer, which may contain gluten.
The best method is 'low and slow' cooking, such as braising in a liquid or using a slow cooker. This long cooking process is necessary to break down the tough connective tissues and rendered fat, resulting in tender, fall-off-the-bone meat.
Beef short ribs have a deep, rich, and intensely beefy flavor compared to other cuts. Because of their high fat marbling, they have a succulent, buttery texture and a savory profile that is enhanced by slow cooking.
Generally, no. Short ribs are a tough cut of meat with significant connective tissue that requires time to soften. Cooking them quickly over high heat will result in meat that is very chewy and difficult to eat, unless they are sliced very thin (flanken-style) for quick grilling.
beef short ribs is a versatile ingredient found in cuisines around the world. With 386 calories per 100g and 27.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 2 recipes featuring beef short ribs with step-by-step instructions.
Browse recipes →Raw beef short ribs can be safely stored in the refrigerator for 3 to 5 days. If you do not plan to cook them within that timeframe, they should be wrapped tightly and stored in the freezer, where they will stay fresh for 6 to 12 months.
Fresh short ribs should be bright red with white fat and have a mild, neutral scent. If the meat has turned grey or brown, feels slimy or tacky to the touch, or emits a sour or ammonia-like odor, it has spoiled and should be discarded.
They are an excellent source of heme iron, which helps prevent anemia, and Vitamin B12, which is crucial for nerve function. Additionally, they provide zinc and selenium, which support the immune system and act as antioxidants.