Idaho® Potato Gnocchi with Stout Braised Short Ribs and Irish Cream Sauce | Idaho Potato Commission

Name: Idaho® Potato Gnocchi with Stout Braised Short Ribs and Irish Cream Sauce | Idaho Potato Commission
Ingredients: 4 large russet Idaho® potatoes, scrubbed; Salt; pepper; 2 egg yolks; 1 ½ - 2 cups flour; 4 pounds bone in short ribs, bone separated from meat; 1 tablespoon olive oil; 1 medium yellow onion, sliced; 7 cloves garlic, smashed and skins removed; 1 tablespoon tomato paste; 1 cup oatmeal stout (or other stout or choice); 1 cup beef broth; 3 large carrots, peeled and chopped into 1”; 1 bay leaf; 5 sprigs fresh thyme; 2 tablespoons butter; 2 tablespoons flour; ½ shallot, minced; ¾ cup stout beer; 1 ¾ cup milk; 2 tablespoons dijon mustard; 4 ounces sharp cheddar, shredded; 4 ounces Dubliner or other Irish cheese, shredded; 4 ounces gouda, or milk smoked whiskey cheese, shredded

idahopotato.com

Slow braised short ribs are classic comfort food, and when paired with potato gnocchi and tossed in a stout cheddar cream sauce, it is a perfect St Patrick's Day dinner.

View full recipe on idahopotato.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at idahopotato.com.

Share this recipe:

Cooking tools: