Australian Wagyu Short Rib MBS4+ (Bone-In) 3.5–4.0kg
Whole Piece (Halal-Certified)
Rich and deeply flavour-forward with the signature character of Australian Wagyu, this bone-in Short Rib MBS4+ showcases balanced marbling layered through thick, meaty ribs. The presence of bone enhances depth and juiciness during cooking, delivering robust beef flavour and satisfying tenderness. Ideal for slow roasting, braising, smoking, or BBQ low-and-slow, it rewards patience with bold intensity, rendered richness, and impressive presentation.
Australian Wagyu Short Rib — MBS4+ 3.5 – 4.0kg • Whole Block • Halal-Certified
Meet the bold, slow-cook favourite: Australian Wagyu Short Rib MBS4+ (Bone-In) — generously structured, richly flavour-forward, and prized for its deep, beefy intensity. With balanced MBS4+ marbling woven through thick rib meat and the added depth that only bone-in cuts can deliver, this substantial 3.5–4.0kg whole piece produces powerful flavour and satisfying tenderness. Ideal for braising, smoking, or low-and-slow roasting, it’s a versatile standout in both professional kitchens and serious home BBQ setups alike.
Cooking guide (whole or portioned)
Slow Roast / Braise
Temper & Season Bring to room temperature (45–60 mins). Season generously with sea salt and cracked pepper.
Sear for Depth Brown all sides in a hot pan until deeply caramelised. This builds flavour foundation.
Low & Slow Cook Transfer to 150–160°C oven. Add stock (and optional red wine, herbs, garlic) to come halfway up the ribs. Cover and cook 3–4 hours until fork-tender.
Target Texture: Probe should slide in with minimal resistance.
Rest in Juices Let rest 15–20 minutes before serving.
BBQ / Smoker
Smoke at 120–130°C for 4–6 hours.
Wrap once bark forms to retain moisture.
Cook until tender and internal temp reaches ~95°C for full collagen breakdown.
