Carnes

Boneless short ribs

Boneless short ribs
Popularity 4 recipes

Used in multiple popular recipes

Ingredient Information

Name

Boneless short ribs

Category

Carnes

Popularity

4 recipes

Status

Inactive

Description

Boneless short ribs are a cut of beef that comes from the front section of the rib, but they are deboned to make them easier to prepare and eat. This type of rib retains the juicy texture and intense flavor characteristic of traditional ribs, but being boneless, they cook faster and are more versatile for different recipes.

Origin: Boneless short ribs are rooted in beef cuisine, particularly popular in American and Latin American gastronomy, where they are valued for their rich flavor and adaptability in techniques such as roasting, stewing, and braising.

Properties: This cut is an excellent source of high-quality protein, iron, and B-complex vitamins, especially B12. Being boneless, it allows for more even cooking and can better absorb marinades and spices, making preparations more flavorful and juicy.

Synonyms in Latin American Spanish: depending on the country, boneless short ribs may also be known as “short ribs deshuesadas”, “tira de asado deshuesada” (in Argentina and Uruguay), or simply “costilla sin hueso”.

Nutritional Properties

4.5mg
zinc
0g
fiber
70mg
sodium
2.1mg
iron
0g
sugars
230
calories
70mg
cholesterol
20g
proteins
15g
total fat
0.3mg
vitamin b6
2.4mcg
vitamin b12
6g
saturated fats
0g
carbohydrates

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