These Stout Braised Short Ribs over Potato Gnocchi with Irish Cheese Sauce make an impressive restaurant-style meal you can make right at home! Soft, pillowy homemade gnocchi drenched in a rich cheese sauce and topped with melt-in-your-mouth tender short ribs slowly braised in a dark and creamy stout. Now, that is a meal we can get behind!

Stout Braised Short Ribs Over Potato Gnocchi with Irish Cream Sauce Recipe |

In this recipe:

Braising meat is a wonderful cooking method that allows you to get super tender meat with tons of rich flavor. We use this method in many of our recipes as this slow cooking method breaks down the connective tissue in tougher cuts of meat, like this Birria, and Red Wine Braised Beef Shank. This Braised Short Ribs recipe is a great choice for a special occasion or if you want to jazz up your classic beef recipes

What Are Braised Short Ribs?

Start with one of our favorite cuts , short ribs, which are cut from the plate and chuck area of the cow. They are best cooked low and slow for a long cooking time, whether that be sous vide short ribs, smoked short ribs or these braised short ribs. It helps to break down the connective tissues and turn this otherwise tough cut of beef into the perfect meal. You can generally find chuck short ribs at your local butcher or grocery stores, but we specifically like to ask to have them cut thick, with at least 1 1/2 to 2″ of meat on top of the bone, known as English style short ribs. 

These Short Ribs are braised in the oven for 2 to 3 hours until fall off the bone tender. The secret to these short ribs is the braising liquid. Instead of using wine or beef stock, we’re using an Oatmeal stout beer. The beer imparts a beautiful flavor to the meat without being too overpowering. To top it off, we’re making our own potato gnocchi tossed in an Irish cheese sauce for the ultimate depth of flavor. We take the usual rich red wine sauce and turn this one into something entirely new. 

Short Rib Recipe Ingredients


  • Potatoes – We use Idaho Russet potatoes. They’re starchier than other types of potatoes, which gives the gnocchi better structure. 
  • Salt and Pepper
  • Egg Yolks – the egg yolks are what bind the ingredients together so the gnocchi can hold its shape.
  • Flour – you’ll need anywhere from 1½ -2 cups of flour. Be sure to add ½ cup at a time just until you create a dough. After that, no more is needed. If you add too much flour, the gnocchi won’t hold their shape.


  • Short Ribs – We use bone-in short ribs for a more tender texture. 
  • Kosher Salt and Freshly ground Pepper
  • Olive Oil
  • Yellow Onion and Garlic – sautéed in the olive oil to create an aromatic flavor base for the cooking liquid.
  • Tomato Paste, Oatmeal Stout, and Beef Broth – the base of the cooking liquid needed to braise the short ribs. These three ingredients give the short ribs so much flavor!
  • Carrots – peel and chop the carrots into 1″ chunks to serve over top the gnocchi.
  • Bay Leaf
  • Fresh Thyme


  • Butter and Flour – whisked together to create a roux that helps thicken the sauce. 
  • Shallot 
  • Stout Beer and Milk – the base for the Irish cheese sauce. 
  • Dijon Mustard – adds a kick of spice to cut the richness from the cheese.
  • Cheese – We use a combination of Dubliner and Gouda cheese, which add rich, nutty flavors and create an ultra-creamy sauce.
  • Salt and Pepper – added to taste. 

How to Make Braised Beef Short Ribs

This entire recipe looks like a lot, but it actually comes together super quickly with minimal hands-on time! The hardest part will be the gnocchi, but we promise it’s worth it for these tender little pillows of flavor. 


Pierce the potatoes, wrap them in foil, and bake for 1 hour. Allow them to cool, then peel and rice or mash. 

Add the egg yolks to the potatoes and season with salt. Mix to combine, then start working in the flour, ½ cup at a time. 

Grab a fist full of dough and roll it out onto a clean, floured surface into ¾” long tubes. Use a pastry cutter to divide the dough into 1″ pillows. Arrange the cut gnocchi on a baking sheet, sprinkle with more flour, then cover as you finish out the rest of the dough.

To cook the gnocchi, bring salted water to a boil, reduce to a simmer, then add the gnocchi to the water. Cook for 4 minutes, then drain and toss with butter or oil. 


Take the short ribs from the package and pat them dry with paper towels. Season the short ribs with salt on all sides and heat a large Dutch oven or braising dish over medium-high heat. Add oil, then add in the short ribs and brown for 2-3 minutes per side. Transfer to a plate.

Reduce the heat to medium, add in the onion, and cook for 8-10 minutes. Add garlic, cook for another 30 seconds, then add the tomato paste, stout, broth, carrots, bay leaf, and thyme. 

Arrange the browned short ribs over the bones, pour any juices back into the pan, then cover and cook in the oven at 300ºF for 2 to 3 hours, rotating the pan every hour. Dispose of the bones, bay leaf, and thyme, and rest before serving. 


Melt butter over medium heat, then add in the shallot. Cook for 5-7 minutes and season with salt. Whisk in the flour and cook for 1-2 minutes before adding in the stout. Whisk constantly so no clumps form. Stir in Dijon mustard and milk, then reduce the heat. 

A little at a time, add in the cheese, stirring until melted. Season with salt, pepper, and minced thyme.


Toss the gnocchi with the cheese sauce, ladle into serving dishes, then set short ribs and carrots over the center of each. Garnish with fresh thyme, salt and pepper, then serve! 

Girl Carnivore Expert Recipe Tip

If you’re looking for a quicker way to make short ribs, you could make them in a pressure cooker, like our Instant Pot Country-style Ribs, but we find the flavors develop best when you slowly braise the meat.

