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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!
Course Appetizer
Cuisine Irish
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting time 15 minutes
Total Time 1 hour 50 minutes
Servings 24 mini yorkshire
Calories 194kcal
Author Julie & Debbie

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

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. 

Nutrition

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