{"product_id":"short-ribs-from-38-kg-100-grass-fed-finished-beef-mb4-southern-ranges","title":"Short Ribs From $38\/kg - 100% Grass-Fed \u0026 Finished Beef MB4+ - Southern Ranges","description":"\u003cp\u003eBuilt for the smoker and the slow braise. These \u003cb\u003e100% grass-fed and finished beef short ribs\u003c\/b\u003e come from Southern Ranges' SR4 program at \u003cb\u003emarble score 4+\u003c\/b\u003e, the sweet spot where grass-fed beef carries real intramuscular fat without losing its clean flavour. Choose a \u003cb\u003eHalf Box (10kg) for $480\u003c\/b\u003e, a \u003cb\u003eFull Box (20kg) for $860\u003c\/b\u003e, or the \u003cb\u003eDouble Box (40kg) at $1,520, which works out at $38\/kg\u003c\/b\u003e. Cryovac packed and delivered cold-chain to your door.\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003ch3\u003eWhy Choose This Cut\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMB4+ marbling on grass:\u003c\/b\u003e unusually high marbling for 100% grass-fed beef, so the ribs render rich and stay juicy through long cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e100% grass-fed and finished:\u003c\/b\u003e raised on open Australian pastures, antibiotic free with no added hormones.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMSA graded:\u003c\/b\u003e eating quality independently verified, not claimed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWhole bone-in slabs:\u003c\/b\u003e full short rib plates that suit smoking whole, cutting into single-bone portions, or slicing across the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBulk value:\u003c\/b\u003e the Double Box lands at $38\/kg against $48\/kg on the Half Box, a saving of around 20% per kilo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCryovac sealed:\u003c\/b\u003e vacuum packed for freshness, easy portioning and long freezer life.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSourced With Care\u003c\/h3\u003e\u003cp\u003eSouthern Ranges beef comes from cool-climate Victorian grazing country, where fertile soils and reliable rainfall support natural year-round pasture. Cattle are raised at a natural pace with \u003cb\u003eno antibiotics and no added hormones\u003c\/b\u003e, and graded under the MSA system for verified eating quality. The SR4 line is the program's higher-marbling selection, hand picked for fat coverage that most grass-fed beef never reaches.\u003c\/p\u003e\u003ch3\u003eWhy MB4+ Grass Fed Matters\u003c\/h3\u003e\u003cp\u003eShort ribs live or die on fat. At marble score 4+, these ribs carry the intramuscular fat that bastes the meat through an 8 hour smoke or a 3 hour braise, while grass finishing keeps the flavour deep and clean rather than heavy. You get the collagen-rich texture short ribs are loved for, with a richness that standard grass-fed ribs cannot match.\u003c\/p\u003e\u003ch3\u003ePackaging and Storage\u003c\/h3\u003e\u003cp\u003eEach slab is \u003cb\u003ecryovac sealed and delivered in insulated chilltainers\u003c\/b\u003e, arriving cold and ready for the fridge or freezer. Keep sealed packs refrigerated below 4C for up to 10 weeks, or freeze at minus 18C for up to 12 months. Defrost in the fridge over 24 to 48 hours and never refreeze thawed meat.\u003c\/p\u003e\u003ch3\u003eThe Carnivore Society Promise\u003c\/h3\u003e\u003cp\u003eWe range Southern Ranges because it delivers verified grading, clean sourcing and consistent marbling at a fair price. If low and slow cooking is your thing, the Full or Double Box keeps a season of cook-ups in the freezer. \u003cb\u003ePick your box size and get the smoker ready.\u003c\/b\u003e\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cb\u003eSpec\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003eDetail\u003c\/b\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBeef short ribs, bone in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBox options\u003c\/td\u003e\n\u003ctd\u003eHalf Box (10kg) $480, Full Box (20kg) $860, Double Box (40kg) $1,520\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrice\u003c\/td\u003e\n\u003ctd\u003eFrom $38\/kg (Double Box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed and feeding\u003c\/td\u003e\n\u003ctd\u003e100% grass-fed and finished Australian beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eMSA graded, marble score 4+ (SR4 program)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProgram\u003c\/td\u003e\n\u003ctd\u003eSouthern Ranges SR4, antibiotic free, no added hormones\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eCryovac sealed, insulated chilltainer delivery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia (Victoria)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBelow 4C chilled, minus 18C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eUp to 10 weeks refrigerated (sealed), 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking \u0026amp; Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eExpect deep, beef-forward flavour with the sticky, gelatinous richness that only short ribs deliver. The MB4+ fat renders through the meat as the connective tissue breaks down, giving you a glossy bark outside and soft, spoon-tender beef at the bone. It stands up to smoke, red wine braises and big rubs, and pairs as happily with a shiraz as with a cold lager.