SHORT RIBS

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 taken on flavour well.  The length of ribs can vary depending on the recipe they are used in.
 

HOW TO COOK

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.

NUTRIENT COMPOSITION

RIBS, RAW, LEAN (per 100g)

Energy (kJ)	610
Energy (kcal)	145
Protein (g)	21.3
Total Fat (g)	6.8
Saturated Fat (g)	2.4
Polyunsaturated Fat (g)	0.2
Omega 3 (g)	0.069
Monounsaturated Fat (g)	2.2
Cholesterol (mg)	56.5
Sodium (mg)	54
Iron (mg)	1.8
Zinc (mg)	4.0
Vitamin B12 (ug)	1.2
Vitamin D3 (ug)	0.18
25-OH Vitamin D3 (ug)	0.14
Selenium (ug)	2.9

_{Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.}   

• EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)    
• EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
• EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
• SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
• LOW SODIUM (contains less than 120mg/100g)