Mini Yorkshire Pudding Stuffed with Short Ribs and Drizzled in Truffle Aioli
Little bite sized mini yorkshire pudding stuffed with tender short rib meat mixed with bacon and drizzled with gravy and truffle garlic aioli. Perfect party food that you can even make ahead!
If you have ever had a yorkshire pudding and if you have ever had tender braised short ribs, then you can probably imagine how good they would taste together. I am here to tell you that they are even better than you can imagine! And with the truffle aioli drizzled on top they are little bites of comfort food magic for your taste buds. You must make these!
Make these mini yorkshire pudding for your St Patrick’s Day party, or for your dad on Father’s Day coming up soon, or for any damn time you want to impress the pants off your family and friends, or if you just can’t resist and you want to make them and eat them all yourself! I wouldn’t blame you in the least!
Even the puppies couldn’t resist sticking their noses in!
Can You Make This Ahead of Time?
This is a really great recipe to make ahead of time for an event. You can easily make this right before you serve it, but when we host a group of friends or family, regardless of what size, both Debbie and I love to be able to make our appetizers ahead of time.
That way we can focus on making the main meal or on greeting our guests as they arrive and actually having time to visit with them and have a cocktail. This recipe works pretty great for that.
Two Ways to Make this Ahead of Time
There are two ways that you can make these ahead of time:
- Make the meat filling, gravy, and truffle aioli ahead of time. Then make the puddings right before you want to serve these. Heat up the meat and gravy while they are in the oven. Stuff, drizzle and serve!
- Make the whole recipe, stuff them, drizzle them in gravy and store them in the fridge. Before serving, throw them in a hot oven (350 degrees) for 5 mins and then drizzle with truffle aioli and serve.
2 Ways to Cook the Short Ribs
You can make the short ribs for this recipe in an instant pot (like we did) or you can also make them on the stove or in the oven in a dutch oven. Both ways are good, but the instant pot makes these in record time and the meat actually gets way more tender. We LOVE our instant pots!
This recipe can also be used to make large yorkshire puddings too and those taste great stuffed too! You could even serve this as dinner if you wanted. We have made large stuffed ones too, stuffed with shepards pie! Also to die for…
Tips For Making Yorkshire Pudding:
- Make sure the oil and muffin tin are nice and hot before you pour in the batter. Heat your oven to temperature with the muffin tin in the oven.
- Only put a little oil in each muffin tin. Less than a tsp
- We found out if you’re using mini muffin tins, you will need to fill the tin pretty close to full so you will have a decent sized Yorkshire pudding.
- Don’t open the oven door while they are cooking. Make sure to wait until they are fully puffed up and nicely browned. Otherwise your puddings will fall and it will suck.
- If you have the time, let the batter sit for 20 mins or even up to overnight.
Tools You Will Need:
- instant pot – this is the 8 qt version that both Debbie and I have and it rocks! You can’t go wrong with one of these!
- dutch oven – super versatile and soooo pretty, this enameled dutch oven will make your short ribs super tasty and last you a lifetime.
- blendtec or vitamix blender – makes yorkshire pudding batter very easily. I have a blendtec, Debbie has a vitamix. Both are kick ass!
- mini muffin tins – you must have one of these in order to make the puddings. Two makes it even easier.
- food processor – among other things that this is awesome for, it makes the truffle aioli super easy. Debbie and I both have this version.
- a good whisk – a good whisk is important if you are making the yorkshire batter or truffle aioli by hand.
Other Beef Appetizer Recipes You Might Like
If you’ve tried this stuffed yorkshire pudding recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
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Mini Yorkshire Pudding Stuffed with Shortribs and Truffle Aoli
Ingredients
FOR THE YORKSHIRE
- 1 cup milk
- 1 cup flour
- 4 large eggs
- 1 cup gruyere cheese
- 1 tbsp rosemary chopped
- 1 tbsp thyme chopped
- 1/2 tsp salt
- grapeseed oil or sunflower oil for the muffin tin
FOR THE SHORT RIBS
- 6-8 short ribs
- 1 large onion cut in quarters
- 2 large carrots cut in quarters (no need to peel)
- 2 stalks celery cut in quarters
- 1 head garlic cloves separated and crushed
- 5 sprigs thyme
- 1 sprig rosemary
- 1 tbsp salt
- 2 tsp pepper
- 1 1/2 cup beef broth
FOR THE GRAVY
- 3 cups low sodium beef stock use the beef drippings from cooking the short ribs
- 3 tbsp blending flour
- salt and pepper to taste
FOR THE TRUFFLE GARLIC AIOLI
- 1 large egg yolk
- 1/2 clove garlic
- 1/4 cup truffle oil
- 1/3 cup olive oil
- 1 tsp dijon mustard
- 1 tsp lemon juice
- tiny bit of water to thin to desired thickness
EXTRAS FOR THE YORKSHIRE FILLING
- 4 strips thick bacon sliced and cooked
Instructions
MAKE THE SHORT RIBS - IN THE INSTANT POT
- Cover the short ribs with salt and pepper. In a hot skillet, sear the short ribs on all sides till they are browned nicely. Add all the other ingredients to the instant pot and then add the short ribs. Close the lid tight and cook on high pressure for 60 mins. Release the steam manually.
MAKE THE SHORT RIBS - IN A DUTCH OVEN
- Cover the short ribs with salt and pepper. In a hot dutch oven, sear the short ribs on all sides till they are browned nicely. Add all the rest of the ingredients to the dutch oven and cover. Simmer on the stove over med - low heat or in the oven at 350 degrees for about 3 hours or until the meat is fall apart tender. Check it every 30 mins to make sure there is still liquid in the pot. Add more if you need some.
- When the short ribs are cooked, let the meat cool and then shred it gently. Mix it with the cooked bacon. Store it in an airtight container until you are ready to use it.
MAKE THE GRAVY
- Add the beef stock to a skillet on med-low heat. Mix the flour with a little bit of the stock to make a paste and then add it to the skillet. Whisk it till all is blended and the mixture comes to a simmer and thickens. Add salt and pepper to taste. Use a little water to thin the gravy if needed.
MAKE THE TRUFFLE AIOLI
- Add the egg, salt, mustard and lemon juice to a bowl. Mix well with a whisk. Drizzle the oil in very slowly while whisking vigorously. The mixture will become thick like mayonnaise. You can add a little water after to thin it out if needed. You can also do this in a food processor as well. Follow the same steps.
MAKE THE YORKSHIRE PUDDING
- Heat your oven to 450 degrees. Add all the ingredients to a blender and mix really well. You can do this with a whisk as well, but make sure to really mix it. Let the mixture sit for 15 mins to rest.
- Add a 1/4 tsp oil to each of the spots in your mini muffin tin. When the oven is hot, put the muffin tin in the oven so the oil gets nice and hot. Watch it because you don't want it to smoke a lot, but in about 5 mins, take out the muffin tin and add the yorkshire batter to the muffin tin. Fill each spot to the top.
- Throw the yorkshire in the oven and cook for about 17 mins or until they are puffed up nicely and golden brown. DON'T OPEN THE OVEN WHILE THEY ARE COOKING! When they are done, take them out and let them cool slightly.
MAKE THE STUFFED YORKIES
- If you have made everything ahead of time or over a long period of time, you may need to heat up the meat and gravy before making these.
- Break a little hole in the top of each yorkshire pudding. Making an X with a sharp knife works best. Fill each one with about 1 tbsp of the meat, drizzle a little gravy on top and then a little truffle garlic aioli. Serve warm.
