Barrel & Bone

Tasting notes of the Curator

At the heart of this bundle is the USDA Wisconsin Bone-In Short Rib, kalbi-cut for quicker preparation without sacrificing its deeply marbled character. Its primal richness is a canvas for slow braises and flame-kissed finishes. Alongside it, a generous wedge of Comté Prestige aged for 24 months introduces a crystallized nuttiness and a long, alpine melt—bold enough to stand with red meat, yet refined in its restraint.

Mortadella by Metzger, dappled with pistachios, offers a luxurious pork contrast: silky, nostalgic, and unexpectedly nuanced, ready to drape over torn bread or sit beside a sliver of Comté. Maison Dubernet’s Onion Confit, sweet with slow-cooked patience, brings velvet contrast to the meat and cheese. The Clos Triguedina French Malbec anchors the experience—structured, fruit-forward, with just enough dark spice to echo the umami of the beef and the earth of the pistachio.

On the lighter side, tender green beans from Kenya deliver a pop of freshness, a green relief between rich elements. Paired with the rustic chew of TPK&B’s Country Classic Sourdough and the mineral kiss of Bordier’s demi-sel butter, this bundle creates a complete arc of flavor and texture—no detail unconsidered.

What’s in this bundle

• USDA Wisconsin Beef Bone-In Short Rib Prime (Kalbi Cut) 500–550g - around 5 pcs of ribs per pack
• Comté Cheese Prestige 24 months AOP 250–300g
• Maison Dubernet Onion Confit 40g
• Clos Triguedina French Malbec
• Exceptional Fresh Green Beans from Kenya
• TPK&B Country Classic Sourdough Bread
• Bordier Sale 4% (Demi Sel) Butter (frozen)
• Mortadella by Metzger (with pistachios)

Pairings and Suggestions

Create a meaningful table with ease and impact:

Main dish: Prepare the short ribs two ways, depending on your mood or occasion. For depth and tenderness, braise in beef broth with garlic and herbs until meltingly soft, then finish under the broiler for caramelized edges. For something smokier and more primal, grill over high heat after a generous marinade—charred, juicy, and bold.

Side: Blanch the green beans and toss with Bordier demi-sel butter and flaky sea salt for a fresh, herbal crunch that balances the richness of the meat.

Board building: Layer thin slices of mortadella with Comté and a touch of onion confit on toasted sourdough—perfect for opening bites or lingering finishes.

Drink pairing: Pour the Clos Triguedina French Malbec generously. Its dark fruit and peppered warmth deepen every bite, especially with grilled or braised beef.

A Table Built from Time

At the center of this gathering is the rib—slow to cook, bold in character, and unforgettable when done right. It’s a cut that asks for time and gives back tenfold, becoming tender, smoky, and full of soul. Barrel & Bone was built around this—around food that holds weight, flavor that lingers, and meals that mean something.

This bundle is more than a collection of good ingredients. It’s a moment to pause, to prepare something with care, and to share it with people who matter. Whether grilled over open flame or braised to a melt, these short ribs become the kind of dish that roots a memory.

Perfect for any occasion where presence is the gift—quiet celebrations, chosen family dinners, or long overdue reconnecting. This is not just a meal. It’s a ritual in flavor, in patience, in the stories that only food can hold.

Storage Instructions

Store the short ribs and Bordier demi-sel butter in the freezer until ready to use; thaw them gently in the refrigerator overnight before cookin or serving. Keep the mortadella, Comté cheese, green beans refrigerated and consume within the recommended timeframe after opening. The sourdough bread is best kept at room temperature for immediate use or frozen to preserve freshness. Store the Malbec in a cool, dark place away from direct sunlight until it’s time to pour.