Boneless rib roast

Boneless rib roast is a cut of beef that comes from the rib area, but already deboned, which makes it easier to prepare and use in various recipes. It is characterized by its intense and juicy flavor, thanks to the fat marbling that gives it a tender texture after proper cooking.

This cut is very popular in the cuisines of countries such as Argentina, Uruguay, Chile, and Mexico, where it is used in stews, braises, and, of course, in barbecues or roasts. Being boneless, it is ideal for preparations where the meat needs to be cut into pieces or for more even cooking.

Regarding its properties, boneless rib roast is a good source of high-quality protein, iron, and zinc, essential minerals for the body. It also contains fats, so its consumption should be moderate within a balanced diet.

In different regions of Latin America, this cut may be known by other synonyms such as "boneless short ribs", "deboned ribs", or simply "rib roast" when it is clarified that it is boneless. The exact name may vary, but it generally refers to the meat from the ribs that has already been deboned, ready to cook.