Pork Rib Stew – The Endless Meal®


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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 nourishment in a bowl. All you need now is a spoon!

Also, try this creamy chicken stew with dumplings and this Instant Pot beef stew!

Pork Rib Stew in a bowl with a spoon

Stews are such a wonderful thing, aren’t they? There’s something so warm and wholesome about it all. This pork rib stew is no exception – it’s just what your soul ordered!

The total time to cook your pork rib stew is lengthy – but! – the best stews take time. It allows the meat to slow-cook and tenderize, and all the flavors to blend together. Fortunately, the prep time is just 15 minutes, and the rest is all oven time! Just don’t go hoping you can dig in fast – good things take time and love, don’t cha know!

a close up of Pork Rib Stew in a bowl

How to cook pork rib stew

Low and slow is the name of the game here. Here are the steps to making a delicious, pot of pork rib stew:

  1. Prepare the ribs: Dry the rack of ribs and remove the silver skin from the back, if it’s there. Season the meat and then cut it into three even sections.
  2. Cook the ribs: Heat the oil in a large pot over medium-high heat. Add the ribs and sear until they’re beautifully dark brown. Remove the ribs from the pot and drain off all but 2 tablespoons of the oil.
  3. Braise the ribs: Add the onion and the garlic and then pour in the red wine 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 let it cook for 2 ½ to 3 hours in the oven, or until the ribs are very tender.
  4. Add the other vegetables: Remove the ribs from the pot and add the potatoes and carrots. Cook, covered, over medium heat on your stovetop until the vegetables are tender.

    **Tip: 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.

  5. Cut up the meat: Remove the bones from the ribs and then chop them into bite-sized pieces.
  6. Add the peas: Add the rib meat and peas to the pot and then season to taste with salt and pepper.

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 an airtight container, the stew will last for 2-3 months.

Can I add any other vegetables?

Sure! You can add other root vegetables like parsnips or turnips. Mushrooms are always great in stew, too. And sometimes it’s nice to stir some greens like chopped spinach or swiss chard in at the very end.

Pork Rib Stew for dinner in a pot
Pork Rib Stew in a bowl with a spoon

Pork Rib Stew Recipe

Prep: 15 minutes

Cook: 5 hours

Total: 5 hours 15 minutes

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 provides the base for this stew. Throw in some potatoes, onion, carrots, and peas and you have yourself nourishment in a bowl. All you need now is a spoon!

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

Nutrition

Serving: 1 serving = ⅛ of the recipe, Calories: 382kcal (19%), Carbohydrates: 22g (7%), Protein: 18g (36%), Fat: 22g (34%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 64mg (21%), Sodium: 696mg (30%), Potassium: 958mg (27%), Fiber: 4g (17%), Sugar: 6g (7%), Vitamin A: 5298IU (106%), Vitamin C: 27mg (33%), Calcium: 67mg (7%), Iron: 3mg (17%)


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