Smoked Wagyu Beef Rib Stew
Serves 6
20 mins prep
210 mins cook
230 mins total
Cold weather calls for comfort food… with a little flex. 🥩🥔 Boneless Wagyu Beef Rib Stew starts on the smoker, then finishes in the Instant Pot for fall-apart tender beef and a rich, wine-forward gravy. Spoon it over mashed potatoes and call it a night.
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1. Smoke the Beef: Season ribs with beef rub. Smoke at 250°F for 2–3 hours with Bear Mountain BBQ Bold BBQ, until at least 175° IT. 2. Build the Stew (Instant Pot Sauté Mode): Add butter, onion, carrots, and celery. Sauté until softened. Stir in garlic and tomato paste; cook 1 minute. 3. Pressure Cook: Add smoked beef ribs, beef broth, Wine, W Sauce, thyme, and rosemary. Seal and cook on High Pressure for 35–40 minutes. Let naturally release for 10 minutes, then quick release. 4. Finish & Serve: Shred the beef. Adjust seasoning if needed. Serve generously over mashed potatoes with plenty of gravy.