Ingredients:

For the Idaho® Potato Gnocchi

• 4 large russet Idaho® potatoes, scrubbed
• Salt and pepper
• 2 egg yolks
• 1 ½ - 2 cups flour

For the Stout Braised Short Ribs

• 4 pounds bone in short ribs, bone separated from meat
• Salt and pepper
• 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

For the Irish Cheese Sauce

• 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
• Salt and pepper to taste

Directions:

For the Idaho® Potato Gnocchi

1. Preheat oven to 400°F.
2. Pierce the potatoes, wrap in foil and bake for 1 hour, until tender.
3. Allow the potatoes to cool until able to safely handed. Peel and rice or mash the potatoes.
4. Work in the 2 egg yolks and season with salt. Mix to combine.
5. Gently, start working in the flour, ½ cup at a time, to make a dough. Use caution to not overwork the dough, as gnocchi should be tender and light.
6. Grab a fist full of dough and cover the mass of dough you aren’t working with with a clean kitchen towel.
7. On a clean, lightly floured surface, roll the dough out into ¾” long tubes (or snakes).
8. Using a pastry cutter, divide the dough equally into 1” pillows.
9. Gently press each of the gnocchi with the tines of a fork, if desired.
10. Arrange the cut gnocchi onto a baking sheet, sprinkle with just a touch more of flour and cover as you work your way through the remainder of the dough. (At this point, you can transfer the gnocchi for freezing if desired by par freezing on the baking sheet before storing in a resealable airtight container for future use).
11. Bring a large pot of salted water and reduce to a simmer.
12. Gently slide the gnocchi into the simmering water and cook 3 to 4 minutes, until the gnocchi float freely on the surface.
13. Drain and toss the gnocchi in a bit of butter or oil until ready to toss them with the following cheese sauce.

 

For the Stout Braised Short Ribs

 

1. Preheat the oven to 300°F.
2. Season the short ribs with salt on all sides. Heat a large Dutch oven or braising dish, over medium-high heat. Add the oil to coat the pan.
3. Arrange the short ribs in, they should immediately start to make a sizzling noise, and allow to brown on all sides, 2 to 3 minutes per side.
4. Transfer to a plate and reduce heat to medium.
5. Add the onion to the pan and allow to soften and brown, about 8 to 10 minutes.
6. Add in the garlic and cook 30 seconds.
7. Add the tomato paste, stirring to coat everything and cook 1 minute.
8. Slowly whisk in the stout, scraping up any browned bits on the bottom of the pan as needed. Allow to simmer 1 to 2 minutes
9. Pour in the beef broth, add the carrots, bay leaf and thyme. Arrange the short ribs over the bones, and any accumulated juices, back into the pan and cover.
10. Place in the preheated oven and cook for 2 to 3 hours, rotating the covered pan every hour.
11. Dispose of the bones, bay leaf, and cooked thyme. Allow to rest before serving.
12. Season with salt and pepper to taste.

 

For the Irish Cheese Sauce

 

1. In a heavy bottomed pan, melt the butter over medium heat.
2. Add the shallot, and cook, until softened, 5 to 7 minutes. Season with salt.
3. Whisk in the flour and cook 1 to 2 minutes, whisking.
4. Slowly, whisk in the stout, making sure no clumps form to make your roux.
5. Stir in the Dijon mustard.
6. Add the milk and keep stirring. Reduce the heat to medium low.
7. A little at a time, stir in the cheese until melted.
8. Season, to taste, with additional salt and pepper and fresh minced thyme.