Meat
English Cut
English-cut short ribs are thick bone-in chunks cut parallel to the bone—each piece a single rib section with a deep block of meat, ideal for braising and plated service. They look dramatic and stay moist when cooked low and slow. Brown on all sides, braise in wine or stock until fork-tender, and glaze with reduced juices. One or two bones per person is a generous main. Not for quick grilling unless butterflied thin.
Track this ingredient
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 12.5 g
- Saturated Fat 4.92 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 73.2 mg
- Sodium 62.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 63.3 g
- Energy 190 kcal
- Water 63.3 g
- Protein 23.3 g
- Fat 12.5 g
- Saturated Fat 4.92 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.24 mg
- Vitamin B3 — Niacin 6.43 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.7 µg
- Minerals 444 mg
- Major Minerals 442 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.24 · vitamin-b3-niacin: 6.43 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.7 ·
Minerals
English Cut 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
English butchery cut short ribs into thick single-bone portions for pot cookery.
American fine dining adopted English-cut short ribs as a braised main.
Home cooks sought English-cut packs for weekend red-wine braises.