Short Ribs From $38/kg - 100% Grass-Fed & Finished Beef MB4+ - Southern Ranges

Built for the smoker and the slow braise. These 100% grass-fed and finished beef short ribs come from Southern Ranges' SR4 program at marble score 4+, the sweet spot where grass-fed beef carries real intramuscular fat without losing its clean flavour. Choose a Half Box (10kg) for $480, a Full Box (20kg) for $860, or the Double Box (40kg) at $1,520, which works out at $38/kg. Cryovac packed and delivered cold-chain to your door.OverviewWhy Choose This Cut MB4+ marbling on grass: unusually high marbling for 100% grass-fed beef, so the ribs render rich and stay juicy through long cooks. 100% grass-fed and finished: raised on open Australian pastures, antibiotic free with no added hormones. MSA graded: eating quality independently verified, not claimed. Whole bone-in slabs: full short rib plates that suit smoking whole, cutting into single-bone portions, or slicing across the bone. Bulk value: the Double Box lands at $38/kg against $48/kg on the Half Box, a saving of around 20% per kilo. Cryovac sealed: vacuum packed for freshness, easy portioning and long freezer life. Sourced With CareSouthern 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 no antibiotics and no added hormones, 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.Why MB4+ Grass Fed MattersShort 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.Packaging and StorageEach slab is cryovac sealed and delivered in insulated chilltainers, 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.The Carnivore Society PromiseWe 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. Pick your box size and get the smoker ready.Specifications Spec Detail Cut Beef short ribs, bone in Box options Half Box (10kg) $480, Full Box (20kg) $860, Double Box (40kg) $1,520 Price From $38/kg (Double Box) Breed and feeding 100% grass-fed and finished Australian beef Grade MSA graded, marble score 4+ (SR4 program) Program Southern Ranges SR4, antibiotic free, no added hormones Packaging Cryovac sealed, insulated chilltainer delivery Country of origin Australia (Victoria) Storage Below 4C chilled, minus 18C frozen Shelf life Up to 10 weeks refrigerated (sealed), 12 months frozen Allergens None Cooking & FlavourFlavour and TextureExpect 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.How to Cook Grass-Fed Short RibsIn the SmokerRun 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 93C internal. Rest for at least 30 minutes before slicing between the bones.BraisedCut 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.Pro TipDo 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.Perfect For Low and slow weekends: whole slabs built for the offset or kamado. Winter braises: single-bone portions for ragu, short rib pie and slow-cooker dinners. Entertaining: one slab feeds a table and carves cleanly at the bone. Freezer stock: the Double Box at $38/kg keeps months of cook-ups on hand. Chasing more low and slow cuts? Browse the full short ribs collection or see everything from the Southern Ranges grass-fed range.FAQsWhat are Southern Ranges MB4+ short ribs?They 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.How much is in each box?Three 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.Are grass-fed short ribs good for smoking?Yes, 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.How long do short ribs last in the fridge or freezer?Unopened 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.What internal temperature should short ribs reach?Cook 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.Why is the Double Box cheaper per kilo?Larger 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.Do the ribs arrive chilled?Yes. 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.What does SR4 mean?SR4 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.