This study developed a novel triple hybrid stabilization system combining minimal PGPR, hydroxypropyl methylcellulose (HPMC), and beeswax (BW) to overcome the inherent physical instability of W/O high internal phase emulsions (HIPEs). W/O HIPEs with a 75% internal phase were prepared using PGPR alone, PGPR+HPMC, PGPR+BW, and PGPR+HPMC+BW combinations, and their stability was comparatively analyzed. Synergistic effects among these components were evaluated through rheological measurements, microstructure analysis using CLSM, and centrifugal stability testing. Results showed that the PGPR-only system exhibited significant phase separation within 24 hours and low stability. The dual systems, PGPR+HPMC or PGPR+BW, demonstrated improved stability compared to the single system, but some droplet coalescence was still observed during high-speed centrifugation. Conversely, the triple system (PGPR+HPMC+BW) using all three components exhibited the highest stability, showing significantly enhanced storage modulus (G') and yield stress compared to the dual systems. CLSM analysis supported the proposed triple stabilization mechanism, where HPMC reinforces the interface from within the aqueous phase, and the BW crystal network forms in the oil phase to physically anchor the reinforced droplets. This triple system exhibited high resistance, maintaining most of its structure even under high-speed centrifugation. In conclusion, the synergistic combination of an HPMC-reinforced internal phase and the BW oleogel network is an effective strategy for producing food-grade W/O HIPEs with enhanced stability, which can be widely applied in the development of low-calorie fat substitutes and functional substance delivery systems.