\u003c\/p\u003e\u003ch3\u003eHow to Cook Grass-Fed Short Ribs\u003c\/h3\u003e\u003ch4\u003eIn the Smoker\u003c\/h4\u003e\u003cp\u003eRun the smoker at 120C. Season with salt, pepper and not much else, smoke bone-side down for 6 to 8 hours, and pull when a probe slides in with no resistance at around \u003cb\u003e93C internal\u003c\/b\u003e. Rest for at least 30 minutes before slicing between the bones.\u003c\/p\u003e\u003ch4\u003eBraised\u003c\/h4\u003e\u003cp\u003eCut into single-bone portions, sear hard on all sides, then braise in stock and red wine at 160C for 3 to 4 hours until the meat gives way to a fork. The braising liquid reduces into a ready-made sauce.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eDo not rush the finish. Short ribs are done on feel, not the clock: if the probe meets resistance, give them another 30 to 45 minutes. The difference between good and unforgettable is the last hour.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLow and slow weekends:\u003c\/b\u003e whole slabs built for the offset or kamado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWinter braises:\u003c\/b\u003e single-bone portions for ragu, short rib pie and slow-cooker dinners.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eEntertaining:\u003c\/b\u003e one slab feeds a table and carves cleanly at the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFreezer stock:\u003c\/b\u003e the Double Box at $38\/kg keeps months of cook-ups on hand.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eChasing more low and slow cuts? Browse the full \u003ca href=\"https:\/\/www.carnivoresociety.com.au\/collections\/short-ribs\"\u003eshort ribs collection\u003c\/a\u003e or see everything from the \u003ca href=\"https:\/\/www.carnivoresociety.com.au\/collections\/southern-ranges-grass-fed-finished\"\u003eSouthern Ranges grass-fed range\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eFAQs\u003c\/h2\u003e\u003ch3\u003eWhat are Southern Ranges MB4+ short ribs?\u003c\/h3\u003e\u003cp\u003eThey are bone-in beef short ribs from Southern Ranges' SR4 program: 100% grass-fed and finished Australian beef, MSA graded at marble score 4+, raised without antibiotics or added hormones. The higher marbling gives them the fat needed for smoking and braising while keeping the clean flavour of grass-fed beef.\u003c\/p\u003e\u003ch3\u003eHow much is in each box?\u003c\/h3\u003e\u003cp\u003eThree box sizes are available: a Half Box of 10kg for $480 ($48\/kg), a Full Box of 20kg for $860 ($43\/kg), and a Double Box of 40kg for $1,520 ($38\/kg). Each box contains whole cryovac-sealed bone-in slabs, so you can smoke them whole or portion them for the freezer.\u003c\/p\u003e\u003ch3\u003eAre grass-fed short ribs good for smoking?\u003c\/h3\u003e\u003cp\u003eYes, provided the marbling is there, and that is what sets these apart. At MB4+, the intramuscular fat renders through a 6 to 8 hour smoke and keeps the meat moist, while grass finishing gives a deeper, cleaner beef flavour than grain-fed equivalents. Smoke at 120C until probe tender at around 93C.\u003c\/p\u003e\u003ch3\u003eHow long do short ribs last in the fridge or freezer?\u003c\/h3\u003e\u003cp\u003eUnopened cryovac packs keep for up to 10 weeks refrigerated below 4C. For longer storage, freeze them on arrival at minus 18C for up to 12 months. Defrost in the fridge over 24 to 48 hours, cook once fully thawed, and never refreeze thawed meat.\u003c\/p\u003e\u003ch3\u003eWhat internal temperature should short ribs reach?\u003c\/h3\u003e\u003cp\u003eCook short ribs to around 93C internal, when a probe slides in with no resistance. Unlike a steak, short ribs need to pass well beyond well done so the collagen breaks down into gelatine. That happens in the last stretch of the cook, so judge them on feel rather than time alone.\u003c\/p\u003e\u003ch3\u003eWhy is the Double Box cheaper per kilo?\u003c\/h3\u003e\u003cp\u003eLarger boxes cost less to pack and ship per kilo, and we pass the saving through. The Double Box works out at $38\/kg against $48\/kg for the Half Box, about 20% less per kilo for identical ribs. If you have the freezer space, it is the clear value buy.\u003c\/p\u003e\u003ch3\u003eDo the ribs arrive chilled?\u003c\/h3\u003e\u003cp\u003eYes. Every box is cryovac packed and delivered in insulated chilltainers with cold-chain couriers, so the ribs arrive cold and go straight into the fridge or freezer. Delivery runs Australia-wide, with metro VIC and NSW typically 2 to 3 business days.\u003c\/p\u003e\u003ch3\u003eWhat does SR4 mean?\u003c\/h3\u003e\u003cp\u003eSR4 is the Southern Ranges grading line for beef with a marble score of 4 or higher. It identifies the top layer of the program's 100% grass-fed cattle, hand selected for marbling that grass-fed beef rarely reaches, and MSA graded so the eating quality is independently verified rather than promised.\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"Half Box (10kg) - $48\/kg - $480 Total","offer_id":47176520499254,"sku":null,"price":480.0,"currency_code":"AUD","in_stock":true},{"title":"Full Box (20kg) - $43\/kg - $860 Total","offer_id":47176520532022,"sku":null,"price":860.0,"currency_code":"AUD","in_stock":true},{"title":"Double Box (40kg) - $38\/kg - $1,520 Total","offer_id":47176520564790,"sku":null,"price":1520.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/SouthernRangesMB4_ShortRibs2.jpg?v=1786375127","url":"https:\/\/www.carnivoresociety.com.au\/products\/short-ribs-from-38-kg-100-grass-fed-finished-beef-mb4-southern-ranges","provider":"Carnivore Society","version":"1.0","type":"link"}