Smoked Wagyu Beef Rib Stew

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.