Are Beef Short Ribs a Lean Meat? The Truth About This Prized Cut

November 25, 2025 •

2 min read

With a 3-ounce cooked serving containing up to 25+ grams of fat, beef short ribs are definitively not a lean meat. While they offer rich, succulent flavor and high-quality protein, this cut is known for its high fat content and significant marbling.

Quick Summary

This article examines the nutritional profile of beef short ribs, clarifying that they are a fatty cut, not a lean one. It details their high fat and protein content, and provides methods for reducing fat during cooking and selecting leaner alternatives. The guide also covers cooking techniques that best suit this flavorful, marbled cut of meat.

Key Points

High Fat Content: Beef short ribs are a fatty, not lean, cut of meat, prized for their rich marbling and succulent texture.
Rich in Protein: Despite the fat, short ribs are an excellent source of high-quality protein and essential nutrients like B vitamins, zinc, and iron.
Cooked Low and Slow: The high connective tissue and fat content make them ideal for slow-cooking methods like braising, which breaks down collagen into tender gelatin.
Fat Varies by Cut: The fat-to-meat ratio depends on where the ribs are cut from (chuck, plate, etc.), with plate ribs typically being fattier.
Reduce Fat Consciously: Trimming visible fat before cooking or chilling and skimming braising liquid afterward are effective ways to reduce overall fat in the dish.
Enjoy in Moderation: Given their calorie density, short ribs are best enjoyed as an occasional meal, balancing them with a diet rich in leaner proteins and vegetables.

Understanding the Nutritional Profile of Beef Short Ribs

Beef short ribs are characterized by their high fat content and marbling, which is intramuscular fat. This gives them their rich flavor and tenderness but means they are not a lean cut. A 3-ounce cooked serving typically has a considerable amount of fat and calories, though they are also a good source of protein. The high level of collagen, a connective tissue, is another key feature that makes them tough when raw but very tender when cooked slowly. This collagen turns into gelatin during cooking, making the meat succulent.

The Impact of Marbling and Location

Where beef short ribs are cut from on the cow affects their fat content. They can come from the chuck, brisket, plate, or rib. Plate short ribs are generally fattier, while chuck ribs are meatier but still well-marbled. The specific fat-to-meat ratio can also differ between individual ribs. Managing the fat involves trimming visible fat and, in the case of braising, skimming fat from the cooking liquid.

Comparison Table: Short Ribs vs. Leaner Cuts

Comparing beef short ribs to leaner cuts helps illustrate their fat content.


Feature	Beef Short Ribs	Sirloin Steak	Ground Beef (90% Lean)
Fat Content (per 3oz serving, cooked)	~19-25g (pre-trim)	~8-10g	~10g
Saturated Fat (per 3oz serving)	~8.5-10g	~3-4g	~4g
Primary Cooking Method	Low and slow (braising, stewing)	High and fast (grilling, pan-searing)	Pan-frying, broiling
Texture	Tender, melt-in-your-mouth when braised	Firm but tender	Crumbly
Flavor Profile	Rich, beefy, succulent from fat	Mild, classic beef flavor	Mild

How to Manage Fat Content and Enjoy Short Ribs Responsibly

Enjoying beef short ribs while being mindful of fat intake is possible with these strategies:

Trim large pieces of external fat before cooking.
After braising, chill the cooking liquid and skim off the solidified fat.
Control portion sizes, typically sticking to a 3-4 ounce serving.
Pair them with lighter, healthier sides like vegetables or salad.
Cook them low and slow, such as by braising, which helps render fat into the cooking liquid.

Conclusion

Beef short ribs are clearly not a lean meat due to their high fat content and marbling, which contribute to their appealing flavor and texture. They offer significant protein and essential nutrients but are best enjoyed in moderation. By trimming fat, using slow-cooking methods, and managing portion sizes, you can enjoy this flavorful cut as part of a balanced diet. The key is to appreciate their unique qualities and incorporate them mindfully.

A note on 'boneless short ribs'

Be aware that what's sold as "boneless short ribs" might be different cuts like chuck flap or Denver steak, which may have different fat levels than traditional bone-in short ribs. Always consult your butcher for details on the specific cut.

Frequently Asked Questions

Beef short ribs are not considered a lean meat because of their high fat content and significant marbling, which is the intramuscular fat that contributes to their flavor and tenderness.

Yes, you can and should trim excess visible fat from beef short ribs before cooking to reduce the overall fat content. For braised short ribs, you can also chill the liquid and skim the solidified fat off the top.

Beef short ribs are significantly fattier than beef back ribs. The meat on back ribs is primarily between the bones, whereas short ribs have a thick layer of meat and fat atop the bones.

The best way to cook beef short ribs to manage fat is to use a low and slow method like braising. This allows you to cook them, chill the dish afterward, and easily skim off the rendered fat that solidifies on the surface.

Yes, short ribs can come from different parts of the cow, including the plate and chuck. Plate short ribs tend to be fattier, while chuck short ribs are meatier but still marbled.

Scientific studies show that grass-fed beef generally has a higher proportion of healthy omega-3 fatty acids compared to grain-fed beef. However, short ribs inherently contain a high level of marbling regardless of diet, so while nutritional composition might differ slightly, they remain a fatty cut.

Not necessarily. "Boneless short ribs" can be a different cut entirely, such as a chuck flap or Denver steak. It is important to ask the butcher about the specific cut to understand its leanness and fat content.