raw beef rib

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raw beef rib - Nutrition Facts & Recipes | CraftMyMeals | CraftMyMeals

Dietary Information

animal Based

Nutrition Facts

Per 100g

291

Calories

17g

Protein

Carbs

25g

Fat

Fiber

Sugar

10g

Sat. Fat

72mg

Cholesterol

Vitamins & Minerals

Vitamin A: 0mcg

Vitamin C: 0mg

Vitamin D: 0mcg

Vitamin E: 0mg

Vitamin K: 1mcg

Vitamin B1 (Thiamin): 0mg

Vitamin B2 (Riboflavin): 0mg

Vitamin B3 (Niacin): 4mg

Vitamin B5 (Pantothenic Acid): 1mg

Vitamin B6: 0mg

Vitamin B9 (Folate): 6mcg

Vitamin B12: 2mcg

Sodium: 54mg

Potassium: 255mg

Calcium: 10mg

Iron: 2mg

Magnesium: 18mg

Phosphorus: 158mg

Zinc: 4mg

Copper: 0mg

Manganese: 0mg

Selenium:

Nutrition data source: USDA FoodData Central

Measurement Conversions

Common measurement equivalents in grams

1 Oz

28.35g

1 Lb

453.59g

1 Kg

1000g

1 Piece

170g

Health Benefits

•Excellent source of high-quality complete protein for muscle repair
•Rich in Vitamin B12 which is essential for nervous system health
•High in bioavailable heme iron to prevent anemia
•Provides significant amounts of zinc for immune system support
•Contains selenium, a powerful antioxidant

Storage Tips

•Store in the coldest part of the refrigerator at or below 40°F (4°C)
•Keep in original packaging or a leak-proof container to prevent cross-contamination
•

Frequently Asked Questions

How long does raw beef rib last in the refrigerator?

Raw beef ribs can be safely stored in the refrigerator for 3 to 5 days before cooking.

Can I freeze raw beef ribs?

Yes, they can be frozen for 6 to 12 months for best quality, though they remain safe indefinitely if kept at 0°F.

What should I look for when buying beef ribs?

Look for meat that is bright cherry-red with plenty of white marbling and no grey or brown spots.

What is a good substitute for beef ribs?

Beef chuck roast or brisket are excellent substitutes as they also benefit from slow cooking.

Should I wash raw beef ribs before cooking?

No, washing raw meat can spread bacteria to your sink and kitchen surfaces; cooking to the proper temperature kills bacteria.

Why are beef ribs often tough?

They contain a lot of connective tissue and collagen, which requires long, slow cooking to melt into tender gelatin.

Are beef ribs high in fat?

Yes, ribs are one of the fattier cuts of beef, which contributes to their rich flavor and tenderness when cooked properly.

What is the 'silver skin' and should I remove it?

It is a tough membrane on the bone side; removing it allows seasonings to penetrate and makes the ribs easier to eat.

About raw beef rib

raw beef rib is a versatile ingredient found in cuisines around the world. With 291 calories per 100g and 16.8 grams of protein, it's a nutritious addition to many dishes.

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