Smoked Wagyu Beef Rib Stew
Serves 620 mins prep210 mins cook
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.
0 servings
What you need
tsp dried rosemary
tbsp tomato paste
tsp dried thyme
tbsp olive oil
cup red wine
cup beef broth
tbsp unsalted butter
clove garlic clove
tbsp worcestershire sauce
Instructions
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.View original recipe