SHORT RIBS

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| Ingredients | How to cook beef short ribs

How to cook beef short ribs

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Like all meat close to the bone, short ribs are arguably one of the most flavoursome beef cuts, with the meat in between and covering the rib cage.

The cut

Also known as spare ribs, short ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs take on flavour well. The length of ribs can vary depending on the recipe they are used in.

How to cook

Best cooking methods – Slow Cooking, Roast

Marinating the ribs is recommended for at least a couple of hours, if not overnight in the refrigerator. Simmering the ribs before cooking breaks down the connective tissue, ensuring a tender, moist result. Cook the ribs on a preheated barbecue, covered for 15 minutes or until cooked through. Alternatively, bake in the oven at 180ºC for the same amount of time.

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Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Iron
  • Source of Zinc
  • Low Sodium
Nutrient Composition:

Beef Ribs, Lean, Fast-Roasted (per 100g)

  • Energy: 823kJ
  • Energy: 197kcal
  • Protein: 27.2g
  • Total Fat: 9.7g
  • Saturated Fat: 3.62g
  • Polyunsaturated Fat: 0.24g
  • Omega 3: 0.08g
  • Monounsaturated Fat: 2.98g
  • Cholesterol: 68.8mg
  • Sodium: 58mg
  • Iron: 2.21mg
  • Zinc: 4.9mg
  • Vitamin B12: 1.2ug
  • Vitamin D3: 0.31ug
  • 25-OH Vitamin D3: 0.20ug
  • Selenium: 3.5ug

Consider nutrition information of other ingredients added while cooking.

Source: www.foodcomposition.co.nz/search/food/M1075/full-grouped