One18 Empire's beef short rib with Yorkshire pudding

At One18 Empire, located in Calgary Marriott Downtown, chef Eric Larcom practices his fresh and local cooking philosophy with seasonal sharable dishes. There, he and his team produce their own bacon, sausage, cured meats, jams, pickles, and condiments. You can recreate his beef short rib dish with this recipe.

Short ribs

2 lbs beef short ribs
flour, as required (to dust beef)
salt and pepper, to taste
2 carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
1 cup tomato paste
1 cup red wine
1/4 cup red wine vinegar
4 L beef stock
1 tbsp allspice
5 bay leaves

Toss beef in flour salt and pepper enough to coat.

In a large pot over high heat, sear the beef until golden and remove from the pot.

Reduce heat to medium-high, add carrot, celery and onion to the pot and cook until they start to get color.

Add tomato paste, wine and vinegar. Stir and cook for 3-4 minutes.

Add beef stock, allspice and bay leaf. Return beef to pot and reduce heat to low. Simmer for 3-4 hours or until beef falls apart. Adjust seasoning if needed.

Let cool slightly and shred.

To serve, top Yorkshire puddings with shredded beef and drizzle with cooking liquid.

Yorkshire pudding

1 cup beef drippings
1 cup plain flour
4 eggs
1 cup milk
salt and pepper, to taste
nutmeg, to taste

PreH\heat oven to 425°F.

Divide beef drippings evenly in a Yorkshire pudding tins or a 12-cup non-stick muffin tin and place in the oven to heat through.

To make the batter, blend flour, eggs and milk until the mix is completely lump-free. Season with salt, pepper and nutmeg. Pour the batter into a jug. 

Remove the hot tins from the oven. Carefully and evenly pour the batter into the cups until half full in each. Place the tins back in the oven and bake, undisturbed, for 20-25 mins, or until the puddings have puffed up and browned.

4 servings
Prep Time:
5 hours
Cook Time:
4 hours