Meat
Plate Short Rib
Plate short ribs are the thick, well-marbled ribs from the plate primal—often three-bone sections prized by BBQ pitmasters and braising cooks. Meat is abundant; fat and collagen make them luxurious after a long cook. Among the most flavourful beef rib options. Smoke low until probe-tender, or braise English-style. Rest wrapped. Serve as whole bones or trimmed. Grade and marbling heavily influence the final richness.
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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 12 g
- Saturated Fat 5.3 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.2 mg
- Sodium 59.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 57.1 g
- Energy 200 kcal
- Water 57.1 g
- Protein 23.2 g
- Fat 12 g
- Saturated Fat 5.3 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.97 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 429 mg
- Major Minerals 428 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 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: 0.18 · vitamin-b3-niacin: 4.97 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Plate 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 charts separated plate short ribs as a distinct wholesale item.
Texas and competition BBQ elevated plate short ribs to star status.
Restaurants plated single-bone plate short ribs as premium mains.