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]

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.