Prime Rib Stew

Directions

1. 1
   Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.
2. 2
   Add 1/4 onion, as well as 1 carrot's worth of slices.
3. 3
   Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.
4. 4
   Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.
5. 5
   Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away these pieces.
6. 6
   Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.
7. 7
   Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.
8. 8
   Add barley and simmer for at least 45 more minutes (could be longer), stirring occasionally.
9. 9
   Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls.