Warm, comforting, hearty pork rib stew is the perfect bowl to curl up with, share at the cabin, or embrace on a chilly Sunday afternoon. The slow-cooked pork ribs in red wine, crushed tomatoes, and beef stock provide the base for this stew. Throw in some potatoes, onion, carrots, and peas and you have yourself a delicious dinner.
I have a real soft spot for stews, and this pork rib stew is exactly the kind of dish I crave when I want something deeply comforting. It’s rich, hearty, and warming in that slow-cooked, soul-soothing way that only a good stew can be. The pork ribs are the star here, slowly braising until the meat is fall-off-the-bone tender and infused with all the savory flavors in the pot.
This is one of those recipes where time does the heavy lifting. The prep is quick—about 15 minutes—but the long oven cook is what transforms everything. Searing the ribs first builds flavor, then onion and garlic create a savory base before red wine, beef stock, and tomatoes come in to deepen and round everything out. As it cooks, the ribs tenderize, the sauce thickens, and the flavors meld into something rich and cohesive. Potatoes soak up the broth while keeping their shape, and carrots add a subtle sweetness that balances the savory depth.
Right at the end, I like to stir in frozen peas for a pop of color and freshness, keeping the stew from feeling too heavy. It’s the kind of dish that rewards patience, filling the kitchen with the best smells and delivering big, cozy flavor once it finally hits the table. This is slow cooking at its best—simple, unfussy, and absolutely worth the wait.
What to serve with pork rib stew
This stew has it all – it’s a truly balanced meal, so you could absolutely enjoy it on its own. I will often make some garlic bread as it’s delicious for dunking in the stew.
How long does pork rib stew keep in the fridge?
This pork rib stew recipe serves 6-8, so depending on how many you’re feeding, you may have leftovers, and you’ll be happy you do, as this stew is wonderful the next day. Once cooled, you can store it in the fridge in an airtight container for 3-4 days.
Can you freeze pork rib stew?
Yes! This is a great option to freeze and pull out again later when you’re craving something warm and hearty. In a freezer container, the stew will last for 2-3 months.
Can I add any other vegetables?
Sure! You can add other root vegetables, such as parsnips or turnips. Mushrooms are always great in stew, too. And sometimes it’s nice to stir in some greens, like chopped spinach or Swiss chard, at the very end.
Pork Rib Stew Recipe
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Ingredients
- ▢ 2 lb pork ribs
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 3 cloves garlic (finely minced)
- ▢ 1 cup red wine
- ▢ 4 cups beef stock
- ▢ 15 ounce can diced tomatoes
- ▢ 1 lb potatoes (chopped)
- ▢ 4 medium carrots (chopped)
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 cup frozen peas
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Dry the rack of ribs with paper towels. Remove the silver skin from the back, if it’s there. Season both sides with salt and pepper then cut the rack into three sections. 2 lb pork ribs, 1 teaspoon EACH: salt and pepper
- Heat the oil in a large pot over medium-high heat. Add the ribs, working in batches if needed, and sear until they are dark golden brown. Remove the ribs from the pot and drain off all but 2 tablespoons of the oil. 2 tablespoons olive oil
- Add the onion to the pot and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more. 1 medium onion, 3 cloves garlic
- Add the red wine to the pot and bring it to a boil for 30 seconds. Add the stock, tomatoes, and ribs and bring it back to a boil. Put a lid on the pot and then place it in the oven and let it cook for 2 ½ to 3 hours, until the ribs are very tender. 1 cup red wine, 4 cups beef stock, 15 ounce can diced tomatoes
- Remove the ribs from the pot and add the potatoes and carrots. Cook, covered, over medium heat on your stovetop for 20 minutes, until the vegetables are tender. If you would like a thicker stew, mix the flour with a little water to create a thin paste, and then stir this into the stew. 1 lb potatoes, 4 medium carrots, 1 tablespoon all-purpose flour
- Remove the bones from the ribs then chop them into bite-sized pieces.
- Add the rib meat and peas to the pot and let them reheat. Season to taste with salt and pepper. 1 cup frozen peas
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Nutrition
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Pork Rib Stew Recipe
Ingredients
- 2 lb pork ribs
- 1 teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- 1 medium onion , finely minced
- 3 cloves garlic , finely minced
- 1 cup red wine
- 4 cups beef stock
- 15 ounce can diced tomatoes
- 1 lb potatoes , chopped
- 4 medium carrots , chopped
- 1 tablespoon all-purpose flour
- 1 cup frozen peas
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Dry the rack of ribs with paper towels. Remove the silver skin from the back, if it’s there. Season both sides with salt and pepper then cut the rack into three sections. 2 lb pork ribs, 1 teaspoon EACH: salt and pepper
- Heat the oil in a large pot over medium-high heat. Add the ribs, working in batches if needed, and sear until they are dark golden brown. Remove the ribs from the pot and drain off all but 2 tablespoons of the oil. 2 tablespoons olive oil
- Add the onion to the pot and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more. 1 medium onion, 3 cloves garlic
- Add the red wine to the pot and bring it to a boil for 30 seconds. Add the stock, tomatoes, and ribs and bring it back to a boil. Put a lid on the pot and then place it in the oven and let it cook for 2 ½ to 3 hours, until the ribs are very tender. 1 cup red wine, 4 cups beef stock, 15 ounce can diced tomatoes
- Remove the ribs from the pot and add the potatoes and carrots. Cook, covered, over medium heat on your stovetop for 20 minutes, until the vegetables are tender. If you would like a thicker stew, mix the flour with a little water to create a thin paste, and then stir this into the stew. 1 lb potatoes, 4 medium carrots, 1 tablespoon all-purpose flour
- Remove the bones from the ribs then chop them into bite-sized pieces.
- Add the rib meat and peas to the pot and let them reheat. Season to taste with salt and pepper. 1 cup frozen peas
