Meat
Short Rib
Short ribs are taken from the plate, chuck, or back rib ends—short lengths of rib bone with a thick cap of meat and fat. English cut leaves a thick block on one bone; flanken slices across several bones for Korean galbi; boneless “short rib” meat is popular for braises and smoking. The combination of bone, fat, and collagen makes the meat extravagantly savoury when cooked long enough. It is prized for restaurant-level richness: sticky braises, glazed plates, and smoky barbecue. Brown hard, then braise in wine, stock, or beer until a probe meets little resistance; or smoke low and slow like brisket. For galbi, slice thin across the bone, marinate, and grill hot. Expect a higher price than chuck—demand and yield both play a role.
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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 12.4 g
- Saturated Fat 4.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.3 mg
- Sodium 60.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 62.4 g
- Energy 205 kcal
- Water 62.4 g
- Protein 20.9 g
- Fat 12.4 g
- Saturated Fat 4.87 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.12 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 402 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.12 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Short 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
Packing-house charts listed short ribs as a distinct plate and chuck item for braising trade.
Korean galbi and kalbi styles brought flanken short ribs to international grill culture.
Fine dining and barbecue both treated short rib as a premium braise and smoke cut.