Meat
Ribs
Reindeer ribs carry intercostal meat and bone for roasting, braising or grilling after tenderising heat. Season boldly, cook low until the meat yields, finish hot for colour. Rack or individual ribs depending on size of the animal.
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 11.8 g
- Saturated Fat 5.22 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.84 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.1 mg
- Sodium 60.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 59.3 g
- Energy 191 kcal
- Water 59.3 g
- Protein 22.3 g
- Fat 11.8 g
- Saturated Fat 5.22 g
- Monounsaturated Fat 4.84 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.95 mg
- Vitamin B5 — Pantothenic Acid 0.53 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 1.2 µg
- Minerals 430 mg
- Major Minerals 428 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.1 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: 4.95 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Ribs of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Export frozen reindeer steaks entered specialty European grocery; ribs of reindeer took a named place in that kitchen trade.
Indigenous Arctic peoples dried, smoked and stewed reindeer as staple protein. Cooks treated ribs of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, ribs was portioned and sold ready for the pan. Scandinavian butchers portioned reindeer haunch and loin for urban markets.