Meat
Rib
Beef rib bones—after the meat is cut away for steaks and short ribs—still hold residual meat, cartilage, and flavour for stock and dog-bone novelty sales. In the kitchen they roast well for brown stock and can be smoked for barbecue beans and sauces. Roast until browned, then simmer. Or use meaty rib bones as a thrifty braise when enough meat remains. Strain carefully; small bone fragments can appear if bones were sawn.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.24 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.7 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 60.5 g
- Energy 190 kcal
- Water 60.5 g
- Protein 22.4 g
- Fat 11.9 g
- Saturated Fat 5.24 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.47 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 382 mg
- Major Minerals 380 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.47 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Rib of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American packing houses sold rib bones as soup bones after premium meat removal.
Backyard BBQ used leftover rib bones to flavour beans and sauces.
Restaurants reserved rib bones for house stocks and smoked broths.