PURPOSE: A manufacturing method of beef-rib and fish-egg stew is provided to remove the unique fishy smell and flavor of the beef-rib stew by adding fish eggs. CONSTITUTION: Ribs selected from beef ribs or pork ribs are dipped in cold water for 10-15 hours to remove blood, and heated over 150deg.C. Ribs 47wt% and fish eggs 31.4wt% are mixed to prepare the main materials for the rib stew and heated until the main materials are half-cooked. At least one of mussel, blue crab, shrimp, webfoot octopus, squid, octopus and abalone are added with 17-19wt% to the half-cooked main materials and completely cooked. After 8-13wt% of vegetables and starch powder loosened in the water are mixed with the cooked materials to complete the beef-rib and fish-egg stew by steaming thoroughly for 1 minute to 1 hour. The main materials for the rib stew comprise a sauce 17.2wt%, ground ginger 0.2wt%, ground garlic 1.56wt%, oyster sauce 0.8wt% and red pepper powder 1.9wt%. The vegetables are at least one selected from spring onion, oyster mushroom, king oyster mushroom, chives, carrot and cabbage. The manufacturing method of the beef-rib and fish-egg stew includes a sauce cooking step where water 22.1wt%, refined rice wine 12.6wt%, soy sauce 22.2wt%, starch syrup 17.7wt%, sugar 2.1wt%, Dashida 3.7wt%, pepper 0.3wt% and sweet Sake 19.3wt% are added and cooked. Fish eggs are at least one selected from tuna eggs, whiting eggs, squid eggs, Walleye pollock eggs, Pacific herring eggs and flying fish eggs. The manufacturing method of the beef-rib and fish-egg stew includes a broth cooking step where water 94.6wt%, Japanese sardinella and Dashi anchovy 0.3wt%, kelp 0.1wt%, green onion 0.8wt%, green onion root 0.3wt%, onion 1.7wt% and radish 2.2wt% are heated, and once the broth boils, the broth is re-heated over 100deg.C for1-2 hours without kelp. [Reference numerals] (AA) Start； (BB) End； (S11) Cooking meat broth； (S12) Cooking sauce； (S13) Trimming ribs； (S14) Mixing and cooking main ingredients f
