Fulton's on the River - Bourbon Barbecued Braised Shortrib

Fulton's on the River offers a classic seafood and steak menu paired with an unforgettable view of the Chicago River below. Ever since Executive Chef Greg Biggers joined the team at Fulton's in 2009 and has been holding his team to high standards in both cuisine and service.

Chef Greg Biggers began his culinary career at Johnston and Wales in Charleston, South Carolina. After working his way through the most prestigious restaurants in Charleston, Biggers came to Chicago to work under James Beard award-winning Chef Rick Tramonto at TRU. He took a brief hiatus to work under Iron Chef Morimoto in Philadelphia, but soon returned to Chicago to lend his creativity to Chef Tramonto as he developed two new 3-star restaurant endeavors.

Chef Biggers is preparing a Bourbon Barbecued Braised Shortrib. He makes his version of an asian steamed bun from scratch and tops it with the shortrib which he has braised for hours. After a few minutes in the bamboo steamer, Chef Biggers adds his home-made Bourbon Barbecue sauce. Chef Biggers freshens up the dish with a Trinidad Pepper and Tangerine Lace garnish.

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