Super source
Energy
292 kcal · 15% DV target
A heavily marbled and collagen-rich cut from the brisket, chuck, or rib areas, beef short ribs transform into a succulent, fork-tender delicacy through slow cooking while providing a dense profile of bioavailable minerals and B vitamins.
Beef short ribs are a concentrated source of essential minerals like iron and zinc, which have higher bioavailability (the degree to which the body can absorb and use a nutrient) when sourced from red meat compared to plant-based alternatives .5
Short ribs naturally provide vitamin B12, a nutrient found only in animal products that is essential for nerve function; a standard serving of lean beef can provide nearly 80% of the daily recommended intake .5
While red meat is often associated with cardiovascular risks due to its saturated fat content, institutional guidance suggests that lean cuts pose a negligible risk to health when consumed within recommended dietary limits .12
Beef ribs contain notably high levels of L-carnitine (a compound involved in energy metabolism), providing significantly more per gram than other beef cuts like the liver or shoulder .4
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
292 kcal · 15% DV target
16.8 g · 34% DV target
22.0 g · 28% DV target
4.95 g · 10% DV target
9.06 g · 45% DV target
Not a benefit — best kept low
0.37 g · Top 8% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or airtight container.
Wrap tightly to prevent freezer burn.
Beef production is a significant driver of greenhouse gas emissions and land use compared to other protein sources.
The 'flanken' style of short ribs, cut across the bone rather than between them, was popularized by Jewish immigrants in Eastern Europe as a way to make a tough, inexpensive cut of meat palatable through long braising.