Bone-in Beef Short Ribs.

Beef short ribs are a nutrient-dense source of high-quality protein, iron, and B vitamins. However, they are high in saturated fat and calories (280 kcal per 100g), so they should be enjoyed in moderation as part of a balanced diet.

Yes, beef short ribs are excellent for a ketogenic or low-carb diet because they contain 0g of carbohydrates and are high in fat (23g per 100g). The fat content provides a sustainable energy source for those in ketosis.

Short ribs are a tough cut with significant connective tissue, making them ideal for 'low and slow' cooking methods. Braising them in liquid for 3-4 hours at a low temperature results in tender, fall-off-the-bone meat.

Naturally, beef short ribs are 100% gluten-free. However, if you are buying them pre-marinated or ordering them at a restaurant, check the ingredients as braising liquids like soy sauce or beer often contain gluten.

Cooking with the bone adds significant flavor and depth to the dish. As the bone heats, it releases marrow and collagen into the meat and sauce, creating a richer flavor and a silkier texture compared to boneless cuts.

Raw beef short ribs can be safely stored in the refrigerator for 3 to 5 days. For longer storage, wrap them tightly in airtight freezer-safe packaging and they will maintain quality for 6 to 12 months in the freezer.

They have a deep, rich, and intensely beefy flavor, often described as more flavorful than a standard pot roast. When slow-cooked, the rendered fat and connective tissue give the meat a buttery, succulent mouthfeel.

Fresh short ribs should be bright red; if they have turned dark grey or green, they may be spoiled. Additionally, a sour or ammonia-like smell and a slimy or tacky texture are clear indicators that the meat is no longer safe to eat.