We had these one night last week. They were to die for. This is the actual recipe the restaurant uses. The yorkshire puddings they use were the size of a regular muffin tin. I have a good recipe if anybody is interested. I've never seen them pre-prepared in a store.

Yorkshire Puddings with Guinness Braised Boneless Short Ribs
FROM D'ARCY MCGEE'S

INGREDIENTS

Yorkshire Puddings
12 pieces Mini Yorkshire puddings*
1 cup/240ml Guinness short ribs, shredded
3/4 cup/160m Guinness sauce from short ribs
3/4 cup/160ml Aged white cheddar cheese
*The Yorkshire puddings can be bought ready to eat in better grocery stores.
Guiness Braised Boneless Short Ribs
2lbs/560g Boneless short ribs
1/2 tbsp/7ml Salt & peppers
1tbsp/15ml Canola oil
1cup/240ml Onions, large dice
1/4 cup/60ml Roma tomatoes
1 tsp/5ml Garlic, chopped
3/4 cup/160ml Guinness
2 cups/480ml Water "A"
2tbsp/30ml Beef base
1 tbsp/15ml Corn starch
1 tbsp/15ml Flour
2 tbsp/30ml Water "B"
PREPARATION

Yorkshire Puddings:
Heat Yorkshire puddings in 350F (180C) oven for 5 min or until heated through
Heat shredded short ribs with the Guinness gravy.
Remove Yorkshire puddings from oven and fill with the hot short ribs.
Sprinkle with the cheddar cheese and place in the oven just long enough to melt the cheese.
Serve immediately with a pint of Guinness!
Short Ribs:
Season short ribs with salt and pepper.
Heat oil in a large pot with a flat bottom and sear beef on all sides, remove beef and keep warm.
Add onions, garlic and tomatoes and sweat for 1 minute, add Guinness and bring to a simmer.
Add beef base and water "A" to above.
Add beef to above pan, bring to a boil, cover with tin foil, place in oven at 325F (160C) for 2-2 1/2 hours or until meat is tender.
Remove beef from sauce.
In a small stainless steel bowl, using a whisk, mix corn starch and flour with water "B", place pan on stove bring to a simmer and add mixture slowly while whisking, simmer for 5 minutes.
Strain sauce through a fine hole strainer.
The short ribs can be served as is with the sauce or they can be cut up and used as a topping for Yorkshire pudding, pasta, poutine, etc.