Mini Yorkshire Pudding Stuffed with Shortribs and Truffle Aoli
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!
Servings 24 mini yorkshire
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
EXTRAS FOR THE YORKSHIRE FILLING
- 4 strips thick bacon sliced and cooked
MAKE THE SHORT RIBS - IN THE INSTANT POT
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 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.
Serving: 2mini yorkshire | Calories: 194kcal | Carbohydrates: 7g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 534mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 1170IU | Vitamin C: 2.2mg | Calcium: 86mg | Iron: 0.7mg