Pork Rib Stew
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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.
Recipe FAQs
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
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
Video
Nutrition
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Made this Pork Rib Stew a few weeks ago – it was so so good! Whole family loved it, didn’t need to thicken as it was perfect consistency! Will be making again!
I’m so happy to hear that you and your family loved it! Thanks for sharing—and I’m thrilled the consistency was spot on for you. Can’t wait for you to make it again!
Hi, made stew exactly as stated then added to individual ramekins and covered with puff pastry for pot pies. AWESOME! Whole family loved it!
That sounds absolutely amazing—what a fun and cozy twist! I’m so happy your whole family loved it!
I didn’t have a pot that can go in the oven. I bought everything before I realized and I was about to start cooking 🥴
Can I do this stovetop????
Hi! If you have a crockpot, that would be the best option. In that case, prepare the recipe up to and including step 4 and then transfer everything to your crockpot and cook it on high for 4 hours or low for 8. You can also do make it on the stovetop by cooking it on low heat. Keep it at a very low simmer and check on it every 30 minutes to make sure it’s not losing too much liquid or sticking to the bottom. I hope that helps!
I just made this stew with a few modifications. I used my smoked rib tips and marinade. Also, didn’t have enough potatoes, so I added a sweet potato. Excellent recipe!
Thanks so much, David!
Excellent . Just prepared it now. Will do so again and again
I made this, with a few adjustments. Used beef ribs instead, seared in pan. I also cooked everything on the stove and added a bay leaf. Excellent
Made this last night and I have to admit I was a bit sceptical about making stew with ribs – I’ve never done that before. But sure glad I did. It was delicious and perfect for a chilly evening.
Stews come out best with meat on bone
love it . so simple to do thax…
Just made this, with some adjustments.
First I already know how to cook so I look for recipes to give me ideas not follow every single step. Only thing I ever did with boneless ribs is make pulled pork… bored with that, found this one. I happen to have most of the herbs growing fresh so cool, get to use my garden goodies too. Win win.
Now for the creator of this page, I have to say I find the bad reviews the most helpful. I get an idea what might need tweaking and what someone is just complaining about who didn’t like a recipe, (in which case they could have moved on.) So… armed with the notion this will have a runny red sauce, to me that’s fine. I LIKE tomatoes and if it’s too watery the easy fixes are..
1. Thicken it, (I added one small can of tomato paste.) 2. Make a starchy side, such as noodles, rice, or mashed potatoes. I might do that with my left overs but mine today is just with toast. Next someone pointed out it’s acidic, well YEAAAA cider vinegar AND tomatoes? BUT there is a super easy fix for that too. At the end, if it’s too acidic, just add brown sugar to taste… start small, stir, test. Easy to add more, impossible if you over do so go slow. (By the way this works for too hot foods too. I make chili and depending on the peppers, sometimes it can curl your hair. Adding brown sugar at the end cuts heat as well as acid.) Last change I made was omit the spinach. I thought when I looked at ingredients it would be cooked in, and I suppose you could do that. But tossing leaves in a bowl then this? Yea… not for me. They work better as a cold salad. But that’s just me. So as a guide to something different to do with pork meat? This one came out pretty darn tasty.
I made this last night and it was delicious. Was looking for a different way to cook ribs and came across this recipe. The whole family loved it. Thank you!
I decided to make this in my slow cooker instead and it came out just great. Cooked the veggies for about an hour.
Hi Kristen.
This looks delicious so I am definitely going to try it but I need to scale to two people….how many does your recipe serve? 4 people?
Simon.
Hi Simon,
This will serve more like 6-8 people, especially if you serve a salad or some bread on the side. Hope you enjoy!
Also, this dish makes excellent leftovers so you might want to err on the side of making more 🙂
Thank you so much, Lori!
I said the same thing to my guy lol. It was crazy how much I wanted nothing to do with my kitchen. Good to hear I’m not the only one who feels that way sometimes!