Beef Short Ribs Health Benefits and Nutrition Facts

Nutritional summary

Beef short ribs are a concentrated source of essential minerals like iron and zinc, which have higher bioavailability (the degree to which the body can absorb and use a nutrient) when sourced from red meat compared to plant-based alternatives .
Short ribs naturally provide vitamin B12, a nutrient found only in animal products that is essential for nerve function; a standard serving of lean beef can provide nearly 80% of the daily recommended intake .
While red meat is often associated with cardiovascular risks due to its saturated fat content, institutional guidance suggests that lean cuts pose a negligible risk to health when consumed within recommended dietary limits .
Beef ribs contain notably high levels of L-carnitine (a compound involved in energy metabolism), providing significantly more per gram than other beef cuts like the liver or shoulder .

Interesting fact

The 'flanken' style of short ribs, cut across the bone rather than between them, was popularized by Jewish immigrants in Eastern Europe as a way to make a tough, inexpensive cut of meat palatable through long braising.

Standout nutrients

ELITE

SOURCE

Zinc

ELITE

SOURCE

Vitamin B6

ACE

SOURCE

Niacin

GREAT

SOURCE

Selenium

305

kcal per 100g

Protein16.8g

Fat22.0g

Carbs1.12g

Fiber0.15g

Sugar4.95g

Fat breakdown

Polyunsat0.88g

Monounsat10.0g

Saturated9.06g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

Beef production is a significant driver of greenhouse gas emissions and land use compared to other protein sources.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or airtight container.

Freeze

6–12 months

Wrap tightly to prevent freezer burn.

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication - PMC

[1]pmc.ncbi.nlm.nih.gov

Nutritional value of suckler beef from temperate pasture systems - PMC

[2]pmc.ncbi.nlm.nih.gov

Functional Properties of Meat in Athletes’ Performance and Recovery - PMC

[4]pmc.ncbi.nlm.nih.gov

1. EXPOSURE DATA - Red Meat and Processed Meat - NCBI Bookshelf

[5]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

35.1

Version

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