Are Short Ribs Fatty? Your Guide to Understanding the Cut

December 30, 2025 •

4 min read

According to the USDA, a raw 100-gram serving of beef short ribs contains approximately 36 grams of fat, highlighting that they are indeed a fattier cut of beef. However, understanding the nuance of this fat content is key to appreciating this cut, as it contributes significantly to its rich flavor and succulent texture.

Quick Summary

Short ribs are known for their high fat content, particularly marbling and connective tissue, which makes them rich and flavorful. This characteristic fat profile, along with the right cooking method, such as braising, is what allows them to become fall-off-the-bone tender. The fat can be managed through trimming and cooking techniques.

Key Points

High Fat Content: Short ribs contain significant fat, especially rich marbling, which is responsible for their rich flavor and tenderness.
Fat Manages Flavor: During slow cooking, this intramuscular fat melts and moistens the meat, while collagen converts to gelatin, creating a luxurious, fall-off-the-bone texture.
Not All Ribs Are Equal: The fat content varies depending on where the rib is cut from; plate ribs are fattier than chuck short ribs.
Manageable Fat: Visible fat can be trimmed before cooking, and excess fat can be skimmed from the sauce after braising and chilling.
Nutrient-Dense: Despite the fat, short ribs are a good source of protein, B vitamins, iron, and zinc, and contain beneficial collagen.
Moderation is Key: Due to their calorie and saturated fat levels, short ribs are best enjoyed as an occasional meal within a balanced diet.
Best Cooking Method: Slow cooking methods like braising are ideal for breaking down the tough connective tissues and rendering the fat.

Understanding the Fat Content in Short Ribs

Yes, short ribs are inherently a fatty cut of meat, prized for the rich marbling—intramuscular fat—that runs through the muscle tissue. This generous fat content is a key factor in their delicious, succulent texture when cooked properly. Short ribs are typically cut from the plate, brisket, chuck, or rib primal sections of the cow, with the plate ribs being notably fattier. The presence of both fat and connective tissue is essential for the cooking process that transforms this tough cut into a tender, melt-in-your-mouth experience.

The Role of Marbling and Connective Tissue

The reason short ribs are so flavorful and tender is directly related to their composition. Marbling melts during the long, slow cooking required for this cut, basting the meat from the inside and preventing it from drying out. Simultaneously, the tough connective tissues, primarily collagen, break down into gelatin. This gelatin enriches the cooking liquid and coats the muscle fibers, resulting in that signature silky texture.

Different Types of Short Ribs and Their Fat

Short ribs can come from different parts of the cow, which affects their fat and meat ratio. This variety offers different experiences and cooking options.

Plate Short Ribs: These come from the belly section and are generally fattier and more flavorful due to their location. The high fat content is ideal for smoking and braising, as it keeps the meat moist over a long cook time.
Chuck Short Ribs: Sourced from the shoulder area, these are meatier than plate ribs but also have a good amount of marbling. They are tough due to extensive connective tissue, but respond beautifully to slow, moist-heat cooking methods.
Back Ribs: Often leaner than short ribs, back ribs are what's left after the butcher removes the ribeye muscle. They have less meat and fat than short ribs.

Comparison Table: Short Ribs vs. Other Beef Cuts


Feature	Short Ribs	Brisket	Chuck Roast	Sirloin Steak
Fat Content	High marbling and connective tissue, considered fatty.	Also high in fat, often with a large fat cap.	Contains moderate fat and significant connective tissue.	A lean cut with very little fat.
Primary Cooking Method	Best for slow, moist-heat cooking like braising or smoking.	Requires very long, slow cooking, typically smoking or braising.	Ideal for slow cooking, stewing, or pot roast.	Quick, high-heat cooking like grilling or pan-searing.
Tenderness	Becomes incredibly tender, fall-off-the-bone with slow cooking.	Tenderizes with long cooking times, becomes pull-apart soft.	Very tender when slow-cooked, but tough otherwise.	Already tender due to location, does not need slow cooking.
Flavor	Deep, rich, and beefy flavor profile.	Robust, classic beef flavor.	Strong, classic beef flavor that improves with slow cooking.	Mild beef flavor.