What to Serve With Braised Short Ribs

We served these stout braised short ribs and potato gnocchi with Irish cheese sauce next to a wedge of oven-roasted cabbage, which really rounded out what was an already decadent meal. If you don’t have gnocchi on hand, creamy polenta is always a favorite or mashed potatoes. 

You could also serve this next to a side of steamed broccoli or roasted green beans

Stout Braised Short Ribs with Gnocchi in an Irish Cheese Sauce - Kita Roberts GirlCarnivore

Leftovers & Reheating

Leftover cooked gnocchi is best right away but will last for up to 2 days in the fridge in an airtight container. To reheat, place in an oven-safe dish and bake at 350ºF for 10-15 minutes or until heated through. If the cheese sauce has thickened too much, you can add a splash of milk to thin it out.

Leftover braised short ribs will last for up to 3 days in the fridge or 3-4 months in the freezer. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through. 

More Braised beef recipes

Doused in a rich sauce and placed atop a bed of pillowy gnocchi, these Braised Beef Short Ribs are the ideal dish for any occasion! This delicious beef dish is the perfect comfort food to enjoy for Sunday dinner or a dinner party!

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Stout Braised Short Ribs with Potato Gnocchi and Irish Cheese Sauce

5 from 41 votes
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 8 servings
A plate with braised short ribs and bread on a wooden table.
Tender beef short ribs slowly braised in a stout sauce served over pillowy gnocchi with a velvety Irish-inspired cheese sauce sprinkled with fresh herbs and served alongside roasted cabbage and carrots makes for an indulgent, but incredible meal


For the Potato Gnocchi

  • 4 large Idaho® Potatoes russet potatoes scrubbed
  • salt and pepper
  • 2 egg yolks
  • 1 ½ – 2 cups flour

For the Braised Short Ribs

  • 4 lbs bone in short ribs bone separated from meat
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion sliced
  • 7 cloves garlic smashed and skins removed
  • 1 tbsp 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 tbsp butter
  • 2 tbsp flour
  • ½ shallot minced
  • ¾ cup stout beer
  • 1 ¾ cup milk
  • 2 tbsp dijon mustard
  • 4 oz sharp cheddar shredded
  • 4 oz Dubliner or other Irish cheese shredded
  • 4 oz gouda or milk smoked whiskey cheese, shredded
  • Salt and pepper to taste


For the Gnocchi

  • Preheat oven to 400 degrees F.
  • Pierce the potatoes, wrap in foil and bake for 1 hour, until tender.
  • Allow the potatoes to cool until able to safely handed. Peel and rice or mash the potatoes.
  • Work in the 2 egg yolks and season with salt. Mix to combine.
  • 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.
  • Grab a fist full of dough and cover the mass of dough you aren’t working with a clean kitchen towel.
  • On a clean, lightly floured surface, roll the dough out into ¾” long tubes (or snakes).
  • Using a pastry cutter, divide the dough equally into 1” pillows.
  • Gently press each of the gnocchi with the tines of a fork, if desired.
  • 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).
  • Bring a large pot of salted water and reduce to a simmer.
  • Gently slide the gnocchi into the simmering water and cook 3 to 4 minutes, until the gnocchi float freely on the surface.
  • 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

  • Preheat the oven to 300 degrees F.
  • 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.
  • 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.
  • Transfer to a plate and reduce heat to medium.
  • Add the onion to the pan and allow to soften and brown, about 8 to 10 minutes.
  • Add in the garlic and cook 30 seconds.
  • Add the tomato paste, stirring to coat everything and cook 1 minute.
  • 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
  • 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.
  • Place in the preheated oven and cook for 2 to 3 hours, rotating the covered pan every hour.
  • Dispose of the bones, bay leaf, and cooked thyme. Allow to rest before serving.
  • Season with salt and pepper to taste

For the Irish Cheese Sauce

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

For Serving:

  • Toss the gnocchi in the Irish cheese sauce to coat.
  • Ladle into serving dishes and set short ribs and braised carrots over the center of each.
  • Garnish, if desired with fresh thyme, salt and pepper.


I paired this dish with an oven roasted cabbage wedge. Find the recipe here


Serving: 1g | Calories: 884kcal | Carbohydrates: 75g | Protein: 55g | Fat: 39g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 645mg | Potassium: 1392mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4489IU | Vitamin C: 11mg | Calcium: 432mg | Iron: 8mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQs


We usually go for bone-in English-style short ribs. English-style ribs are cut parallel to the bone so they hold up nicely during a longer cook time. Additionally, bone-in short ribs cook more evenly and have better flavor. 
You can also buy boneless short ribs if you prefer that, although the flavor and texture won’t be quite as delicious.


In theory, yes, but we definitely find that Idaho Russets work best. They have a higher starch content and less moisture, which helps the gnocchi hold their shape. 
If you can’t find Russet potatoes, Yukon gold is another great option.


You’ll know the gnocchi is done cooking when they float to the surface of the water. This will only take 3-4 minutes, so stay close by so you can take them out right away. Over-cooked gnocchi is gummy. 


Yes! To get ahead on this recipe, you can prep the gnocchi ahead of time and store it in the freezer. Here’s how:
Assemble as directed and arrange the cut gnocchi on a baking sheet. Sprinkle it with flour.
Place the baking sheet with the gnocchi into the freezer and flash freeze until the gnocchi is hard. 
Once the gnocchi is fully frozen, transfer it to an airtight container and freeze it for up to 6 weeks. 
When you’re ready to cook it, simply boil it as instructed. 


Absolutely! If you want a more set-it-and-forget-it type of meal, you can cook these ribs in the crock pot. However, we do recommend giving the beef a quick sear before cooking them in the crock pot for maximum flavor and texture. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. Oh it’s been too long since I’ve had short ribs and this sound insanely good. All the savory comforts in one bowl.