Mini Truffle Short Rib Stuffed Yorkshire Puddings

Put a luxurious twist on a British classic with this recipe featuring International Collection’s White Truffle Olive Oil. This high-quality oil adds a rich, earthy flavor to the iconic Yorkshire pudding, a dish loved for its crispy edges and soft center. Known for its premium ingredients and bold flavors, International Collection gives this traditional treat a sophisticated update, making it perfect for any special occasion or family gathering.

Time 300 min

Servings 4-6

Difficulty 2

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Ingredients

For the Short Ribs:

2 tablespoons International Grapeseed Oil
2 tablespoons International Collection Garlic Flavored Olive Oil
3 pounds bone-in beef short ribs
Salt and freshly ground black pepper
1 medium onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, smashed
1 sprig fresh rosemary
4 sprigs fresh thyme
1/2 cup red wine
4 cups beef broth

For the Yorkshire Puddings:

2 tablespoons International Collection Truffle Oil, for muffin tin
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
4 large eggs
1/2 cup Gruyère cheese
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh parsley, finely chopped
Salt and pepper, to taste

For Truffle Oil:

1/4 cup International Collection White Truffle Flavored Olive Oil
1 large egg yolk
1/2 clove garlic
1/3 cup olive oil
1 tsp Dijon mustard
1 tsp lemon juice
A tiny bit of water to thin to desired thickness

Method

For the Gravy:

Prepare the packaged gravy according to the instructions for serving.

Prepare the Short Ribs

Cover the short ribs with salt and pepper. In a hot Dutch oven, sear the short ribs on all sides until they are nicely browned. Add the rest of the ingredients to the Dutch oven and cover. Simmer on the stove over medium-low heat or in the oven at 350°F for about 3 hours, or until the meat is tender and falls apart. Check every 30 minutes to make sure there is still liquid in the pot, and add more if needed.
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.

Prepare the Yorkshire pudding batter:

Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, salt, and pepper.
In a separate bowl, whisk together the milk and eggs until smooth.
Slowly add the wet ingredients to the dry ingredients, whisking until fully combined and smooth. Let the batter rest for 15-20 minutes.

Prepare the muffin tin

Add International White Truffle Flavored Olive Oil to the cups of a mini muffin tin, filling each cup about 1/2 to 3/4 full.
Place the muffin tin in the preheated oven and heat for 5-7 minutes, until the oil is hot and shimmering.
The mixture will become thick like mayonnaise. You can add a little water afterward to thin it out if needed.

Bake the Yorkshire Puddings:

Once the oil is hot, carefully remove the muffin tin from the oven.
Pour the rested batter evenly into the muffin tin, filling each cup about halfway.
Return the muffin tin to the oven and bake for 12-15 minutes, or until the Yorkshire puddings have risen and are golden brown. Do not open the oven door during baking.
Remove from the oven and allow to cool slightly.

For Truffle Aioli:

Add the egg, salt, mustard, and lemon juice to a bowl. Mix well with a whisk. Drizzle the International Collection White Truffle Flavored Olive Oil in very slowly while whisking vigorously.

For Stuffed Yorkshire Puddings:

Heat your oven to 450 degrees. Add all the ingredients to a blender and mix really well. You can also use a whisk, but make sure to mix it thoroughly. Let the mixture sit for 15 minutes to rest.
Add 1/4 teaspoon of International Collection White Truffle Flavored Olive Oil to each spot in your mini muffin tin. Once the oven is hot, place the muffin tin in the oven so the oil gets nice and hot. Be careful, you don’t want it to smoke too much, but after about 5 minutes, take the tin out and add the Yorkshire batter to each spot. Fill each spot to the top.
Put the Yorkshire in the oven and cook for about 17 minutes or until they are puffed up nicely and golden brown. DO NOT OPEN THE OVEN WHILE THEY ARE COOKING! When they’re done, take them out and let them cool slightly.

Additional Notes:

If you’ve prepared everything ahead of time or over a long period, you may need to heat up the meat and gravy before making these.

Make a small hole in the top of each Yorkshire pudding, ideally making an X with a sharp knife. Fill each one with about 1 tablespoon of meat, drizzle a little gravy on top, and then add a small amount of International Collection White Truffle Flavored Olive oil. Serve warm.