Managing the Fat in Short Ribs

While the fat is crucial for flavor and tenderness, there are ways to manage the final fat content of your meal. The key is in the preparation and cooking process.

Trimming: You can trim some of the excess external fat before cooking, but avoid removing all of it, as some is needed for flavor. Experienced chefs often leave just the right amount to keep the meat rich without being overly greasy.
Skimming: For braised short ribs, a significant amount of fat will melt into the cooking liquid. One of the best methods to reduce the fat in the final dish is to cool the braising liquid completely after cooking. The fat will solidify on top, making it easy to skim off and discard before reheating and serving.
Choosing the Right Cut: If you prefer a slightly less fatty result, opt for chuck short ribs over plate short ribs, as they are typically a bit meatier with slightly less fat.

The Nutritional Aspect of Short Ribs

Despite being a fattier cut, short ribs are not without nutritional benefits. They are an excellent source of high-quality, complete protein, providing all the essential amino acids the body needs. They also contain important micronutrients like iron, zinc, and B vitamins, including B12, which are vital for nerve function, energy production, and immune support. The high collagen content, which breaks down into gelatin during cooking, is also thought to support joint health. The key is moderation. Due to the high saturated fat and calorie content, short ribs should be enjoyed as an occasional treat within a balanced diet. Pairing them with plenty of fiber-rich vegetables can also create a more balanced meal.

Conclusion

To answer the question, 'Are short ribs fatty?,' the answer is yes. Their high fat content, including rich marbling and dense connective tissue, is a defining characteristic of this cut. However, this fat is what makes short ribs so uniquely flavorful and tender when prepared with the correct slow-cooking techniques like braising. Rather than viewing the fat as a negative, it should be understood as an essential element that, when managed properly through trimming and preparation, can be part of a delicious and satisfying meal. By embracing slow-cooking and conscious preparation, you can enjoy the luxurious taste of short ribs while controlling the final fat content in your dish.

How to Prepare Short Ribs

Here is a simple list of steps for braising short ribs:

Sear the ribs: Brown the ribs on all sides in a Dutch oven to build flavor, then set them aside.
Sauté aromatics: Cook onions, carrots, and garlic in the pot until softened.
Deglaze with liquid: Add red wine to the pot and scrape up the browned bits from the bottom.
Simmer with broth: Add beef broth, herbs, and the ribs back to the pot.
Braise low and slow: Cover the pot and cook in a low-temperature oven for 3-4 hours until the meat is fall-off-the-bone tender.
Skim the fat: For a less fatty final dish, refrigerate the finished ribs and liquid overnight, then scrape the solidified fat from the top before reheating.

Optional Link

For more information on the benefits of different nutrients found in beef, you can consult resources like the British Heart Foundation.

Frequently Asked Questions

Short ribs are considered fatty primarily because of their rich marbling, or intramuscular fat, and the dense layers of connective tissue. This fat renders during slow cooking, moistening the meat and providing its signature rich flavor and succulent texture.

To make short ribs less greasy, you can trim some of the excess visible fat before cooking. For braised short ribs, a highly effective method is to refrigerate the finished dish overnight, allowing the fat to solidify on top, which can then be easily skimmed and discarded before reheating.

Brisket has a large fat cap, and some studies suggest it can contain more saturated fat than short ribs. However, both are fatty cuts that benefit from slow cooking. Short ribs are noted for their rich marbling, while brisket’s fat is often concentrated in a distinct cap.

No, the fat content can vary depending on where the ribs are cut. Plate short ribs, from the belly, are typically fattier, while chuck short ribs, from the shoulder, are often meatier with a different fat-to-meat ratio.

The fat in short ribs is a mix of saturated, monounsaturated, and polyunsaturated fats. It also breaks down into gelatin, which has potential health benefits, but the high saturated fat content means they should be consumed in moderation as part of a balanced diet.

Slow cooking methods like braising, smoking, or stewing are ideal for short ribs. These methods give the fat and connective tissue enough time to break down, resulting in tender meat. High-heat methods would make the cut tough and chewy.

Yes, you can still enjoy short ribs in moderation. Practicing portion control, trimming excess fat, skimming the sauce, and balancing the meal with healthier, low-calorie sides are effective strategies for fitting them into a calorie-conscious diet.