Twist On Short-Ribs At Big Fork

Big Fork Restaurant
Craig LaBan focuses in on the short-rib popovers at Big Fork in Chadds Ford.

[Chef Kevin] Diskin braises the beef for nearly eight hours, then wraps the deeply flavorful shreds inside a triangle of buttery puff pastry. Baked and served alongside a mustardy slaw of crunchy celery root, it’s almost like eating a warm terrine en croute.

Short-Rib Popovers [Philadelphia Inquirer]
Big Fork [Official Site]

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