Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
Buy on AmazonVitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 3.2 MG | 20% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 2.9 UG | 120% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 183 MG | 15% | |
| Potassium, K | 324 MG | 7% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 4.9 MG | 45% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 22.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (45% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (20% DV).
- Rich source of Vitamin B-12 (120% of Daily Value per 100g).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
This cut comes from the upper portion of the rib section, typically ribs 10 through 12, and is prized for its balance of tenderness and flavor. It's a moderately fatty cut, with about 27 grams of fat per 100 grams, which contributes to its rich, juicy taste when cooked. Despite the higher fat content, it's also a strong source of high-quality protein—offering over 22 grams per serving—making it a satisfying option for those looking to meet their daily protein needs. It's also rich in essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
Because of its marbling and tenderness, this cut is best suited for dry-heat cooking methods like roasting, grilling, or broiling. Roasting at a moderate temperature helps render the fat and develop a flavorful crust while keeping the interior moist. It's often enjoyed as a roast for special occasions or sliced for sandwiches and salads. While it's nutrient-dense, its higher saturated fat content means it's best enjoyed in moderation, especially for those mindful of heart health. Pairing it with fiber-rich vegetables or whole grains can create a more balanced meal.
Compare Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
See how Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted compares to other foods:
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs Beef, round, bottom round, steak, separable lean and fat, trimmed to 0" fat, choice, cooked, braised
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs Beef, round, bottom round, roast, separable lean and fat, trimmed to 0" fat, choice, cooked, roasted
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs Beef, round, bottom round, steak, separable lean and fat, trimmed to 0" fat, select, cooked, braised
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs Beef, round, bottom round, steak, separable lean only, trimmed to 0" fat, select, cooked, braised
More in Beef Products
Browse all foods in the Beef Products category to compare nutrition facts and find the best options for your diet.