Meat/Beef Product | Keto High Protein

Beef Back Rib

Bos taurus Allergen-Free
Beef Back Rib

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine American, BBQ
  • Seasonality Year-Round
  • Source Beef

The Forktionary Angle

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Definition

Rib bones cut from the prime rib section of beef, featuring meat between the bones and on top.

Sensory Profile

TasteRich, Umami, Beefy, Fatty
TextureTender (when slow-cooked), Juicy, Meaty
AromaRobust, Savory, Meaty
AcidityLow

Technical Metrics

Nutrition Facts

Per 112g (cooked)
Calories320 kcal
Total Fat23g
Saturated Fat9g
Trans Fat1g
Cholesterol80mg
Protein28g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium15mg
Iron2.5mg
Potassium350mg

Chef’s Secret

Remove the membrane from the bone side of the ribs before cooking for a more tender texture and better flavor penetration.

Substitutions

Best Match

Beef Short Ribs

1:1

Very similar flavor and texture, often fattier, great for slow cooking.

Pork Spareribs

1:1

Different flavor profile but similar cooking methods and presentation for BBQ.

Lamb Ribs

1:1

Offers a distinct lamb flavor, good for roasting and grilling, can be gamier.

Oxtail

1:1

Provides rich, gelatinous meat for stews and braises, different cut but similar richness.

Buying Guide

Look for well-marbled ribs with a good layer of meat. Avoid dried-out or discolored meat. Store refrigerated.

Flavor Pairings

BBQ sauce mashed potatoes coleslaw corn on the cob dark beer.