💎 Key Nutrients
What cut and cooking state this record covers
The food is beef rib short ribs, choice grade, separable lean and fat, cooked by braising. The nutrition unit is 100 g cooked, not raw weight and not the weight of a bone-in restaurant plate. Short ribs can be served with different amounts of edible meat, rendered fat and sauce, so weigh the edible cooked portion when tracking a meal.
For your kitchen
Useful ingredients and supplies for your kitchen.
Food options
Beef, rib, shortribs, separable lean and fat… options
Compare available grocery forms and check the ingredients and package details before choosing.
Compare grocery optionsKitchen tools
Instant-read food thermometers
Check the food’s internal temperature while it cooks.
See thermometer optionsAffiliate disclosure: As an Amazon Associate I earn from qualifying purchases. This is at no additional cost to you.
Short ribs calories, protein and fat per 100 g
The USDA entry lists 471 kcal and 21.57 g protein per 100 g cooked. It also lists 41.98 g total fat, 17.8 g saturated fat, 0 g carbohydrate, 0 g sugar and 0 g fiber, with 50 mg sodium, 94 mg cholesterol, 2.31 mg iron and 224 mg potassium. The high calorie and fat values are expected for a record that includes separable lean and fat; a trimmed cut or a different cooking record is not interchangeable.
Braising, portioning and comparisons
Braising can make the meat tender, but the recipe may add stock, soy sauce, salt, sugar or oil. Those ingredients are not automatically included in the USDA plain-food record. Keep the meat, sauce and side dish as separate entries, and compare cooked-to-cooked or raw-to-raw rather than mixing states.
Storage and food safety
Keep raw and cooked beef cold and use a food thermometer for the preparation. USDA FSIS lists 145°F (62.8°C) with at least a three-minute rest for beef steaks, chops and roasts; a recipe's bone and cut should be considered when measuring. Refrigerate leftovers promptly and follow current local food-safety guidance.
🧊 Storage Guide
❄️
Fridge
3–5 days raw; 3–4 days cooked
🧊
Freezer
3–4 months
⚠️ Signs of
Spoilage:
- smell: sour or ammonia-like odor
- visual: grayish color, mold patches
- texture: slimy or sticky surface
- when to discard: any mold, strong foul smell
🔬 Detailed Nutrition Profile (USDA)
Common Portions
3.00 oz
(85.00g)
1.00 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
(225.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 35.7200 | g |
| Energy | 471.0000 | kcal |
| Energy | 1971.0000 | kJ |
| Protein | 21.5700 | g |
| Total lipid (fat) | 41.9800 | g |
| Ash | 0.7400 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 12.0000 | mg |
| Iron, Fe | 2.3100 | mg |
| Magnesium, Mg | 15.0000 | mg |
| Phosphorus, P | 162.0000 | mg |
| Potassium, K | 224.0000 | mg |
| Sodium, Na | 50.0000 | mg |
| Zinc, Zn | 4.8800 | mg |
| Copper, Cu | 0.0990 | mg |
| Manganese, Mn | 0.0130 | mg |
| Selenium, Se | 20.8000 | µg |
| Fluoride, F | 22.4000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0500 | mg |
| Riboflavin | 0.1500 | mg |
| Niacin | 2.4520 | mg |
| Pantothenic acid | 0.2520 | mg |
| Vitamin B-6 | 0.2200 | mg |
| Folate, total | 5.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 5.0000 | µg |
| Folate, DFE | 5.0000 | µg |
| Choline, total | 82.2000 | mg |
| Betaine | 10.8000 | mg |
| Vitamin B-12 | 2.6200 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 0.0000 | µg |
| Retinol | 0.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 0.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.2900 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 27.0000 | IU |
| Vitamin D (D2 + D3) | 0.7000 | µg |
| Vitamin D3 (cholecalciferol) | 0.7000 | µg |
| Vitamin K (phylloquinone) | 2.4000 | µg |
| Vitamin K (Dihydrophylloquinone) | 0.0000 | µg |
| Fatty acids, total saturated | 17.8000 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.1300 | g |
| SFA 12:0 | 0.1200 | g |
| SFA 14:0 | 1.3800 | g |
| SFA 16:0 | 10.4800 | g |
| SFA 18:0 | 4.9200 | g |
| Fatty acids, total monounsaturated | 18.8800 | g |
| MUFA 16:1 | 1.7800 | g |
| MUFA 18:1 | 16.2300 | g |
| MUFA 20:1 | 0.0800 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 1.5300 | g |
| PUFA 18:2 | 0.9800 | g |
| PUFA 18:3 | 0.5000 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0300 | g |
| PUFA 20:5 n-3 (EPA) | 0.0030 | g |
| PUFA 22:5 n-3 (DPA) | 0.0160 | g |
| PUFA 22:6 n-3 (DHA) | 0.0010 | g |
| Cholesterol | 94.0000 | mg |
| Phytosterols | 0.0000 | mg |
| Tryptophan | 0.1420 | g |
| Threonine | 0.8620 | g |
| Isoleucine | 0.9810 | g |
| Leucine | 1.7160 | g |
| Lysine | 1.8230 | g |
| Methionine | 0.5620 | g |
| Cystine | 0.2780 | g |
| Phenylalanine | 0.8520 | g |
| Tyrosine | 0.6870 | g |
| Valine | 1.0700 | g |
| Arginine | 1.3950 | g |
| Histidine | 0.6880 | g |
| Alanine | 1.3110 | g |
| Aspartic acid | 1.9650 | g |
| Glutamic acid | 3.2380 | g |
| Glycine | 1.3130 | g |
| Proline | 1.0280 | g |
| Serine | 0.8500 | g |
| Hydroxyproline | 0.2270 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 168613)
Comments
Please login to leave a comment.
No comments yet. Be the first to share!